can i make a veggie wellington day before needed?

[caprifun]

I'm cooking Sunday lunch for a group this weekend, couple of veggies are coming. I was thinking of making a vegetarian wellington for them along side all the roast trimmings. To make things easier for me on the day, can I make the filling and chill, then wrap the pastry around, and leave overnight and then bake it from chilled? Has anyone done this and will it be a disaster?

Would it get soggy

Could you do the filling the day before and make on the day with ready rolled pastry?

I make a mushroom one and I make the filling the day before and just assemble on the day with ready made pasty

Any chance someone could share their recipe please? I am veggie but usually just go without meat at Christmas, this would be a lovely change for me. Thanks

I make a nut roast Wellington filled with brie and cranberry sauce for Christmas Eve dinner so I bake the whole thing the day before. We often have slices of it over the next four or five days it warms up really easy in the microwave. This year I'm doing the whole beetroot packed round with mushroom pate and then Wellington ed. Hopefully it will look like a cake and can be cut into slices

I second clairethewitch70. Recipe would be lovely if anyone's got a good one!

I use a parsnip and cashew roast recipe: 2 onions I small apple gently fried mix in 12 Oz nuts (loads of cashews) 2oz breadcrumbs 2 eggs sage. If it looks too dry add some milk)melted butter flatten it out line it with brie and cranberry wrap it into a sausage shape and put in puff pastry. Brush with more egg Low to medium oven 45 mins

Thanks everyone. Sogginess is what was worrying me. So I think ill prepare the filling day before and assemble on the day, thats the quickest part anyway. I was going to try one from the BBC good food website here, but i like the sound of sheldon's of cashew and parsnip one, may try that instead. www.bbc.co.uk/food/recipes/christmasveggiewelli_90569

I'm desperate for a bit of this one now : nut roast Wellington filled with brie and cranberry sauce.
Do you have a recipe by any chance Infinite?

I’ve done it and it definitely gets a ‘soggy bottom’ unfortunately. Making the component parts the day before assembly and cooking has the added benefit of developing flavour. Yum!

I've made these Beetroot & Squash Wellingtons for a gathering next week and will be cooking them from frozen. Fingers crossed that we don't have soggy bottoms!

I've also made these Christmas pies in the past and they do survive an overnight in the fridge.

@WhatHaveIFound the beetroot and squash wellingtons look AMAZING . I'm going to add those to my 'to make' list.

I made one last year and remember it had breadcrumbs in the bottom layer which I think were there to help with potential soggy bottom problems.

@infinitesheldon thanks for the recipe.

Is there parsnip in the parsnip and cashew roast

@whathaveifound

Those Christmas pies look really good. Where did you buy the chestnuts and veg suet please?

I bought everything online with Tesco although i spotted the vacuum packed chestnuts in Waitrose last week.

@FluffyWuffy100 - even my meat eating DH is being veggie for the day on this one!

I make my mushroom Wellington beforehand and freeze it. It can be Cooked from frozen.

Oops Yes Vital ingredient yes two grated parsnips and I usually get a few chopped mushrooms in butter don't tell to start it iff.