Vegetables Wellington

Recipe by Kitchen Kozy
READY IN: 1hr 15mins




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