Beetroot, Stilton & Kale Wellingtons Recipe

Beetroot, Stilton & Kale Wellingtons Recipe

How To Make Beetroot, Stilton & Kale Wellingtons

Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.

Preparation: 20 minutes
Cooking: 40 minutes
Total: 60 minutes



  • 2 medium beetroots, peeled and diced
  • 1 small red onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 cups of kale, stems removed and chopped
  • 1 cup of Stilton cheese, crumbled
  • 1 sheet of puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • Salt and pepper, to taste
  • Olive oil, for cooking


  1. Preheat the oven to 200°C (400°F). Place the diced beetroots on a baking sheet and drizzle with olive oil. Roast in the oven for 20 minutes or until tender.

  2. In a pan, heat some olive oil over medium heat. Add the red onion and garlic, and sauté until translucent. Add the chopped kale and cook until wilted. Season with salt and pepper.

  3. Roll out the puff pastry sheet on a floured surface. Cut it into 4 equal squares.

  4. Place a spoonful of the kale mixture on each square, leaving a border around the edges. Top with roasted beetroots and crumbled Stilton cheese.

  5. Brush the edges of the pastry with beaten egg and fold over to enclose the filling. Press the edges with a fork to seal.

  6. Transfer the wellingtons onto a baking sheet lined with parchment paper. Brush the tops with beaten egg.

  7. Bake in the preheated oven for 20 minutes or until the pastry is golden and crispy.

  8. Serve the Beetroot, Stilton & Kale Wellingtons warm. Enjoy!


  • Calories : 350kcal
  • Total Fat : 18g
  • Saturated Fat : 8g
  • Cholesterol : 57mg
  • Sodium : 493mg
  • Total Carbohydrates : 36g
  • Dietary Fiber : 4g
  • Sugar : 6g
  • Protein : 12g
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