nutritional information

Per Serving (1 slice wellington and 1/4 cup sauce):

  • Calories: 405
  • Protein: 15 g
  • Total Fat: 29 g
  • Saturated Fat: 11 g
  • Carbohydrates: 25 g
  • Cholesterol: 48 mg
  • Sodium: 657 mg
  • Fiber: 4 g
  • Sugar: 6 g

Vegetables Wellington Redux

Vegetables Wellington Redux

Serves 8

Adorn your table with this wow-worthy dish baked in a loaf pan for a spectacular presentation.
  • 1 Tbs. olive oil
  • 1 lb. asparagus, cut into 1½-inch pieces
  • 2 medium red bell peppers, cut into thin strips
  • 1 medium onion, thinly sliced (1½ cups)
  • 1 5-oz. pkg. baby spinach leaves
  • 1 4-oz. jar prepared pesto sauce
  • 1 large egg
  • 1 17.3-oz. pkg. frozen puff pastry, thawed
  • 1 10-oz. log fresh goat cheese, softened
  • 1 16-oz. jar prepared tomato sauce, warmed

1. Heat oil in skillet over medium-high heat. Add asparagus, bell peppers, and onion, and sauté 5 to 10 minutes, or until vegetables begin to soften. Add spinach, and cook 3 to 4 minutes, or until spinach wilts. Stir in pesto. Cool.

2. Whisk egg in bowl, and set aside. Cut 15- x 10-inch piece of parchment paper, and set on work surface. Place 1 sheet puff pastry on parchment paper. Lift parchment with puff pastry, and place parchment-side-down in 9-inch loaf pan. Press pastry into pan, being careful not to let folds get caught in parchment and allowing excess parchment and pastry to hang over sides. Cut squares from second puff pastry sheet, and press onto short sides of parchment-covered pan to make dough shell. Prick bottom of puff pastry all over with fork.

3. Spread goat cheese over bottom of puff pastry. Top with asparagus mixture. Fold excess puff pastry over vegetables, and brush edges with egg.

4. Cut 91/2- x 51/2-inch piece of puff pastry from remaining sheet. Set on top of asparagus mixture, pressing to seal edges. Refrigerate 30 minutes, along with unused pastry scraps and egg.

5. Preheat oven to 425°F, and place oven rack on second-lowest level. Brush top of Wellington with egg, and poke 2 or 3 holes in top. Cut decorative leaves and stems from remaining pastry, press onto top of Wellington, and brush with egg. Use tip of small knife to score leaves and top with decorative touches.

6. Bake Wellington 15 minutes. Reduce oven heat to 350°F, and bake 45 minutes more. Cool 15 minutes.

7. Use parchment to lift Wellington from loaf pan. Remove parchment, and transfer Wellington to flat serving plate. Slice, and serve with tomato sauce.

December 2011 p.34

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comments

I like this recipe.

paul kennedy - 2014-11-16 23:46:25

This a great recipe but I did add garlic and mushrooms and 6 oz of pesto and garlic and herb goat cheese. Although I served it with a light tomato sauce on the side next time I'll make a roasted red pepper sauce. It's presentation makes any cook a srar! A Keeper recipe I'll make again and again!

cathie - 2014-09-18 21:37:20

I'd use mushrooms instead of asparagus which has a very strong flavor, and instead of tomato sauce I'd use a vegetable broth and worcestershire sauce to achieve a more traditional Wellington flavor.

Laura Schank - 2014-05-13 12:35:12

I've made this a number of times. It's delicious and way easier than it looks! Doesn't take long but looks like I've slaved all day. Everyone loves it.

Melanie - 2014-04-29 19:48:08

I made this and it was a hit with my "no vegetable" kids. I made it on a spur of the moment, so I used a pie crust recipe, used all the vegetable I had, and used tahini. Excellent idea.

Kim - 2014-02-12 21:03:58

I am a caterer and I make this dish a lot for parties as a side dish and acts as main course for the vegetarians in the group. It is decadent, stunning presentation and fine do-ahead, just do not brush the egg, or bake until ready to serve, it's perfection! Mushrooms would be a nice addition, but I do thing the side of red sauce is lovely. It pairs well with a nice Italian white wine like a grecco or Trebbiano

Kimmariehersom - 2014-01-20 17:22:18

Pepperidge Farm is vegan

Michelle - 2013-12-31 01:17:09

Is there such a thing as vegan puff pastry? If so...brand names?

Stephanie Hartung - 2013-12-10 04:22:51

Thought this might be a nice main veggie T-Day dish. What do you think?

Mom - 2013-11-14 03:18:47

This is a good recipe. I added cubed tofu as well and slightly less of the vegetables as I was worried it wouldn't all fit in the pan - but it did. The bottom of the loaf was a bit soggy, I don't know how to fix that though. Definitely DON'T try taking it out of the loaf pan and crisping it up in the oven, it will only leak more. But it was still a wonderful dish that I will make again.

Leslie - 2013-10-25 05:28:56

try this

bj - 2013-07-03 23:37:36

I added mushrooms and omitted the sauce. DELICIOUS!!

Cira Canelas - 2013-05-19 22:15:09

Yum! Everyone in the house really liked this. I just switched out the goat cheese for mozzarella since my husband detests goat cheese (I know! What!?) and I only used about 6 oz. Everything else I left the same. Oh, and I didn't use parchment paper, just sprayed the loaf pan really well with Smart Balance spray since I didn't plan on popping it out of the pan for presentation. So good! So easy!

bibi - 2013-02-26 01:01:12

I made this last night and it was delicious. I pretty much followed the recipe, but added an orange pepper and a red pepper. We served it with mushroom gravy, which was perfect--I felt it needed a more savory topping than acidic. Next time I make it I might add mushrooms and/or chard. Wonderful "wow" dish! P.S. I served it with a warm potato and green bean salad and a raw kale and Brussels sprout salad. It was a wonderful meal. :)

Victoria - 2012-12-29 17:58:49

Puff pastry is not a low-fat item; it's very difficult to make by hand but very easy to use when you buy the pastry frozen. Just remember to leave time for the pastry to thaw. I made this withotu asparagus, but added kohlrabi and parsnips, because I had them. I cut them in long thin strips, and steamed them for a bit to make sure they would be tender enough. (I would have also included mushrooms, but one of our party doesn't like them.) For the sauce, I took some sun-dried tomatoes, two dried chipotle chilis, and hydrated them. I cut them up finely, and added some basalmic vinegar and some salsa. It was a bit thick, but added some color and spice. We will definitely be making this again!

Sue - 2012-12-05 17:07:48