Vegetarian Wellington Recipe

Preheat the oven to 400°F (200°C).

In a pan, heat the olive oil and butter over medium heat.

Add the onion and garlic, and sauté for 2-3 minutes until soft.

Add the carrot, bell pepper, and mushrooms. Cook for 5-6 minutes until soft.

Stir in the thyme, salt, and pepper.

Remove from heat and stir in the breadcrumbs.

Roll out the puff pastry into a rectangle and spoon the vegetable mixture onto one half of it.

Fold the other half of the pastry over to encase the vegetables.

Use a fork to seal the edges of the pastry.

Cut slits into the top of the pastry to allow steam to escape.

Place the Wellington on a baking sheet lined with parchment paper and bake for 35-40 minutes until golden brown.

Let cool for a few minutes before slicing and serving.