- Serves 4
These simple beef Wellingtons are great to partially prepare, freeze, and then bake when ready to eat. They're a delish winter warmer the whole fam will love.
- 1 medium eschalot, finely diced
- 100 g button mushrooms, finely diced
- 2 cloves garlic, crushed
- ½ tsp dried thyme
- 500 g lean beef mince
- ¼ cup tomato ketchup
- 1 egg
- 1 egg yolk, lightly beaten, for glazing
- ¼ cup dried breadcrumbs
- 2 tbsp chopped fresh parsley
- 1 sheet puff pastry, partially thawed
- Preheat oven to 200°C (180°C fan forced). Line a tray with baking paper. Melt 20g butter in a non-stick frying pan over medium-high heat. Add eschalot, cook 2 min. Add mushrooms, garlic and thyme, and cook for 3-5 min, or until tender. Set aside to cool.
- Combine mince, ketchup, egg, breadcrumbs, parsley and half of the mushroom mixture in a bowl. Season. Divide mixture into 4 and shape into balls.
- Lay pastry out on a flat surface and cut equally into 4 squares. Lightly roll each square with a rolling pin to enlarge. Spoon mushroom mixture between squares, then place on a mince ball. Pull the corners of the pastry up and over the mince to enclose, and pinch the edges.
- Place the wellingtons, seam-side down, onto tray. Cut a small cross on top of each pastry, and brush tops and sides with egg yolk. Bake for 30-35 min or until golden brown and meat is cooked through. Serve with gravy, greens and mashed potato.
Try this with chicken mince, topping the mushroom mixture with a slice of chicken liver pate.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||13.8 g|
|Total carbohydrates||52.6 g|
|- Sugars||6.7 g|
|Dietary fibre||2.6 g|