Easy Carrot Wellington With Pureed Mushroom Pâté

Vegetarian Carrot Wellington sliced on a platter.

Easy Carrot Wellington With Pureed Mushroom Pâté

This easy carrot Wellington is a stunning vegetarian centerpiece made with roasted carrots, mushroom pâté, and puff pastry—fancy enough to impress, simple enough for beginners

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: European

Diet: Vegetarian

Keyword: carrot wellington, vegetarian wellington

Servings: servings

Author: Sarah Bond

Ingredients

Carrots

1 lb carrots 453 g, make sure they're all about the same size
2 Tbsp olive oil 15 mL
¼ tsp each salt and pepper

Mushroom Pâté

2 Tbsp olive oil 3 mL0
4 cloves garlic minced
2 medium shallots finely diced
1 Tbsp thyme finely chopped
1 Tbsp rosemary finely chopped
1 lb sliced mushrooms button, cremini, or baby bella
½ cup breadcrumbs
½ tsp salt

Assembly

2 sheets puff pastry most come with 2 in the 17.3 oz package
4 oz feta cheese crumbled, 113 g
1 egg whisked

Instructions

Carrots: Preheat ovem to 425°F (218°C). Peel then trim 1 lb carrots to be the same length (about 8 to 10 inches long). Transfer carrots to a baking sheet then drizzle with 2 Tbsp olive oil and sprinkle on ¼ tsp each salt and pepper. Toss to evenly coat. Roast untll fork tender, about 20 minutes.
When finished, reduce oven temperature to 400°F (204°C).
Flavor Base: Heat 2 Tbsp olive oil in a large saute pan over medium heat. Add 4 cloves garlic (minced), 2 medium shallots (finely diced), 1 Tbsp thyme (finely chopped), and 1 Tbsp rosemary(finely chopped). Cook until shallots are soft and fragrant, about 3 minutes.
Add 1 lb sliced mushrooms and continue cooking until mushrooms release their moisture and are soft, about 7 to 10 minutes.
Blitz: Add cooked mushroom mixture to a food processor and blitz until a smooth paste is formed. Add ½ cup breadcrumbs and ½ tsp salt, then blitz once more to combine. Chill in the fridge until ready to assemble.
Dough: Thaw 2 sheets puff pastry completely. Layer a few pieces of plastic wrap onto your counter to work on top of (this will make rolling easier). "Glue" the two pieces of puff pastry together by pressing the edges together with a bit of water as glue, creating a long rectangular piece of puff pastry.
Assemble: Spread about ¾ of the mushroom pâté onto the pastry dough, leaving about 1 inch on all sides free.
Arrange carrots lengthwise on the pastry dough, alternating big and little ends and working the remaining pâté in between the carrots to fill the gaps. Sprinkle with 4 oz feta cheese (crumbled).
Roll: Carefully stretch the dough over the carrots, pinch it together at the top to form an enclosed log. Mend any tears or gaps by using a bit of water as glue. Cut off any excess dough.
Transfer the wellington to a parchment-lined baking sheet, seam-side down. Brush 1 egg (whisked) lightly over the dough. Use a paring knife to lightly score the top.
Cook: Bake for 30 to 40 minutes, or util golden brown and crispy. Let sit for 5 minutes before slicing.

Video

Notes

Storage: After rolling the Wellington, it can be wrapped tightly in cling wrap and store in the fridge for up to 24 hours

How to avoid a soggy bottom: Make sure to cook the mushrooms long enough to cook off excess moisture. Remove any excess puff pastry so you are only baking one layer.

Pick the right size carrots: I use carrots that are about 1" in diameter to ensure they cook evenly and thoroughly within 20 minutes in the oven. It's fine if they are smaller or larger, but try to pick 1 pound of carrots that are all similar in size so they cook evenly because the carrots have to be fork-tender before adding to the Wellington.

Nutrition