Butternut, mushroom and chestnut brioche-crust wellington
- December 2016
- Serves 8
- Hands-on 1 hour, oven 40 min, plus overnight chilling and 40 min proving
Calling all vegetarians, this meat-free wellington encased in a chewy brioche crust makes for a stunning veggie centrepiece. Great as an alternative Sunday roast – remember to start this recipe the night before, as the pastry needs to chill overnight.
Take a look in the Tips box for a handy video on how to make this recipe!
Discover our entire vegetarian Sunday lunch menu which matches this recipe too.
- Vegetarian recipes
- 39.3g (20.1g saturated)
- 35.4g (5.6 sugars)
To see how to make this recipe, watch the handy video below:
Make the filling (without adding the parsley or eggs) up to 24 hours ahead.
The brioche crust needs to be made the afternoon before, but the wellington should be assembled 40 minutes before going into the oven.
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