Festive Beetroot & Vegetable Wellington

Add the wow factor to your Christmas table with this hearty vegetarian recipe promising the intense, festive flavours of dried cranberries, cheddar and Stilton.

Ingredients

  • 1 small onion
  • 1 small carrot
  • 2 garlic cloves
  • ½ stick celery
  • 3 tbsp olive oil
  • 2 small pre-cooked beetroots, chopped (vacuum-packed are fine, but not the vinegary variety)
  • 100g mushrooms, chopped
  • 100g breadcrumbs
  • 50g dried cranberries, chopped
  • 60ml V8 Original vegetable juice
  • 1 egg, separated
  • 75g cheddar cheese, grated
  • 75g stilton cheese, crumbled
  • 350g ready-rolled puff pastry
  • Poppy seeds, for decoration

Method

  1. Preheat the oven to 200°C / 400°F / Gas Mark 6 conventional oven.
  2. In a food processor or mini-chopper, blitz the onion, carrot, garlic and celery until finely chopped, (or chop by hand).
  3. Heat the oil in a large frying pan, and add the vegetables over a medium heat for 5 minutes. Add the mushrooms and beetroot, and cook for a further 7-8 minutes until all the juices have cooked off and the mixture is fairly dry. Tip into a large bowl and leave to cool.
  4. Add the breadcrumbs, cranberries and V8 Original juice to the bowl and stir to combine. Then beat and add the yolk of the egg, (saving the white for later). Finally, stir in the cheese.
  5. Unroll the puff pastry, leaving it on the greaseproof paper and cut slits about 2cm wide and 4cm long along each of the long edges.
  6. Place the filling in the centre of the pastry and mould with your hands to resemble a long sausage.
  7. Start the plating process by folding up each end of the pastry over the filling, and tucking in the flaps down each side of the ‘sausage’. Then, simply fold the flaps of pastry alternating one side then the other, over the top of the filling so that they overlap, creating a ‘plait’ effect. (Don’t panic if there are occasional small gaps – the filling sets in the oven and won’t leak out!).
  8. Move the wellington onto a baking tray, then brush it all over with egg white – this acts like glue and will keep the pastry plait in place.
  9. Sprinkle liberally with poppy seeds, then place in the oven for 45-50 minutes until golden brown.
  10. Slice and serve with roast potatoes, gravy and all the trimmings.
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Festive Beetroot & Vegetable Wellington

Add the wow factor to your Christmas table with this hearty vegetarian recipe promising the intense, festive flavours of dried cranberries, cheddar and Stilton.

Beetroot & Vegetable Wellington made from V8 Original Juice

Serves: 6

Course: Main

Prep/cook time: 1 Hour 30 Minutes

Difficulty: Moderately Easy

V8 product used: Original

5 out of 5 stars

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Ingredients

  • 1 small onion
  • 1 small carrot
  • 2 garlic cloves
  • ½ stick celery
  • 3 tbsp olive oil
  • 2 small pre-cooked beetroots, chopped (vacuum-packed are fine, but not the vinegary variety)
  • 100g mushrooms, chopped
  • 100g breadcrumbs
  • 50g dried cranberries, chopped
  • 60ml V8 Original vegetable juice
  • 1 egg, separated
  • 75g cheddar cheese, grated
  • 75g stilton cheese, crumbled
  • 350g ready-rolled puff pastry
  • Poppy seeds, for decoration

Method

  1. Preheat the oven to 200°C / 400°F / Gas Mark 6 conventional oven.
  2. In a food processor or mini-chopper, blitz the onion, carrot, garlic and celery until finely chopped, (or chop by hand).
  3. Heat the oil in a large frying pan, and add the vegetables over a medium heat for 5 minutes. Add the mushrooms and beetroot, and cook for a further 7-8 minutes until all the juices have cooked off and the mixture is fairly dry. Tip into a large bowl and leave to cool.
  4. Add the breadcrumbs, cranberries and V8 Original juice to the bowl and stir to combine. Then beat and add the yolk of the egg, (saving the white for later). Finally, stir in the cheese.
  5. Unroll the puff pastry, leaving it on the greaseproof paper and cut slits about 2cm wide and 4cm long along each of the long edges.
  6. Place the filling in the centre of the pastry and mould with your hands to resemble a long sausage.
  7. Start the plating process by folding up each end of the pastry over the filling, and tucking in the flaps down each side of the ‘sausage’. Then, simply fold the flaps of pastry alternating one side then the other, over the top of the filling so that they overlap, creating a ‘plait’ effect. (Don’t panic if there are occasional small gaps – the filling sets in the oven and won’t leak out!).
  8. Move the wellington onto a baking tray, then brush it all over with egg white – this acts like glue and will keep the pastry plait in place.
  9. Sprinkle liberally with poppy seeds, then place in the oven for 45-50 minutes until golden brown.
  10. Slice and serve with roast potatoes, gravy and all the trimmings.