Smouldering Vegetable Wellington with Red Wine & Bonfire Jus

Prep Time 40 mins

Cook Time 50 mins

Total Time 1 hr 30 mins

Cuisine: British

Courses: Main dish

Difficulty: Intermediate

Description

The showstopper of the Bonfire Night feast, this Wellington is pure drama and comfort wrapped in golden pastry. Layers of smoky mushrooms, chestnuts, caramelised onions, and roasted autumn vegetables create a rich, hearty centre, all encased in crisp puff pastry that crackles like a spark when cut. Served with a deep red wine and “bonfire” jus, infused with smoked paprika, thyme, and a touch of sweetness, it’s a dish that glows with warmth and flavour.

This recipe takes the essence of traditional British winter fare and transforms it into something worthy of a celebration. It’s rustic yet elegant, familiar yet indulgent, the kind of centrepiece that draws a collective “wow” when brought to the table. Perfect for sharing with friends around the fire, it pairs beautifully with roasted potatoes and charred greens for a meal that truly lights up the night.

Ingredients

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
250 g chestnut mushrooms, finely chopped
100 g cooked chestnuts, roughly chopped
1 medium carrot, diced
1 medium parsnip, diced
2 tsp smoked paprika
1 tsp fresh thyme leaves
2 tsp soy sauce
2 tsp balsamic vinegar
1 tsp Dijon mustard
2 tbsp breadcrumbs
Salt and black pepper, to taste

Assembly:

2 sheets vegan puff pastry (approx. 500 g total)
2 tsp plant milk, for brushing
1 tsp maple syrup (for glazing)

Red Wine & Bonfire Jus:

2 tsp olive oil
1 shallot, finely chopped
1 garlic clove, crushed
150 ml red wine
150 ml vegetable stock
1 tsp soy sauce
0.5 tsp 0.5 smoked paprika
1 tsp brown sugar
0.5 tsp 0.5 cornflour mixed with 2 teaspoons water (optional, for thickening)

Instructions

1
Preheat the oven to 200°C (fan 180°C). Line a baking tray with parchment paper.
2
Heat olive oil in a frying pan and sauté the onion for 3–4 minutes until softened. Add the garlic, mushrooms, chestnuts, carrot, and parsnip, and cook for 8–10 minutes until the mixture is soft and slightly browned.
3
Stir in the smoked paprika, thyme, soy sauce, balsamic vinegar, and Dijon mustard. Cook for another minute, then stir through the breadcrumbs. Season to taste and let cool slightly.
4
Roll out the puff pastry on a lightly floured surface. Spoon the cooled filling into the centre and shape it into a compact log, leaving a 2–3 cm border. Fold the pastry over to enclose it, sealing the edges and tucking them underneath.
5
Place the Wellington seam-side down on the tray. Mix the plant milk with maple syrup and brush over the top for a golden finish.
6
Use a sharp knife to lightly score the pastry in a criss-cross pattern. Bake for 35–40 minutes until puffed and golden brown.
7
While the Wellington bakes, make the jus. Heat olive oil in a small saucepan, add the shallot and garlic, and cook until fragrant. Pour in the red wine and let it reduce by half. Add the stock, soy sauce, smoked paprika, and brown sugar. Simmer for 5–6 minutes, then stir in the cornflour slurry if you prefer a thicker sauce. Strain before serving.
8
Once baked, let the Wellington rest for 5 minutes before slicing. Serve with the red wine jus, roasted potatoes, and charred kale or Brussels sprouts.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 485kcal

% Daily Value *
Total Fat 28.9g45%
Sodium 412mg18%
Total Carbohydrate 44.2g15%
Dietary Fiber 5.8g24%
Sugars 6.1g
Protein 8.6g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.