Helen RandellBeef Wellington
July 31st 2009 03:11
Growing up we used to buy chicken wellington from the deli section of the supermarket - chicken in boots we used to call it. I think traditionally filo pastry is used for this dish, but the frozen puff pastry sheets just make life so simple!
Beef Wellington (serves 2)
1/2 onion, finely chopped
3-4 mushrooms, finely chopped
2 x 80g pieces of steak
1 sheet frozen puff pastry
1 packet pate, jelly removed, cut into slices
1 egg, lightly whisked
1. Preheat oven to 220 degrees C. Line a baking tray with non-stick paper. Saute onion and mushrooms with a little butter until soft and golden. Set aside to cool.
2. Cook beef on high for a couple of minutes either side. Set aside to rest and cool.
3. Cut the puff pastry sheet into two and lay cut pate pieces on to pastry. Top with mushroom and onion mixture, then with steak. Fold pastry over filling so that all sides are sealed up. Press the edges to seal then brush top with egg wash. Bake for 15-20 minutes until golden and puffed.
You could do the same thing with some pieces of chicken breast, or lamb, or even kangaroo steaks. You could also do a vegetarian option with roasted pumkpin and spinach.
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