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Member recipe

Modern Mini Wellingtons

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Servings

Serves 1 - 2 Pasties

Much easier & far less intimidating than cooking one big Beef Wellington... and everyone will love having their own personal pasty! I've changed the filling to give it more flavour (and for those who don't like the traditional mushroom mix) with Dijon mustard & roast red peppers.

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Ingredients

  • For the shortcrust pastry:
  • 200g plain flour, plus extra for dusting
  • 100g butter, unsalted & cubed
  • 1 free-range egg, beaten
  • 1-2 tbsp cold water, to bind
  • For the filling:
  • 1 tsp olive oil
  • 150g beef fillet, cut into cubes
  • 1 banana shallot, finely chopped
  • 1 tbsp Dijon mustard
  • 1 red pepper, roasted over flame & skin removed
  • 1 tbsp parsley, chopped
  • 1 tbsp fresh thyme, chopped
  • salt and freshly ground black pepper
  • 1 free-range egg, beaten

Method

    1. For the pastry, place the flour and butter in a food processor and pulse until it resembles breadcrumbs. Add the egg and enough water to bind and pulse until just coming together as a dough. Turn out onto a floured work surface and knead gently to bring the pastry together. Wrap in cling film and place in the fridge until needed.
    2. Now roast your red pepper over the gas flame until skin is black. Place pepper in a small bowl and cover with cling film. After approx. 5min, skin can easily be removed. Chop and de-seed. Set aside.
    3. Preheat the oven to 200C/Gas 6. Heat the olive oil in a frying pan. When hot add the shallot and fry for 3-4 min, then remove. Now add the meat and fry for 2 min / each side until sealed and evenly browned.
    4. Transfer the beef to a large bowl with the shallot, then add Dijon mustard, parsley & chopped red pepper. Mix well and season, to taste, with salt and freshly ground black pepper.
    5. Roll-out the pastry on a floured surface. Cut-out circles using a medium-sized plate as a template (approx. 9inches / 23cm diameter)
    6. Place the pastry on a floured baking tray. Spoon the beef mixture onto one side of the pastry in a line. Brush the edges of the pastry with the beaten egg and fold over like a book, pressing to seal the edges well. Brush all over with more egg. Make diagonal slits 1 inch apart along the top of the parcel. (you can also decorate the parcel with some excess pastry).
    7. Place in the oven and bake for approx. 15min or until the pastry begins to turn golden brown.

Comments, questions and tips

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Comments (1)

eileenmac's picture
5

Excellent flavours! made this for a dinner party and the prep work was definitely worth it!

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