I don't know what it is but nothing says "Vegetarian Christmas" to me like rich, delicious ingredients encased in pastry. Speaking to some fellow Vegetarians on Twitter this week I am well aware that this isn't the case with everyone, some preferring the fantastic homemade Nut Roast (such as this one from Penny over at Alexander Residence) over a pastry based recipe, but for me, on Christmas day, it has to be something pastry related which goes with the roast potatoes, veg and the rest of the trimmings.
For Christmas this year, I will be having a puff pastry Wellington filled with Butternut Squash, Goats Cheese, Spinach and Walnut. To keep things simple I am using pre-made pastry. There is enough to do at Christmas, so a few cheats along the way can help save you time and effort! You could also replace the butternut squash with pumpkin if you prefer. I will be serving my Wellington with a white wine sauce to accompany it.
If you don't have lots of time, or room in the oven on the big day or you don't want the dish in the oven with meat, this dish can be pre-made and frozen, or also pre-cooked, stored in the fridge and reheated on the day.
You can also make individual pies by cutting the pastry into four squares and filling them, then drawing the four end of the pastry up together in the middle. To make a smaller portion, half the ingredients and cut the pastry in half and then cut one half into two quarters and you can make two smaller pies.
I hope you enjoy this festive main for Christmas, please do let me know what you think!!
Butternut Squash, Goats Cheese Spinach and Walnut Wellington
750g Butternut Squash cut into large chunks
1 large Red Onions, cut into chunks
1 Large White Onion, cut into chunks
2tbsp Olive Oil
400g Goats Cheese
2tbsp Balsamic Glaze
2tbsp Maple Syrup
1 Roll of Puff Pastry
1 egg, whisked
Make Ahead Tip: This dish can be made ahead and frozen before being cooked, or cooked and then chilled in the fridge and reheated on the big day.