I first made this Jamie Oliver recipe last year. It's featured in one of my favourite cookbooks "Ministry of Food" and had been on my list of things to make for a long time. I know. It doesn't look great from that picture does it, but believe me, it was delicious.
Let me start by saying, do not underestimate how big this comes out. The recipe does say it serves 4-6 but honestly, I wasn't quite prepared for the size of it, especially as it uses puff pastry. At one point I thought it was going to take over my oven!
I was drawn to this recipe by the use of mince as it makes it a relatively cheap meal and preparing the mince mixture was extremely satisfying.
Minced Beef Wellington
1 medium onion, chopped into 1cm dice
1 carrot, chopped into 1cm dice
1 stick of celery, chopped into 1cm dice
1 potato, chopped into 1cm dice
2 cloves of garlic, minced
2 portobello mushrooms, roughly chopped
4 sprigs of rosemary
a large handful of frozen peas
1 large egg, beaten
500g lean minced beef
sea salt & freshly ground black pepper
plain flour (for dusting)
500g puff pastry, chilled
Preheat the oven to 180c/gas mark 4. Place all the chopped vegetables into a large frying pan over a medium low heat with 1 tbsp olive oil. Remove the rosemary leaves from the stalks, finally chop them and add to the vegetables. Gently stir and fry the vegetables for around 8 minutes, until the vegetables soften and are lightly coloured. Add in the frozen peas and cook for 1 minute. Pop the vegetable mixture into a large bowl and leave to cool completely.
When the vegetables are cool, add the minced beef to bowl with a good pinch of salt and pepper and half the beaten egg. With clean hands, scrunch the mince and vegetables to mix up well.
Lightly dust a clean work surface and your rolling pin with flour. Roll out the puff pastry so that is it about the size and shape of a small tea towel. Keep dusting with flour as you go to stop it getting too sticky. Turn your sheet of pastry so that you have a long edge in front of you and place the mince mixture along this edge. Mould the mixture into an even, long, sausage shape and brush the edges of the pastry with a little of the remaining beaten egg.
Roll the mince up in the pastry until it is completely covered and squeeze the ends together (Jamie says it should resemble a big Christmas cracker!). Dust a baking tray with flour and place your Wellington on top. Brush it all over with the rest of the beaten egg and bake in the preheated oven for around an hour until it's golden.
I served slices of the Wellington with mashed potatoes, green beans and gravy and it was received very well by all members of the family. It was also good as leftovers the next day!
If you try this, let me know how you get on with it!
love & kisses
Mrs M x