Want to get your products accredited with our trademarks? Find out more

Follow us

What are you looking for?

What are you looking for?

Eating veggie » Recipes » Chestnut and Butterbean Wellington

Chestnut and Butterbean Wellington

Prep time 25 mins, cook time 1 hr 15 mins

Serves 4-6

Suitable for Freezing, Egg-Free, Dairy-Free, Vegan

Wrapped in golden pastry, this vegan bake is packed with flavour. This can be baked and chilled for up to three days or frozen for up to three months. If frozen, allow to thaw and then thoroughly reheat.

Wrapped in golden pastry, this vegan bake is packed with flavour.


For the pastry

  • 500g vegan puff pastry or shortcrust pastry
  • A little flour, for rolling out

For the inner filling

  • 50g sun-dried tomatoes (oil reserved), drained and chopped
  • 1 onion, chopped
  • 300g cooked chestnuts, mashed
  • 400g can butter beans, drained and mashed
  • 2 tsp fresh thyme leaves, chopped
  • 50g read-to-eat prunes, chopped
  • 1 tsp mild curry powder
  • 100g mixed nuts, chopped
  • Pinch of salt and pepper

For the outer filling

  • 400g mixed mushrooms, chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp soy sauce
  • 200g frozen spinach
  • 1 lemon, juice and ½ zest only

To glaze

  • 2 tbsp soya milk


  1. Preheat the oven to 180°C/gas mark 4. Roll out the pastry on a lightly floured surface to a rectangle measuring 40cm x 30cm. Cover and refrigerate until needed.
  2. To make the inner filling, heat a little of the sun-dried tomato oil (save some for later) in your largest frying pan and gently fry the onion for 5 minutes. Add the remaining inner filling ingredients, except the seasoning, and cook for another 10 minutes over a low heat, stirring often. The mixture should be fairly dry and hold together. Season to taste and set aside to cool.
  3. To make the outer filling, use the rest of the tomato oil to fry the mushrooms and garlic for 5 minutes. Add the soy sauce, spinach, the lemon zest and juice. Cook for 10 minutes, or until all of the moisture has evaporated. Allow to cool.
  4. To assemble the Wellington, line a baking sheet with greaseproof paper and transfer the pastry to it. With the long edge facing you, use the back of a table knife to lightly mark the pastry in half horizontally, giving two long rectangles. Place the inner filling in the top rectangle, leaving a 3cm border around the edges, and form it into a sausage shape. Pat the mushroom and spinach layer all over the filling to form the outer filling.
  5. Brush the pastry borders with a little water. Fold the lower half of the pastry over to enclose the fillings and press all around to seal, then crimp the ends with a fork. Brush with the soya milk and bake for 45 minutes or until golden.
  6. Serve the Wellington on a large board or serving platter, with your choice of roast accompaniments. Leave the Wellington to cool down slightly before slicing as this will help it to hold its shape.

Lettuce Keep You in the Loop

Illustration of vegetable

We are a collective of determined people, connected by our shared belief in a better future for every life on earth. Keep up with our work and sign up to our newsletters...

By submitting your details, you are agreeing for us to send you emails about the Vegetarian Society’s and/or Cookery School's work, as well as how you can get involved and support us through fundraising and campaigning. We will never share your details with anyone else, and you can unsubscribe from these emails at any time. See the full Privacy Policy with information about how we store and use your personal data.

Follow us on social