Short description

A luxurious vegetarian twist on the classic Wellington, featuring molten burrata wrapped in golden puff pastry and paired with vibrant pistachio-basil pesto. These mini parcels are a stunning appetizer or elegant snack, combining crisp pastry, creamy cheese, and fresh herbal notes in every bite.

Why You’ll Love This Recipe

Melt-in-your-mouth burrata encased in flaky, golden puff pastry
Fresh, nutty pistachio-basil pesto adds a flavorful herbal kick
Elegant, impressive dish perfect for entertaining or special occasions
Can be made vegetarian by omitting prosciutto without losing richness
Balanced textures and flavors make each bite a decadent experience

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Filling & Wrap

4 mini burrata (about 60 g each, well-drained)
4 tbsp pistachio-basil pesto (recipe below or store-bought)
4 slices prosciutto (optional, omit for vegetarian)
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Flour (for dusting)

Pistachio-Basil Pesto

40 g fresh basil leaves
50 g shelled pistachios
1 garlic clove
60 ml olive oil
30 g grated Parmesan
Salt & pepper to taste

Directions

Make the pistachio-basil pesto
In a food processor, blend basil, pistachios, garlic, and olive oil until smooth. Transfer to a bowl and stir in Parmesan. Season with salt and pepper to taste.
Prepare the burrata
Drain burrata well and pat dry with paper towels. Spread about 1 tablespoon of pesto around each burrata. Wrap each with a slice of prosciutto, if using, to help hold the pesto in place.
Wrap in puff pastry
Lightly dust a surface with flour. Cut puff pastry into 4 equal squares. Place one burrata parcel in the center of each square. Fold corners over the cheese, pinching edges to seal tightly into a neat parcel.
Chill before baking
Place the wrapped burrata parcels on a tray and chill in the refrigerator for 15 minutes to help them hold their shape while baking.
Brush with egg wash and bake
Preheat oven to 200 °C (390 °F). Brush each Wellington with beaten egg wash. Place seam-side down on a parchment-lined baking sheet. Optionally, decorate with small pastry cutouts or lattice patterns.
Bake until golden
Bake for 18–22 minutes or until the pastry is deep golden and crisp. Remove from oven and let rest for 5 minutes to allow the burrata to soften without leaking.

Servings and timing

Servings: 4 mini Wellingtons
Prep time: 25 minutes
Chill time: 15 minutes
Bake time: 20 minutes
Total time: ~1 hour

Variations

Vegan option: Use vegan mozzarella or cashew-based cheese and nutritional yeast instead of Parmesan in pesto.
Herb swap: Replace basil with arugula or spinach for a peppery pesto variation.
Add crunch: Incorporate toasted breadcrumbs or pine nuts into the pesto for texture.
Spicy twist: Add a pinch of chili flakes to the pesto for subtle heat.
Mini party bites: Cut puff pastry into smaller squares to make bite-sized Wellingtons.

Storage/reheating

Best enjoyed fresh and warm.
Store any leftovers in the refrigerator and reheat gently in the oven at 160 °C (320 °F) for 8–10 minutes to maintain crispness.
Avoid microwaving to prevent sogginess.

FAQs

Can I prepare these in advance?

Yes, assemble and chill them ahead of time. Bake just before serving for best results.

What if I don’t have prosciutto?

Simply omit; burrata and pesto provide plenty of flavor and richness.

How do I prevent the pastry from getting soggy?

Ensure burrata is well-drained and chilled before wrapping. Baking immediately after chilling helps the pastry crisp.

Can I make the pesto ahead?

Pesto can be made 1–2 days in advance and stored in an airtight container in the refrigerator.

What type of puff pastry is best?

Use high-quality, all-butter puff pastry for best flavor and flakiness.

Can I freeze the assembled Wellingtons?

Freeze before baking. Bake directly from frozen, adding a few extra minutes to cooking time.

How do I serve these?

Serve warm as an elegant appetizer or alongside a simple salad for a light meal.

Can I substitute Parmesan?

Use Pecorino Romano or a vegan Parmesan alternative if preferred.

Are these suitable for gluten-free diets?

Use gluten-free puff pastry to make the recipe gluten-free.

Can I use larger burrata?

Yes, but adjust puff pastry size and baking time accordingly.

Conclusion

Mini Burrata Wellingtons with Pistachio-Basil Pesto combine the indulgence of molten cheese with flaky pastry and fresh herbal notes, making them an unforgettable vegetarian showstopper. Perfect for impressing guests or treating yourself, these elegant parcels balance richness and brightness with every buttery bite.