Kale, Chestnut & Butternut Squash Wellington

This is definitely one the tastiest savoury dishes I have ever made! It’s super filling, indulgent but still packed with veggies and it’s just perfect for all the upcoming festivities. It’s the perfect Christmas main which I promise you, it will not be appreciated just by the veggies 😉 I love serving it with roast potatoes, cranberry sauce and pan fried red cabbage.


1 red onion cut into quarters
150gr of Quorn pieces (from their vegan range)
½ butternut squash, peeled and cut into bite size pieces
4 garlic cloves unpeeled
6 tbsp olive oil
1 tbsp of thyme leaves
200gr of cooked puy lentils (to save time i have used 1 pouch of already cooked ones)
180g pack whole cooked chestnuts roughly chopped
100g of fresh kale destemmed
1 pack ready-rolled puff pastry ( I have used Jus roll)
2 tbsp almond milk for brushing the pastry

Heat oven to 180 degrees Celsius. In a roasting tray place the the onion, squash and garlic with 2 tbsp olive oil, the thyme leaves and salt & pepper to taste. Roast for 25-30 mins until the vegetables are tender but not mushy. Add in the lentils and half the chestnuts. Squeeze the garlic cloves from their skins, reserve halfof the garlic and squash the other two into the lentil mixture. Leave to cool completely.
To cook the quoin pieces simply add them in a frying pan with a dash of olive oil and cook them for 8-10 minutes until slightly soft.
Steam the kale for 5 minutes until it starts to wilt. Squeeze all the water from the kale and then place it food processor along with the reserved garlic cloves, chestnuts, the lemon juice, olive oil, salt & pepper. Blitz until you get a thick pesto kind of consistency.
On a lightly floured surface, unravel the sheet of puff pastry. Start by spreading the kale pesto in the middle all the way across, followed by the roasted veg, quoin pieces and lentils. Brush all the edges with some almond milk, fold over the ends, then carefully roll the pastry lengthways to completely encase the filling into a roll. If you have any extra pastry you can cut out some stars or shapes of your choice to decorate the wellington (totally optional)
Brush the top of wellington some more almond milk and bake for 30 mins until the puff pastry is golden and flaky. sprinkle with some sea salt and serve while still warm.

If you want to find more vegan and vegetarian recipes you check out Quorn website: https://www.quorn.co.uk/recipes/vegetarian-christmas

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