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Mary Berry’s Roasted Vegetable Wellington

Roasted Butternut, red pepper, mushrooms and goat's cheese are encased in golden puff pastry for an impressive vegetarian main.


This is an impressive vegetarian main course with a hint of goat’s cheese and delicious cheesy pastry. Hard goat’s cheese can be cubed or grated, and is slightly milder than soft goat’s cheese.

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3 large onions, sliced into wedges
500g (1lb 2oz) peeled butternut squash, cubed (prepared weight)
1 red pepper, deseeded and sliced into large pieces
2 tbsp olive oil
250g (9oz) chestnut mushrooms, thickly sliced
2 garlic cloves, finely grated
150g (5oz) hard goat’s cheese, cubed
1 egg, beaten
For the pastry:
1 × 320g block allbutter puff pastry
1 egg, beaten
100g (3½oz) hard goat’s cheese, grated


Preheat the oven to 200°C/180°C Fan/Gas 6.

Scatter the onions, squash and red pepper into a large roasting tin. Season with salt and freshly ground black pepper and drizzle over the oil, tossing to coat the vegetables. Roast in the preheated oven for about 20–25 minutes.

Add the mushrooms and garlic to the roasting tin, and stir to distribute the garlic. Drizzle with a little extra olive oil if needed. Return to the oven for about 10 minutes, until all the vegetables are tender. Set aside to cool.

Set the oven to 220°C/200°C Fan/Gas 7 and place a large baking sheet in the oven to heat.

Tip the cold vegetables into a large bowl. Add the goat’s cheese, egg and more seasoning.

Roll out the pastry block to a 30 × 35cm (12 × 14in) rectangle. Brush the whole surface with some of the beaten egg.

Place the cold filling in the centre of the pastry in a log shape about 12.5 × 23cm (5 × 9in). Fold in the sides to encase the filling and roll into a neat log shape. Turn the pastry over so the seal is underneath. Chill in the fridge for 1 hour.

Place the Wellington on a piece of non-stick baking paper. Brush with the remaining beaten egg and sprinkle with the grated goat’s cheese. Slide onto the hot baking sheet and cook in the preheated oven for about 40 minutes until golden and crisp.

Cut into thick slices and serve with dressed salad leaves.

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