Vegetarian Beef Wellington Recipe With Stilton

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.

Check out our vegetarian Christmas recipes here. 

Vegetable Terrine With Beetroot And Goat's Cheese

See more of our wellington recipes here...

Venison Wellington Recipe

Nutritional Information

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