Freezing a Vegetarian Wellington

[Cabinfever20]

Hi everyone. Hope you can help with this. I'm intending to make a Vegetarian Wellington (squash, mushrooms, chestnuts, onions, spinach, kidney beans) and shop bought puff pastry. As my daughter is not coming until the 27th I would be messing about with this on Christmas Day/Boxing day, when I've got other things to do! It's quite a long winded recipe with lots of ingredients, so will be quite time consuming. I can't really find anywhere that mentions freezing a Veggie Wellington. I was wondering whether to make it up in the next week and then freeze it uncooked, and then cook from frozen on the day. Has anyone done this and will it have the dreaded soggy bottom?

If you don't get any firm replies you could just make the filling and freeze it then put it all together on the day

Thanks Funkyslippers. That will be an option I think and then once the filling has thawed, I'll fry off all the liquid. That would just leave the pastry part which shouldn't take long.

This has prompted a discussion here. DH is usually in charge of cooking, and he thinks best to assemble the dish , freeze then cook. I googled a few recipes and the majority go for this system, though one or two say it would bo OK. to cook then freeze. I would go with the majority and assemble then freeze. BBC Good food who are pretty reliable recommend this method.

Personally I would make the filling and freeze and do the pastry fresh. Or just buy the M&S mushroom wellington, it's very nice!