“Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked. Some recipes include wrapping the coated meat in a crêpe or parma ham to retain the moisture and prevent it from making the pastry soggy.“Wikipedia Beef wellington
This beef wellington is made with mince beef and a selection of vegetables seasoned with salt, pepper and rosemary.
while it isn’t a traditional beef wellington, it is still very tasty and very filling. best served with freshly steamed vegetables or cauliflower cheese or a side salad as well a refreshing coffee from (affiliate link)
“poor man’s” Beef wellington
- large frying pan
- mixing bowl
- 2x baking tray
- 1 medium onion
- 1 medium carrot
- 1 medium potato
- 4 sprigs rosemary
- 1 handful frozen peas
- 2 large eggs beaten
- 500 g mince beef good quality
- 400 g Puff pasty two packets
- Preheat your oven to 180c / 350F.
- Prepare your vegetables by peeling and chopping the carrots, onion, celery,potato, and carrot in to roughly 1 cm sized chunks. Chop the mushrooms in to a similar size as the rest of your vegetables.
- Press your garlic though a garlic press or finely chop.
- Place the prepared veg and mushrooms in to a frying pan with the garlic and add a good splash or two of olive oil and fry for 10min.
- Meanwhile, Prepare the rosemary by removing the leaves off the stalks and finely chopping add this to the pan and cook for the remaining time siring to avoid sticking.
- Add the frozen peas and cook for another few minutes then allow to cook by removing from the heat and placing in a large bowl.
- Once the vegetables have cooled completely add the mince beef mixing with your hands so it’s well combined. Adding ½ the beaten egg into the bowl and mix again.
Making the wellington
- Dust your worktop with your flour and roll out your pastry. Cutting the length of your baking trays,And discard any excess pastry.
- With the one of the longest sided to you, place mince and vegetable mixture along edge of the pastry, making a long and even sausage.Leaving space at the ends to allow the pasty to be crimped together.
- Roll the pasty with the mince in the center forming a sausage roll,so It is completely covered and then fold over the edges and using a fork or your fingers seal the ends.
Repeat the above steps for the 2nd beef wellington
- Transfer your wellingtons to a baking tray each and place them in the oven on the same shelf if possible and bake for 1 hour until nicely golden.