Vegetable Wellington

Serves 4

  • 1 medium (approx. 360g) sweet potato, peeled and cut into 1.5cm cubes (or buy frozen)
  • 2 onions peeled and roughly chopped
  • 2 garlic cloves, peeled and chopped finely or crushed
  • 2 tsp chilli flakes (or chilli powder if you can’t get flakes)
  • 1 tbsp olive oil
  • Salt
  • 375g (13.2 oz) puff pastry preferably pre-rolled
  • 3-4 tbsp red pesto
  • 1/2 tin (120g) chickpeas, drained and rinsed


  1. Preheat oven to 200°C/Fan 190°.
  2. Add the sweet potato, onion, garlic, chilli flakes, olive oil and salt to a roasting tray. Mix well then cook for 20 mins until tender. Leave to cool completely then mix with the drained chickpeas. (Keep the chickpea liquid in a separate bowl).
  3. Unroll the pastry and spread the pesto over it.
  4. Top the red pesto with the cooled vegetable mixture. Put the vegetables in a line along the centre of the pastry leaving enough pastry all around to bring it together to make a parcel.
  5. Brush the edges of the pastry with the chickpea liquid and carefully wrap up the vegetables.Turn it over so the join is underneath and brush it all over with beaten egg or with chickpea liquid (for vegans).
  6. Bake in the oven for 25-30 minutes until golden brown.

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