Modern Mini Wellingtons

Method

• step 1

  For the pastry, place the flour and butter in a food processor and pulse until it resembles breadcrumbs.

• step 2

  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.

• step 3

  Now roast your red pepper over the gas flame until skin is black.

• step 4

  Place pepper in a small bowl and cover with cling film. After approx. 5min, skin can easily be removed.

• step 5

  Chop and de-seed. Set aside.

• step 6

  Preheat the oven to 200C/Gas 6.

• step 7

  Heat the olive oil in a frying pan. When hot add the shallot and fry for 3-4 min, then remove.

• step 8

  Now add the meat and fry for 2 min / each side until sealed and evenly browned.

• step 9

  Transfer the beef to a large bowl with the shallot, then add Dijon mustard, parsley & chopped red pepper.

• step 10

  Mix well and season, to taste, with salt and freshly ground black pepper.

• step 11

  Roll-out the pastry on a floured surface. Cut-out circles using a medium-sized plate as a template (approx. 9inches / 23cm diameter)

• step 12

  Place the pastry on a floured baking tray. Spoon the beef mixture onto one side of the pastry in a line.

• step 13

  Brush the edges of the pastry with the beaten egg and fold over like a book, pressing to seal the edges well.

• step 14

  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).

• step 15

  Place in the oven and bake for approx. 15min or until the pastry begins to turn golden brown.