Minced Beef Wellington
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Ingredients (serves 4 to 6):
1 medium onion
1 carrot
1 stick of celery
1 potato
2 garlic cloves, minced
2 tablespoons olive oil
4 sprigs fresh rosemary, leaves picked and chopped
1 large egg, lightly beaten
500 g good quality minced beef
salt and pepper to taste
500 g puff pastry
Directions:
Preheat oven to 350F.
Peel and chop the onion, carrot, celery and potato into one centimeter cubes.
Place all vegetables and rosemary leaves into a frying pan with olive oil. Fry and stir for about 8 minutes or until vegetables soften and color.
Put vegetables into large bowl to cool completely.
Add the minced beef to the bowl with salt and pepper and half the egg. Scrunch together.
Roll out pastry to size of small tea towel.
Place mince mix along one long side, in sausage shape.
Brush edges of pastry with egg and roll pastry to cover mince completely. Squeeze ends together.
Put onto baking tray, brush with remaining egg. Bake for an hour until golden. Slice and serve with gravy
1 medium onion
1 carrot
1 stick of celery
1 potato
2 garlic cloves, minced
2 tablespoons olive oil
4 sprigs fresh rosemary, leaves picked and chopped
1 large egg, lightly beaten
500 g good quality minced beef
salt and pepper to taste
500 g puff pastry
Directions:
Preheat oven to 350F.
Peel and chop the onion, carrot, celery and potato into one centimeter cubes.
Place all vegetables and rosemary leaves into a frying pan with olive oil. Fry and stir for about 8 minutes or until vegetables soften and color.
Put vegetables into large bowl to cool completely.
Add the minced beef to the bowl with salt and pepper and half the egg. Scrunch together.
Roll out pastry to size of small tea towel.
Place mince mix along one long side, in sausage shape.
Brush edges of pastry with egg and roll pastry to cover mince completely. Squeeze ends together.
Put onto baking tray, brush with remaining egg. Bake for an hour until golden. Slice and serve with gravy
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