Beetroot & Lentil Wellington Recipe
With a roasted beetroot filling and buttery puff pastry crust, this gorgeous Wellington is guaranteed to steal the spotlight. A deliciously hearty option for special occasions—or anytime you want something a little bit fancy.
You will need
Serves 4-6
For the filling:
- 1 large beetroot, peeled and chopped
- 2 small carrots, peeled and chopped
- 1 onion, skin removed and chopped
- 1 sprig of rosemary
- Olive oil, as needed
- 1 x 400g can of brown lentils, drained and rinsed
- 2 sprigs thyme, leaves only
- 1/2 cup breadcrumbs, or as needed
- 2 heaped tablespoons tomato paste
- Salt and pepper, to taste
For the duxelles (mushroom pate):
- 500g mushrooms, brushed
- 3 small shallots, finely sliced
- 2 sprigs thyme, leaves only
- 3-5 garlic cloves, crushed
- 1/2 tsp salt, or to taste
- 1/4 tsp cracked pepper, or to taste
- 2 tsp soy sauce, or to taste
- Olive oil as needed
To assemble:
- 1 sheet of frozen puff pastry, thawed but cold
- 1 tbsp maple syrup
- 1/2 tbsp dairy-free milk
Recipe: Rainbow Nourishments
Directions
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Step 1
Preheat oven to 220°C (conventional) or 200°C (fan). Line a baking tray with baking paper.
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Step 2
Add the chopped beetroot, carrots, onion and rosemary to a baking tray and toss in olive oil. Season with salt and pepper to taste. Roast for 25-35 minutes or until tender. Remove the rosemary leaves from the stem. Set aside to cool.
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Step 3
When the vegetables have cooled, add to a food processor and pulse until they form a chunky consistency. Add the lentils, thyme, breadcrumbs and tomato paste and season with salt and pepper. Pulse until the lentils have mostly broken down and the mixture is well combined. You should have a thick and coarse mixture. Mix in more breadcrumbs if your mixture is too sticky.
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Step 4
On a piece of baking paper, shape the beetroot mixture into a small log that’s 5cm shorter than the length of your puff pastry. Wrap the mixture in the baking paper and chill in the fridge for at least 30 minutes or overnight.
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Step 5
To make the duxelles: Add mushrooms to your food processor and pulse until crumbly. Set aside.
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Step 6
Heat olive oil in a large fry pan over medium-high heat. Add the shallots and sauté until translucent and fragrant. Add the mushrooms, garlic and thyme, then sauté for a few minutes until aromatic. Add the soy sauce and salt/pepper then cook until the mushrooms have completely softened. Taste test and season with more salt and pepper as desired.
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Step 7
Allow the duxelles to completely cool. You can also prepare it 1-2 days in advance and chill it in the fridge until needed.
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Step 8
To assemble and bake: Preheat oven to 220°C (conventional) or 200°C (fan). Line a baking tray with baking paper.
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Step 9
Place a thawed but cold sheet of puff pastry on a clean work surface. Spread the duxelles on the pastry, leaving a 3cm gap on 3 edges of the pastry. Place the beetroot log on the remaining side of the pastry (where the duxelles is spread to the edge).
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Step 10
Carefully roll the pastry to wrap the beetroot log (similar to rolling a burrito). Lightly moisten the edges with water and seal the wellington tightly.
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Step 11
Place the wellington on your lined baking tray. In a small bowl, mix the maple syrup and milk and brush the mixture on the wellington. Use a small sharp knife to score any pattern on your wellington.
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Step 12
Bake the wellington for 20-30 minutes or until the outside is golden brown.
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Step 13
Allow to cool slightly and use a serrated knife to cut into slices.
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Recipe: Rainbow Nourishments
