Beetroot Wellington

Beetroot Wellington

Beetroot Wellington - Impress your dinner guests with this delicious Beetroot Wellington this Christmas. Beetroot cased in creamy leeks, mushrooms and barley wrapped in flaky puff pastry.


  • 100g (3.5 oz) pearl barley, cooked
  • 3 leeks, finely chopped
  • 2 shallots, finely chopped
  • 1 tbsp olive oil
  • 250g (8.8 oz) chestnut mushrooms, finely chopped
  • 2 garlic cloves, chopped
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 pack of vegan-friendly Jus Rol puff pastry
  • 4 pre-cooked beetroot, kept whole
  • Almond milk, for brushing
  • 1 tsp of salt
  • Freshly ground black pepper


  1. Preheat oven to 190°C Fan/200°C/400°F/ Gas 6.
  2. Cook barley as per packet instructions and allow to cool.
  3. Sweat leeks and shallots in olive oil until softened for approximately 10 minutes on low heat.
  4. Add finely chopped mushrooms and cook until any moisture has evaporated — about 6 minutes.
  5. Add chopped garlic and fry for 2 minutes, taking care not to burn. Then add herbs and stir to combine, and season.
  6. Add the cooked and cooled barley and mix.
  7. Sprinkle flour on the table and roll out pastry until it measures a 30cm x 40cm rectangle.
  8. Add the pearl barley, mushroom and leek mix to the centre of the pastry and press the whole beetroot on top.
  9. Wrap the pastry over the top and press together with a fork to seal, trim off any excess.
  10. Brush with almond milk.
  11. Place on baking sheet lined with greaseproof paper and cook in the preheated oven for 30 minutes until golden brown and firm all over.
  12. Remove from oven and leave to cool slightly before slicing.

Recipe developed by The Tidy Kitchen Co in collaboration with Welsh food blogger HungryCityHippy for British Leeks,