Mini beef Wellingtons

Mini Beef Wellingtons

Serves 4

  • olive oil

  • 1 red onion, peeled and finely chopped

  • 1 carrot, peeled and finely chopped

  • 2 cloves garlic, peeled and finely sliced

  • 1 stick celery, trimmed and finely chopped

  • 1 pinch cumin

  • 1 pinch chilli powder

  • 500 g quality lean beef mince

  • 200 g tinned kidney beans, drained

  • 1 tablespoon tomato puree

  • sea salt

  • freshly ground black pepper

  • 2 large free-range eggs, beaten in separate bowls

  • 2 teaspoons plain flour

  • 500 g puff pastry

  • 1 handful Cheddar cheese, grated

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.

Nutritional Information

Mini beef Wellingtons

With a twist of chilli and cumin

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The classic beef Wellington cooked individually, so everyone gets their fair share of pastry!
Serves 4
1h (plus cooling time)
Not too tricky
Print this recipe
Method

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.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 1026
    51%
  • Carbs 59.0g
    23%
  • Sugar 7.6g 8%
  • Fat 66.3g 95%
  • Saturates 24.6g 123%
  • Protein 44.7g 99%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • olive oil

  • 1 red onion, peeled and finely chopped

  • 1 carrot, peeled and finely chopped

  • 2 cloves garlic, peeled and finely sliced

  • 1 stick celery, trimmed and finely chopped

  • 1 pinch cumin

  • 1 pinch chilli powder

  • 500 g quality lean beef mince

  • 200 g tinned kidney beans, drained

  • 1 tablespoon tomato puree

  • sea salt

  • freshly ground black pepper

  • 2 large free-range eggs, beaten in separate bowls

  • 2 teaspoons plain flour

  • 500 g puff pastry

  • 1 handful Cheddar cheese, grated