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 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.