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Vegetables Wellington

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“Vegetarian Times Chef's Challenge 2008 -- Best Entree -- This is delicious, but the recipe makes waaaay too much filling. They tell you to make 8 rectangles and put 2 Tbsp of filling in each one, which means you only need 16 Tbsp = 1 cup of filling. Clearly just a pound of asparagus alone makes more than 1 cup. So... either reduce the filling or plan on having extra for a side dish another night! Other veggies that are yummy in the filling are zucchini, yellow summer squash and sun dried tomatoes (in oil, drained). I also found it more convenient to make 6 larger rectangles than 8, which would have been awkwardly shaped, in my opinion. And we skipped the tomato sauce as well.”
1hr 15mins

Ingredients Nutrition


  1. preheat oven to 425°F.
  2. coat baking sheet with cooking spray.
  3. heat 1 tbsp oil over medium heat. Saute asparagus, bell peppers, and onion 5-10 minutes, until they begin to soften.
  4. Add spinach, remove from heat and stir until the spinach wilts. Cool.
  5. Combine goat cheese and pesto in a small bowl.
  6. beat egg with 2 tsp water in another small bowl.
  7. Lay 1 sheet of puff pastry onto floured work surface. Cut into 8 rectangles. brush edges of each rectangle with egg. Place 2 Tsp of vegetables into center of each rectangle, and top with pesto-cheese mixture.
  8. Cut 2nd puff pastry sheet into 8 rectangles and stretch to cover each vegetable- and cheese-covered rectangle. Seal tightly with fork or fingers.
  9. Place on prepared baking sheet and brush tops with beaten egg. Chill 10 minutes.
  10. Bake 25 minutes, until pastry is golden brown. Meanwhile heat tomato sauce in saucepan.
  11. To serve, spoon 1/4 cup tomato sauce onto plate, and top with Vegetable Wellington.

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