Vegetable Wellington with Za’atar, Lemon & Walnuts
- Anita-Clare Field
- 5 days ago
- 2 min read
Here’s our beautifully balanced, flavour-packed Vegetable Wellington recipe. Rich, earthy, slightly nutty, and fragrantly spiced with za’atar and lemon zest.we serve ours with a delicious cider jus
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Serves 4–6
Ingredients
2 medium beetroot, peeled and diced
1 medium carrot, peeled and diced
½ small butternut squash, peeled and diced
1 leek, washed and finely sliced
2 shallots, peeled and quartered
2 cloves garlic, crushed
150g mushrooms, finely chopped
1 tbsp olive oil (plus a little extra for brushing)
1 tsp za’atar
Zest of 1 lemon
1 × 400g tin chickpeas, drained and rinsed
60g walnuts, lightly toasted
Salt & freshly ground black pepper
1 sheet all-butter puff pastry (ready-rolled if preferred)
1 egg, beaten (or oat milk for vegan glaze)
Method
Preheat the oven to 200°C (180°C fan).
Line a baking tray with parchment paper.
Roast the vegetables:
Toss the beetroot, carrot, butternut squash, shallots, and garlic in olive oil, salt, pepper, and half the za’atar.
Roast for 25–30 minutes, or until tender and slightly caramelised.
Add the leeks and mushrooms for the final 10 minutes of roasting so they soften without burning.
Blend the filling:
Once cooled slightly, transfer the roasted veg to a food processor.
Add chickpeas, walnuts, lemon zest, remaining za’atar, and a touch more salt and pepper.
Pulse briefly until combined but still textured — you don’t want a purée; it should hold together when pressed.
Assemble the Wellington:
Lay the puff pastry sheet on a lightly floured surface or parchment.
Spoon the vegetable mixture down the centre in a neat log shape, leaving a 3cm border all around.
Fold the pastry over to enclose the filling, sealing the edges with a fork or by crimping.
Place seam-side down on a lined baking tray.
Finish: Brush with beaten egg (or vegan glaze) and sprinkle a pinch of za’atar over the top for flavour and texture.
Score lightly with a knife to create a decorative pattern.
Bake for 30–35 minutes, or until golden and crisp.
Rest for 5 minutes before slicing. Perfect served with a lemony yogurt dressing, salsa verde, or rich vegetarian jus.
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