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DUKAI recipe

Beetroot & Mushroom Wellington

Roast beetroot wrapped in a dry mushroom-and-walnut filling and crisp vegan pastry.

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4 main-course portions.

Beetroot and mushroom Wellington, sliced to show the beetroot

Ingredients

  • Beetroot, scrubbed600 g1.25 lb (600 g)
  • Brown mushrooms, finely chopped600 g1.25 lb (600 g)
  • Onion, diced100 g3.5 oz (100 g)
  • Garlic, minced15 g
  • Olive oil40 ml1.5 fl oz (40 ml)
  • Thyme leaves5 g
  • Walnuts, chopped80 g2.75 oz (80 g)
  • Breadcrumbs, vegan80 g2.75 oz (80 g)
  • Vegan puff pastry500 g1 lb (500 g)
  • Soy milk30 ml1 fl oz (30 ml)
  • Salt4 g

Method

  1. Wrap beetroot in foil and roast at 190°C (375°F) for 60 to 75 minutes until tender. Peel, cool fully and pat dry.

  2. Cook onion and garlic in oil for 6 minutes, then mushrooms and thyme for 15 to 20 minutes until completely dry. Stir in walnuts, breadcrumbs and salt and cool fully.

  3. Roll pastry to a 30 x 40 cm rectangle. Spread mushroom mixture down the centre, lay whole beetroot on top and enclose tightly, sealing edges.

  4. Chill for 30 minutes. Brush with soy milk, score without cutting through and bake at 200°C (390°F) for 35 to 45 minutes until deep golden and crisp underneath.

  5. Rest 10 minutes before slicing.

Chef’s notes

  • Check that pastry and breadcrumbs contain no butter, milk or egg. Dry, cold filling protects the pastry.
  • When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.