Carrot Wellington
November 2, 2026
In this Recipe
Ingredients
CARROTS
2½ to 3 lb [1.1 to 1.4 kg] small carrots, preferably Kyoto carrots or a mix of orange and golden carrots
2 cups [475 ml] carrot juice
1 cup [240 ml] vegetable stock
2 Tbsp unsalted butter
1 Tbsp Flamingo Estate extra-virgin olive oil
1 tsp kosher salt, plus more to taste
Freshly ground black pepper
2 thyme sprigs
1 bay leaf
1 tsp fresh lemon juice, plus more to taste
PASTRY
2 sheets all-butter puff pastry, thawed if frozen but still cold
All-purpose flour, for dusting
1 egg, beaten with 1 tsp water
Flaky sea salt, for finishing (optional)
CARROT ASPIC
2½ packets [18 g] powdered gelatin
⅓ cup [80 ml] cold water
2 cups [475 ml] reserved carrot braising liquid
1 cup [240 ml] carrot juice
Kosher salt
Lemon juice
Gravy, for serving
Flamingo Estate Furikake, for serving (optional)
Steps
- To prepare the carrots: Peel the carrots and trim them to fit the length of a pâté mold or 9 by 5 in [23 by 13 cm] loaf pan. Keep as many carrots whole as possible and use a mix of sizes so the sliced Wellington has a mosaic of different carrot rounds.
- In a wide saucepan, combine the carrot juice, vegetable stock, butter, oil, salt, black pepper to taste, thyme, and bay leaf. Bring to a simmer, add the carrots, and cook gently until just tender but still firm enough to hold their shape, 12 to 20 minutes, depending on size.
- Lift the carrots from the braising liquid and transfer to a rack or towel-lined tray. Strain and reserve the braising liquid for the aspic. Season the carrots with the lemon juice, then let cool completely and pat very dry.
- To wrap the carrots in pastry: Lightly flour the work surface. Line the loaf pan with a strip of parchment that overhangs the two long sides. Roll one sheet of puff pastry large enough to line the base and sides of the pan with a slight overhang. Press the pastry neatly into the pan, prick the base lightly with a fork, and chill for 20 minutes.
- Preheat the oven to 400°F [200°C].
- Line the pastry with parchment and fill with pie weights or dried beans. Blind bake for 20 minutes, then remove the parchment and weights. Brush the inside lightly with egg wash and bake for 3 to 5 minutes more, until dry, lightly golden, and sealed.
- Arrange the carrots horizontally along the length of the pastry shell, packing them as tightly as possible. Fill any larger gaps with smaller carrot pieces.
- Roll the second sheet of puff pastry large enough to cover the top. Brush the edges of the pastry shell with egg wash, lay the top pastry over the carrots, and press firmly to seal. Trim any excess pastry. Cut three small vents along the top, wide enough to pour in the aspic later. Brush with egg wash and sprinkle with flaky salt, if desired.
- Bake for 25 to 30 minutes, until the top is deeply golden and crisp. If the edges darken too quickly, cover them loosely with foil. Let cool completely, then chill for at least 1 hour before adding the aspic.
- To make the aspic: In a small bowl, sprinkle the gelatin over the cold water and let stand for 5 minutes. Warm the reserved carrot braising liquid and carrot juice until steaming but not boiling. Whisk in the bloomed gelatin until dissolved, then season with salt and lemon juice. The aspic should taste slightly brighter and more seasoned than the finished dish.
- Let the aspic cool until just warm and slightly thickened but still pourable. Using a small funnel or measuring cup with a spout, pour a little aspic through the vents in the top of the Wellington. Chill for 10 minutes, then continue adding the aspic in stages until the spaces around the carrots are filled. You may not need all of the aspic.
- Chill overnight, until the aspic is fully set and the pastry is firm enough to slice cleanly.
- To serve, carefully unmold the Wellington or lift it from the loaf pan using the parchment sling. Slice with a sharp serrated knife into thick pieces and serve cool or at room temperature with gravy and furikake (if using) alongside.
- Note: The carrots should be tender but not soft and must be dry before going into the pastry. Pouring the aspic in stages helps prevent leaks and gives the cleanest slice. This dish is meant to be served cool or at room temperature, not hot.
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