This is a vegetarian-friendly version of the Beef Wellington posted previously. I knew I wanted to make a vegetarian puff pastry so that I could maintain my vegetarian-during-the-week plan.

It went down really well with everyone at work, as well as with me. Definitely a great vegetarian meal, especially with a side of grilled asparagus.

This recipe uses the other half of the mushroom duxelles from the Beef Wellington recipe, but if you don’t have any leftover, you just make a new batch – just half the recipe for this individual puff pastry. It also uses the other half of the puff pastry, so again – if you don’t have any leftover, make sure you get some thawed and ready to go.

Ingredients

1/2 puff pastry sheet
1/2 mushroom duxelles
200 grams spinach
40 grams feta
1 egg, beaten

1. Preheat the oven to 200°C.
2. Over medium heat, wilt the spinach until it’s cooked thoroughly. Remove from the pan and place in a tea towel. When cool enough to touch, squeeze all of the water out of the spinach.
3. Roll out the puff pastry to 1/2 cm thick, about a 10 x 8 cm rectangle.
4. Spread the mushroom duxelles over the center of the rectangle. Place the spinach on top, then crumble the feta over the spinach.
5. Wet the edges of the pastry with water, and wrap it around the spinach to create a parcel. Place on a parchment-lined baking tray with the seal facing down.
6. Score the top (if you want), then brush with the egg.
7. Place in the oven for 20 – 25 minutes, until the pastry is golden brown.
8. Enjoy hot with grilled asparagus.