Walnut wellington

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Walnut wellington

Suitable for vegans
Category Main course
Serves 8
Preparation 20 mins
Cooking 40 mins

Rating: Rated 4.5 / 5 (2 ratings)

GO VEGAN: Opt for the oil when frying, rather than the butter. Make sure your puff pastry is dairy-free, and leave off the optional egg or brush the pastry with soya milk.
If you prefer, you can make a smooth pâté by puréeing the cooked walnut mixture with an egg and baking it in a lined loaf tin for 15 minutes before wrapping it in pastry. Both versions are good served cold the next day with salad.


  • 2 tbsp oil or melted butter
  • 3 cloves garlic, peeled and chopped
  • 2 tbsp chopped fresh sage or 1 tbsp crumbled dried sage
  • 200g walnuts, chopped
  • salt and pepper
  • 1 free-range egg (optional)
  • 300g red onions, peeled and chopped
  • 300g mushrooms, wiped and chopped
  • 100ml vegetarian red wine
  • 100g fresh breadcrumbs
  • 400g ready-made puff pastry


Stage 1

Preheat the oven to 200C/fan 180C/gas 6. Heat the oil or butter in a large frying pan or wok. Fry the onions and garlic until beginning to colour then add the mushrooms. Cook for 10 minutes over a medium heat, stirring frequently. Add the sage and red wine and cook a couple of minutes more. Stir in the walnuts and breadcrumbs and season well. Cool a little while you roll out the pastry.

Stage 2

Divide the pastry into one-third and two-thirds. Roll the smaller piece out to a rectangle about 10 x 30cm. Place on a baking tray. Roll out the other piece to about 20 x 40cm.

Stage 3

Lay out a sheet of baking paper and put the walnut mixture on it in a line. Squeeze and roll the mixture in the paper to make a fat sausage about 28cm long. Carefully lift it on to the pastry rectangle on the baking sheet and remove the paper.

Stage 4

Dampen the edges of the pastry and then cover with the second larger sheet of pastry, pressing the edges together. Trim the edges and crimp. Brush with egg, if using. Re-roll the trimmings and cut in strips to criss-cross over the pastry.

Stage 5

Bake for 25–30 minutes until puffed, crisp and golden. Serve, sliced, with quince, redcurrant or hedgerow jelly or a good chutney.


Walnut wellington


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Henry said:

13th April 2013 18:45
Cooked this for dinner this evening. We caramelised the onions with a tablespoon of Demerara sugar, and substituted the vegetarian red wine with 1/4 cup of red wine vinegar. Lots of sage from the garden, and freshly ground black pepper, the dish was very nice served with baked scallop potatoes and fresh salad. A really nice meal. Thanks.

chantaldh said:

2nd April 2013 21:44
i made this for Easter and it was really successful! I am vegan so followed the vegan suggestions which worked fine. I used some mixed nuts as i didnt quite have enough walnuts and I used lemon thyme as I dont like sage. I also added a lot of freshly ground black pepper and it was lovely. [needed to raise oven temp a little to finish cooking and brown off] I served it with new potatoes (roast in the ove at the same time), carrots glazed in maple syrup and orange zest (also in the magazine), steamed broccoli and cauliflower - with cranberry sauce on the side! This will be a recipe to use and adapt slightly for years now. Thx! chx

Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 477g
  • Fat: 36.5g
  • Saturated fat: 7.5g
  • Protein: 9g
  • Carbohydrates: 28g
  • Sugars: 3.5g
  • Fibre: 4g
  • Salt: 1.1g

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