Pumpkin Wellington
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Did you know?
Pumpkin Wellington was popularised in the UK as a vegetarian twist on the classic beef Wellington during the 2010s.
Method
Preheat the oven to 200°C (180°C fan). Line a baking tray with parchment and set a sheet of puff pastry aside.
Peel and cube the pumpkin, toss with olive oil, salt, pepper, and thyme, then roast for 15‑20 minutes until tender.
In a skillet, melt butter (or olive oil substitute) and briefly sauté the roasted pumpkin; stir in goat cheese (or dairy‑free cheese) until it melts and coats the pumpkin.
Spread the pumpkin‑cheese mixture onto the centre of the puff pastry, leaving a border, and sprinkle breadcrumbs (or gluten‑free breadcrumbs) on top.
Fold the pastry over the filling, seal the edges, and brush the top with beaten egg (or aquafaba) for a golden glaze.
Bake for 25‑30 minutes until the pastry is golden brown. Let rest for 5 minutes before slicing and serving.
Nutrition per serving
Approximate values, not medical advice.
