Mini Vegetarian Turkey & Stuffing Wellingtons

Name: Mini Vegetarian Turkey & Stuffing Wellingtons
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 4
Ingredients: 1 Quorn Roast [https://www.quorn.co.uk/products/vegetarian-roast]; Sage and onion stuffing mix; 425ml boiling water; 2 sheets of ready rolled puff pastry; 4 tsp cranberry sauce; 1 egg, beaten

Leave a review

A Mini Vegetarian Turkey & Stuffing Wellington on a white plate with cranberry sauce.

These Mini Vegetarian Turkey & Stuffing Wellingtons are guaranteed to be the star of the show this Christmas!

Golden puff pastry filled with slices of succulent Quorn Roast, a herby stuffing and cranberry sauce for a veggie Christmas main course that even the meat eaters will love!

These delicious festive pies can even be prepped ahead of time so all you need to do is pop them in the oven or air fry on the big day!

Made by Amy Shepperd

Vegetarian Roast Recipes Vegan and Vegetarian Christmas Recipes Your Plate - Homemade Recipes Pie & Pastry Recipes

Serves 4

75 mins

A Little Effort

A box of Quorn Roast showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Roast

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Cook mode (Keep screen awake)

Ingredients

1 Quorn Roast
Sage and onion stuffing mix
425ml boiling water
2 sheets of ready rolled puff pastry
4 tsp cranberry sauce
1 egg, beaten

Method

Preheat the oven to 220C. Cook the Quorn Roast to pack instructions.
Whilst the Roast is cooking place the sage and onion stuffing mix in a bowl, add boiling water and give it a good stir.
Remove the Quorn Roast from the oven when cooked, discard the film cover and cut 4 slices of the Roast at 1cm thickness. Leave to cool.
Turn the oven temperature down to 180C. Roll out one of the sheets of puff pastry and place the Quorn Roast evenly spaced across the pastry. Cut out the pastry circles around the Roast - roughly 2cm bigger than the Roast slice. Add a scoop of stuffing to the top of each Roast slice and press down with a spoon until level.
Add 1 teaspoon of cranberry sauce to the top of the stuffing and spread until even.
Unroll the second sheet of pastry. Roll it out a little sideways, so the sheet is around 3cm wider. Cut out 4 circle shapes roughly 2-3 cm bigger than the base circles. Place the pastry tops over the filling and press the top and bottom pastry edges firmly together. Use fork prongs to make indents around the join and trim to neaten.
Cut out 4 small star shapes from the leftover pastry. Use the beaten egg to stick one to the top of each pie. Brush the top of the pie with the egg mix.
Place onto a lined baking tray and bake in the oven for 25-30 mins (or air fry at 180C for 12-15 mins) until golden brown.
Serve with your choice of festive trimmings and sides!