Wellington
by Editorial Staff
Wellington, or Wellington meat, is a classic English dish. The taste is not for everybody, but personally, I really like it.
Cook: 1 hour
Servings: 5-6
Ingredients
- Minced pork and beef – 900 Grams
- Ketchup – 100 Grams
- Chicken Egg – 4 Pieces
- Onions – 2 Pieces
- Fresh parsley (bunch) – 1 Piece
- Butter – 25 grams
- Frozen porcini mushrooms – 200 Grams
- Yeast puff pastry – 500 grams
- Edible salt – – To taste
- Ground pepper – – To taste
Directions
- It is advisable to put all the ingredients on the work surface right away, so as not to waste time on this later.
- First of all, mix the minced meat with three eggs, ketchup, as well as finely chopped onions, garlic and herbs. Salt, pepper, mix well.
- We take a baking dish about 30 x 10 cm in size. Put the minced meat in it and bake for about 20 minutes at 190 degrees. Then we take it out of the oven and cool it to room temperature.
- Meanwhile, while the minced meat is baked, fry the chopped mushrooms in a pan in oil. Fry for about 5 minutes, then remove from heat.
- Roll out the dough into a fairly thin layer. Put the mushroom filling in the center of the dough. In the center of the dough, leave the area for minced meat intact, and cut the rest of the area into strips about 1.5 cm wide.For clarity, see the photo.
- After that, put the baked minced meat on the mushrooms in the center of the dough.
- Now we cover our filling with cut strips of dough. I always cover it crosswise – for beauty.
- Lubricate the dough over the surface with a beaten egg. We put in the oven and bake for another 40 minutes at the same temperature.
- Sometimes the dough burns at the end of baking, so 15 minutes before the end of baking, our pie can be covered with a sheet of foil. Cool the prepared Wellington-style meat and serve with salad or a side dish.
Bon Appetit! 🙂
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