Stilton, chard and walnut wellington

  • serves 6
  • Easy

This veggie wellington is packed with big, bold flavours and looks impressive but is still easy to make. This makes a great main for vegetarians at Christmas.



  • shallots 12, peeled
  • butter 25g
  • walnuts 100g, roughly chopped
  • stilton 200g, crumbled
  • thyme 2 sprigs, leaves removed
  • chard 500g, tough stalks removed and finely shredded
  • all-butter puff pastry 500g block
  • egg 1, beaten


  • Step 1

    Fry the shallots in half of the butter until they are soft and browned: this will take about 15 minutes over a low heat. Tip into a bowl and add the walnuts, Stilton and thyme. Blanch the chard in boiling water for 1 minute, drain well and tip into the frying pan with the remaining butter and lots of seasoning. Cook for a minute or two to dry it out a little and then tip into the rest of the mix and cool. 

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Roll out the pack of puff pastry to the thickness of a £1 coin (about 35cm square) and cut into 2 pieces. Arrange the filling in a fat pile on one piece. Brush edges with beaten egg then drape the second piece over the top to make a parcel. Trim and crimp the edges. Score the top and decorate with pastry off-cuts, then brush all over with egg. Cook for 40 minutes, until crisp and golden. 

Nutritional Information

  • Kcals 627
  • Carbs 32.5g
  • Protein 18g
  • Fat 47.2g
  • Salt 1.9g
  • Fibre 1.2g