Sweet potato and onion Wellington

Tasteful Sweet potato and onion Wellington Recipe

For impressive vegetarian entertaining, try this sweet potato and onion combination baked in buttery layers of puff pastry.
Sweet potato and onion Wellington
Prep Time : 1:10 | Cook Time : 1:15 | Total Time : 2:25 | Serving : 8 person.


  • 2 x 600g orange sweet potatoes, peeled, cut lengthways into thirds

  • 3 red onions, halved, cut into thin wedges

  • 2 tablespoons maple syrup

  • 1/4 cup extra virgin olive oil

  • 1 cup walnuts, roughly chopped

  • 20g butter

  • 250g Swiss brown mushrooms, thickly sliced

  • 250g button mushrooms, thickly sliced

  • 2 garlic cloves, crushed

  • 4 sheets frozen puff pastry, partially thawed

  • 150g goat’s cheese

  • 2 tablespoons fresh chives, chopped

  • 2 tablespoons almond meal

  • 1 egg, lightly beaten

Tarragon and parsley salsa verde

  • 1/2 cup fresh flat-leaf parsley leaves, finely chopped

  • 1 tablespoon fresh tarragon, finely chopped

  • 1 green onion, finely chopped

  • 1 teaspoon lemon rind, finely grated

  • 2 tablespoons white wine vinegar

  • 1/2 cup extra virgin olive oil


  • Step 1

    Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper.

  • Step 2

    Arrange potato and onion on 1 prepared baking tray. Drizzle with maple syrup and 1 tablespoon oil. Season with salt and pepper. Place walnuts on other tray. Roast potato for 30 minutes or until tender. Add walnuts to oven for the final 10 minutes of cooking time. Cool both trays completely. Heat butter and remaining oil in a frying pan over medium-high heat. Add mushrooms. Cook, stirring occasionally, for 10 minutes or until tender and all liquid has evaporated. Add garlic. Cook for 1 minute or until fragrant. Transfer to a colander placed over a bowl. Cool completely.

  • Step 3

    Place 2 pastry sheets on a piece of baking paper, slightly overlapping. Cut 1 remaining pastry sheet in half. Place pastry pieces, slightly overlapping, along 1 long side. Press joins to seal.

  • Step 4

    Combine goat’s cheese and chives in a bowl. Season with salt and pepper. Leaving a 5cm border on all sides, sprinkle pastry with cheese mixture, almond meal and walnuts. Top with mushroom mixture and onion. Layer potato lengthways, in 2 rows, side by side in centre of pastry. Fold long sides of pastry over potato mixture to cover, trimming excess pastry. Fold in short sides to enclose, pressing to seal. Turn Wellington over on baking paper. Brush with egg. Using a 7cm and an 8cm oak leaf cookie cutter, cut leaves from remaining pastry sheet. Arrange on pastry. Brush with egg. Season with salt and pepper. Refrigerate for 15 minutes.

  • Step 5

    Increase oven to 220C/200C fan-forced. Place a baking tray in oven until hot. Place Wellington, on baking paper, on hot tray. Bake for 30 to 35 minutes until golden and puffed. Stand for 10 minutes.

  • Step 6

    Meanwhile, make Tarragon and parsley salsa verde; Combine herbs, onion, rind and vinegar in a small bowl. Gradually stir in oil until combined. Season with salt and pepper.

  • Step 7

    Thickly slice Wellington and serve with Tarragon and parsley salsa verde.

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