Ground Beef Wellington

1 medium onion

1 carrot

1 celery stalk

1 potato

1 clove garlic

2 portobello mushrooms

olive oil

4 sprigs fresh rosemary

a big handful of frozen peas

1 large egg

1 lb ground beef

sea salt and freshly ground black pepper

all-purpose flour, for dusting

2 sheets puff pastry, defrosted

Filling:

Preheat the oven to 350 degrees F. Peel and chop the onion, carrot, celery, and potato into 1/4 inch sized dice. Finely grate the garlic. Clean and roughly chop the mushrooms so they’re about the same size as your other veggies. Place all the vegetables into a large frying pan on a medium low heat with 2 lugs of olive oil. Pick the rosemary leaves off the woody stalks, finely chop them, and add to the pan. Fry and stir for around 8 minutes or until the vegetables soften and color lightly. Add the frozen peas and cook for another minute. Put the vegetable mixture into a large bowl with a good pinch of salt and pepper and half the beaten egg. With clean hands, scrunch and mix up well.

Pastry:

Lightly dust your clean work surface and rolling pin with flour and lay the puff pastry sheets one on top of the other. Roll out the puff pastry so it is roughly a rectangle 12 x 16 inches. Dust with flour as you go. Turn your pastry so you have a long edge in front of you and place the ground beef mixture along this edge. Mold it into an even, long sausage shape. Brush the edges of the pastry with a little of the beaten egg. Roll the ground beef up in the pastry until it’s covered completely. Squeeze the ends together. Dust a large cookie pan with flour and place your Wellington on top. Brush all over with the rest of the beaten egg. Bake in the pre-heated oven for an hour until golden.

Serving:

Slice the Wellington up into portions at the table. Lovely served with some lightly boiled or steamed greens or mashed potatoes.

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