5 from 2 votes
Vegetable Wellington with Beets & Goat Cheese
Prep Time
20 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs
Servings: 2 loaves
Author: Yummy Addiction
  • 1 10x15-inch frozen puff pastry sheet , thawed
  • 7 oz. (200g) mushrooms , sliced
  • 2 carrots , grated
  • 1 leek , white and light green parts only, cut lengthwise and sliced
  • 4 tablespoons vegetable oil
  • 6 oz. (170g) spreadable or soft goat cheese
  • 8 medium sized beets
  • salt and pepper , to taste
  • 1 egg , beaten
  1. Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 50 minutes.Transfer to a plate and reduce the temperature to 350°F (175°C).
  2. When the beets are cool enough to handle, trim off their ends and peel. Set aside.
  3. In a skillet, heat the vegetable oil and saute the leek for about 5 minutes, or until softened. Add the carrots and cook for 4-5 minutes more. Transfer to a plate.
  4. In the same skillet, add the mushrooms and cook until they start to brown, for about 5 minutes. Salt and pepper to taste.
  5. Line two baking sheets with parchment paper. On a floured surface, cut the puff pastry sheet in half and, working with one sheet at a time, carefully roll it out to form a square. Transfer the pastry to the baking sheets.
  6. Divide the fillings into two parts and, working about 1 inch from the bottom edge, arrange the leek and carrot mixture. Top with the mushrooms. Make a “X” shaped cut into the center of each beet and stuff them with the goat cheese. Arrange 4 beets on each sheet. If they won't fit, carefully stretch the pastry sheet a bit.
  7. Fold the unfilled side of the pastry over the filling to enclose it, gently sealing around the edges. Brush the top of the pastry with an egg.
  8. Bake for 35-40 minutes, or until crust is golden brown. Enjoy!