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Lamb and spinach Wellington recipe

Lamb and spinach Wellington recipe

65 ratings

This is a savoury bake that will wow the crowd at your next street party. Classic British Wellington is given an Indian-inspired spin with a fragrant lamb filling. A real taste of Britain that's just as good eaten hot or cold. See method

  • Serves 10
  • 1 hr 30 mins plus cooling and chilling
  • 461 calories / serving
  • Freezable


  • 1 tbsp olive oil
  • 2 onions, finely diced
  • 1½ tsp ground coriander
  • 1½ tsp paprika
  • 1 tsp ground cinnamon
  • 3 tbsp tomato purée
  • 2 x 220g bags baby spinach
  • 700g lamb mince
  • 1 tbsp cumin seeds, toasted, plus 1 tsp to decorate
  • 75g fresh breadcrumbs
  • 100g dried apricots, finely chopped
  • 75g pitted green olives
  • 150g reduced-fat salad cheese, crumbled into 2cm chunks
  • 550g pack ready-rolled puff pastry
  • plain flour, for dusting
  • 1 egg, plus 1 yolk, beaten
  • 1 tbsp poppy seeds
  • Tesco Finest tomato and chilli chutney, natural yogurt and mixed salad leaves, to serve (optional)

Each serving contains

  • Energy

  • Fat

    25g 35%
  • Saturates

    11g 55%
  • Sugars

    8g 9%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 34.9g Protein 23.7g Fibre 4.5g


  1. Heat the oil in a frying pan and add the onions with a pinch of salt. Cook over a medium heat for 10 mins, stirring occasionally, until soft and translucent. Stir in the spices and cook for 1 min, then stir in the tomato purée. Scrape into a large bowl and leave to cool completely. Tip the spinach into the pan and cook, stirring, for 2-3 mins until wilted and reduced. Tip into a sieve and squeeze out as much moisture as you can; chop and set aside.

  2. When the onions are cool, add the lamb mince, toasted cumin seeds, breadcrumbs, apricots, spinach and olives; season. Use your hands to mix everything together well. Add the cheese and mix carefully.

  3. Unroll the pastry onto a lightly floured surface. Shape the mince mixture into a 35cm-long sausage along one of the longer sides of the pastry, leaving a 4cm border at the edge. Brush the remaining exposed pastry with beaten egg. Fold the other half of the pastry over the meat and press the edges. Trim to leave a 3cm border all the way around, then press with a fork. Transfer to a baking tray, brush with egg and chill for 1 hr (or up to 48 hrs).

  4. Preheat the oven to gas 7, 220°C, fan 200°C. Brush the Wellington with more beaten egg, score the surface lightly with a sharp knife, then scatter over the poppy seeds and 1 tsp cumin seeds. Bake for 25 mins, then reduce the heat to gas 4, 180°C, fan 160°C and bake for a further 20-25 mins until the pastry base is crisp and deep brown. Remove from the oven and transfer to a wire rack to cool for 20-25 mins. Slice and serve with chutney, yogurt and salad, if you like. Can be assembled 48 hrs ahead and kept chilled. Continue from step 4 to bake. Or make and bake the day before and enjoy cold.

Cook's tip: Don’t skimp on the breadcrumbs. Lamb mince can release a lot of juices and the breadcrumbs are important to avoid a soggy bottom!

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Picnic recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home

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