2 large free-range eggs , beaten in separate bowls
2 teaspoons plain flour
500 g puff pastry
1 handful Cheddar cheese , grated
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This recipe is a nod to the traditional beef Wellington, but I’m using minced beef instead of beef fillet and throwing in a hint of chilli and cumin for an updated flavour.
You could also use pork mince, lamb mince or even a mixture, and, during the season, make it even more interesting by adding some game. And, as you’ve probably noticed, I’ve decided to make mine into individual rolls, so everyone gets their own. What a treat!
Preheat the oven to 180ºC/350ºF/gas 4. Heat a frying pan and add a splash of olive oil. Add the onion, carrot, garlic and celery, and cook on a medium heat for 10 minutes, until it’s all softened nicely. Add the spices, mix well, cook for another minute, then transfer to a bowl to cool.
Once the vegetables have cooled completely, add the beef mince, kidney beans and tomato puree with a good pinch of salt and pepper and one of the beaten eggs. With clean hands, get right in there and scrunch everything together.
Dust a work surface and rolling pin with flour and roll out the puff pastry. Try to keep it as rectangular in shape as possible. Once it’s roughly the size of a tea towel, cut it into 4. Spoon the meat mixture over each piece, leaving clear about 2cm along the bottom, and a small edge up either side. Sprinkle the grated cheese over the meat, brush the bottom edge of the pastry with beaten egg and roll it up into a spiral. Seal both ends with your fingers. Repeat until you have 4 lovely mini Wellingtons.
Dust a baking tray with flour and carefully place the Wellingtons on it. Brush each with the remaining beaten egg, and bake in the oven for 25 minutes until golden. Serve with simple mashed swede and lovely buttered peas and you’ll have happy guests.