Minced Meat Wellington
With Easter just around the corner, I'm getting in my Cooking-Champion Mood. Lots of baking is about to happen, plus egg dyeing, a birthday cake has to be prepared and a whole chicken - roasted. Today for dinner I decided to prepare an English classic - Wellington loaf. It looks great and it tastes even better! And is so easy to prepare! I decided to make it with minced meat (because this is what I had in the fridge) but it can be prepared with beef, veal, chicken, anything! Also, I used a store-brought puff pastry because is so much easier and it minimizes the time spend in the kitchen. Lovely jubly!
Ingredients:
- 500gr Minced Meat
- 500gr Puff Pastry
- 1 Potato (big)
- 2 Carrots
- 1 cup Peas
- 1 Onion
- 5-6 Mushrooms (medium size)
- 1 Egg (big one)
- 2 Garlic Cloves
- Olive Oil
- Rosemary, Cumin
- Salt and Pepper
How-To:
- Cut all the vegetables (except the peas) and the rosemary to small pieces and place in a pan with 2 tsp olive oil. Put on the stove and let cook until all of the veggies get slightly softer. That will take around 10-12 minutes. When they start to get soft, turn off the stove and let the mixture cool down completely.
- In a big bowl mix together the minced meat, the slightly cooked veggies, half of the egg (beaten) and the spices and mix together. Make sure that the mixture is even.
- On a clean surface sprinkle some flour and roll the pastry to a big rectangle. Place the mince on the long side of the dough and form a long, nice roll.
- Cover the edges with some of the beaten egg so they would stick together. Press down all of the open sides of the loaf so that they will be now closed.
- Place the Wellington in a floured baking tray and cover the pastry with the rest of the beaten egg.
- Bake in preheated over at 180C for 1 hour, until its nice and golden.
- Serve with mashed potatoes, steamed peas and broccoli or salad.
And this is it! Enjoy it with a glass of red wine or nice cold beer.
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| Nice & Golden! |
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| Yummy! English Classics! |
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