For a midweek meal with wow-factor, look no further than our reliably tasty mini beef wellingtons.
Ingredients
- 600g lean beef mince
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon finely chopped rosemary leaves
- 1/2 cup (35g) fresh breadcrumbs, plus extra to sprinkle
- 2 teaspoons Worcestershire sauce
- 1 tablespoon chopped dried porcini mushrooms (see note)
- 2 eggs, lightly beaten
- 1/3 cup (95g) wholegrain mustard
- 3 sheets frozen puff pastry, thawed
- 8 thin slices prosciutto
- 200g creme fraiche or sour cream
- Pan-fried baby spinach, to serve
Method
- Step 1Preheat oven to 200°C. Line a large baking tray with baking paper.
- Step 2Combine beef, onion, garlic, tomato paste, herbs, crumbs, Worcestershire, mushrooms, half the egg and 2 tablespoons mustard in a bowl. Season and set aside.
- Step 3Cut 2 pastry sheets in half. Top each half with 2 slices prosciutto, then sprinkle with extra breadcrumbs. Divide beef into 4 portions, roll into thick logs and place onto pastry sheets. Fold over to seal, then place, seam-side down, on the baking tray.
- Step 4Slice remaining pastry sheet into 1cm-wide strips and use to decorate Wellingtons in a lattice pattern. Brush with remaining egg and bake for 20-30 minutes until pastry is golden. Rest for 5 minutes.
- Step 5Combine remaining mustard with creme fraiche and season. Serve the Wellingtons with mustard creme fraiche and spinach.
- Low carb
- Low sugar
Nutrition
4367 kj
Energy
64g
Fat Total
35g
Saturated Fat
8g
Fibre
60g
Protein
327mg
Cholesterol
1967.24mg
Sodium
7g
Carbs (sugar)
54g
Carbs (total)
All nutrition values are per serve
Notes
Dried porcini mushrooms are available from gourmet food shops and delis.
- Author: Jessica Brook & Phoebe Wood
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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