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Stilton, chard and walnut wellington

Name: Stilton, chard and walnut wellington
Total time: 1 h 40 min
Ingredients: 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

1 hour 40 minutes
serves 6
Easy

This stilton, chard and walnut 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

Published: May 8, 2021 at 9:35 pm

Try this vegetarian wellington, then check out our vegan wellington, vegetable pie, vegetarian quiche and other vegetarian recipes.

Ingredients

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

Method

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.