Vegetarian Wellington


1 package frozen puff pastry (thawed for 2-3 hours)

4 tablespoons butter divided

1 – 1 1/2 cups butternut squash peeled and cubed (approximately 1/2 of a squash)

1 onion chopped

2 garlic cloves minced

1 teaspoon maple syrup

1 teaspoon fresh thyme

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3/4 pound button or cremini mushrooms, with ends trimmed and sliced

1 cup spinach

1/2 cup sundried tomatoes in oil sliced into smaller pieces

1 cup crumbled goat cheese or feta


1 egg for egg wash


Be sure to remove the puff pastry from the freezer an hour or so before you plan to use it, to give it time to thaw. You can thaw it in the fridge for two to three hours, or leave it out at room temperature for approximately 45 minutes.

In a large skillet over medium high heat, melt 2 tablespoons butter. Add the garlic and onion and cook until soft. Layer the squash over the onion and cook without stirring for approximately 4 minutes. Cook for another roughly 10 minutes until squash starts to brown. Add the maple syrup, thyme, oregano and half of the salt. Remove mixture from pan to another bowl.

Place the remaining butter in the pan and add mushrooms and 1/4 teaspoon of salt.  Cook the mushrooms until they are soft, approximately 8 minutes. Stir in the pepper.

Lightly flour a board or the counter and unwrap the puff pastry. Cut the pastry into 2.5-by-15-inch rectangles (You can also make circles if you like). Place the bottom layer of pastry on a cookie sheet lined with parchment paper. Then, begin to place veggies on the pastry, leaving a 1/4 inch boarder around the edge. Layer sun-dried tomatoes, spinach, and mushrooms. Then layer the squash mixture and cheese on the other veggies but leave a bit more of a border so that the top pastry layer can fold over the mixture.

Brush the bottom pastry border with egg. Place the top half of the rectangle on top and pinch the edges together. Brush the top layer of dough with egg. Bake the Wellingtons for approximately 30 minutes or until the puffed pastry is golden brown and puffy.

Squash seems to work well in this recipe, but truly any vegetables could make the cut. Sweet potato could be used it just might need to be cooked for a bit longer before being placed in the pastry. But cauliflower, broccoli and red peppers would also be good additions.