step by step guide to make super quick homemade Sweet potato and onion Wellington

How is everything? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Sweet potato and onion Wellington. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet potato and onion Wellington is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sweet potato and onion Wellington is something that I’ve loved my entire life.

Table of Contents


  • 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


  • 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.

So that’s going to wrap it up for this exceptional food Sweet potato and onion Wellington recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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