Gluten-free Christmas leftovers wellington recipe – all you need are 4 simple ingredients and any festive leftovers you have lurking in the fridge. Best of all, nobody would ever know it’s Coeliac-friendly and wheat-free.
Gluten-free Christmas leftovers wellington recipe – it’s here! The pastry is light, crisp and puffy, packed with a layer of leftover festive veg, a layer of turkey and pigs in blankets, finished with cranberry sauce. What more could you ask for?
I’m not sure there’s ever been a finer (or simpler) way to use up all those festive leftovers!
Yep, this recipe is even simpler than making your own Christmas leftovers pie – just whack all your leftovers into a sheet of gluten-free puff pastry, seal, bake and enjoy with gravy.
Best of all – you wouldn’t believe how good the contents of a Christmas dinner tastes when encased in golden, flaky puff pastry. It’s a slice of boxing day perfection!
Here’s everything you’ll need for this recipe:
Gluten-free Christmas leftovers wellington recipe: What you’ll need…
- Gluten-free puff pastry: I used gluten-free Jus-Rol pastry for this recipe which you can find in chilled free from sections in Tesco, Waitrose and Sainsburys.
- Cranberry sauce: Smooth or chunky is fine and of course, if you have a decent amount to use up, feel free to dollop some within the veg and meat too for the ultimate finish.
- Christmas leftovers: Whatever you have will do, but I used about 1 small handful of each of these: roasted carrots, roasted parsnips, roast potatoes, boiled broccoli and brussels sprouts. Then, two handfuls of pre-cooked turkey, 6-7 pigs in blankets and 3 tbsp of stuffing. Of course, this is just what I used – you can use whatever you want in these quantities!
- Sesame seeds: A small handful of sesame seeds adds a pleasing visual finish, but also, sesame seeds impart such a lovely flavour when toasted like this!
- Egg: This is just for egg wash, so small, medium or large is fine here.
One important tip I should impart here is that Jus-Rol gluten-free puff pastry really shines when you cover it with foil after around 10-12 minutes.
After 10-12 minutes in the oven, it’s usually perfect, light and golden – any longer than that and it can turn browner (not burnt per se!) and can become quite crunchy.
But with a little foil intervention once it’s looking lovely and golden, the top layer stays crisp and the inner layers stay light and delicate. Trust me, it’s worth doing!
Gluten-free Christmas leftovers wellington recipe: Frequently Asked Questions
Can I make this recipe gluten-free? Is it suitable for Coeliacs?
It is gluten-free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten-free products.
How do I make this recipe dairy-free?
If you use Jus-Rol gluten-free puff pastry and ensure all your leftovers are dairy-free, then your wellington will be dairy-free!
Can I make your gluten-free Christmas leftovers wellington recipe vegan?
If you use Jus-Rol gluten-free puff pastry and ensure all your leftovers are vegan too, then your wellington will be vegan!
Is this recipe low FODMAP?
Yes, this recipe is low FODMAP, assuming you’re using Jus-Rol gluten-free puff pastry and that all your fillings are low FODMAP too. Here’s a little reminder of common festive leftovers in terms of FODMAP:
- Turkey: Usually fine, providing it hasn’t been stuffed with high FODMAP stuffing or had any extra dry seasoning added that contains onion/garlic powder.
- Pigs in blankets: These are usually fine in terms of FODMAP as they often don’t contain onion/garlic powder. However, make sure they’re gluten-free, otherwise cheaper pigs in blankets can sometimes contain wheat.
- Brussels Sprouts: Low FODMAP in portions that are 50g or less. This should be fine to add to the filling, assuming one serving size is a 1/4 of the finished wellington.
- Parsnips: Totally fine with no limit to serving size.
- Carrots: Totally fine with no limit to serving size.
- Roast potatoes: Totally fine with no limit to serving size.
- Broccoli: Low FODMAP in portions that are 75g or less. This should be fine to add to the filling, assuming one serving size is a 1/4 of the finished wellington.
- Stuffing: This is rarely low FODMAP so it’s easiest to just omit it. However, if you do have time, you can always make your own using my recipe.
- Cranberry sauce: This hasn’t been tested by Monash University. However, 50g of fresh cranberries is a safe low FODMAP serving size and considering that this recipe only contains 2 tbsp of cranberry sauce (30g), this should be fine for the elimination phase considering that the finished wellington serves 4-5.
So if all your filling is low FODMAP, then your finished wellington will be too. Why not serve it up with some low FODMAP gravy too?
Where can I buy gluten-free Jus-Rol puff pastry?
You can buy it in Tesco, Waitrose and Sainsburys in the chilled free from sections.
Gluten-free Christmas leftovers wellington recipe: Tips for perfection!
- Make sure you’ve got enough leftovers before you start – nobody wants a scarcely filled wellington! See the ‘what you’ll need’ section above for a rough idea on the quantity of leftovers you’ll need.
- Preheat your oven and wait for it! Puff pastry puffs more when plunged straight into a hot oven.
- Egg wash matters! That beautiful golden shine comes from the egg wash so don’t expect it without it.
- Cover with foil after 10-12 minutes of baking. Once it looks golden and beautiful – cover it so the pastry on top doesn’t get overdone.
- Enjoy with gluten-free gravy and extra cranberry sauce. It just has to be done!
Gluten-free Christmas leftovers wellington recipe - perfect for using up turkey, pigs in blankets, stuffing or whatever you have left! Nobody would know it's Coeliac-friendly and wheat-free.
- 1 gluten-free, ready-made puff pastry sheet (I used Jus-Rol)
- 2 tbsp cranberry sauce
- Christmas leftovers, cooked turkey, stuffing, pigs in blankets, roast potatoes, festive veggies (see the 'what you'll need' section for a rough idea of how much I used)
- 1 egg, for egg wash
- small handful of sesame seeds
- Preheat your oven to 200C fan / 220C and prepare a baking sheet with non stick baking paper. Beat the egg in a small mug.
- Cut your pastry in half and spread your cranberry sauce all over one side of the pastry in a layer - don’t go all the way to the edge, leave a 1in gap around the edges.
- Place your leftovers on top of the cranberry sauce either in layers (veg first, meat on top etc) or totally and random! Press it down to compact and cut them up a little if too chunky.
- Brush egg wash around the edge of the pastry, then place the other half of pastry on top. Seal it by using a fork around the edge.
- Brush the top with egg wash and sprinkle with sesame seeds.
- Bake in the oven for about 25 minutes until golden. Cover with foil half way through so it doesn’t get too dark and crunchy.
- Slice and serve with gluten-free gravy and more cranberry sauce. Enjoy!
- You can use this recipe all year round and use any Sunday roast dinner leftovers in this way the following day!
Thanks for reading all about my gluten-free Christmas leftovers wellington recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!
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