Modern Mini Wellingtons
This tasty recipe combines tender beef fillet with flavorful roasted red pepper, shallot, and herbs all enclosed in a golden shortcrust pastry parcel. The filling is a perfect balance of savory and sweet flavors, making each bite a delightful and satisfying treat.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Roll-out the pastry on a floured surface. Cut-out circles using a medium-sized plate as a template (approx. 9inches / 23cm diameter)
- 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).
- Place in the oven and bake for approx. 15min or until the pastry begins to turn golden brown.
Yield
Makes 2 pasties
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