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  • Mini Mushroom Wellingtons
 
Tuesday, 06 August 2019 / Published in Recipes

Mini Mushroom Wellingtons

Recipe by: IGA

Serves: 6

Prep: 30 mins

Cook: 30 mins

Ingredients

  • 250g lean beef mince
  • 100g mushrooms, sliced
  • 1 carrot, coarsely chopped
  • 1/4 cup breadcrumbs
  • 1/2 brown onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp tomato sauce
  • 1 tbsp olive oil
  • 1 tbsp chopped parsley
  • 2 eggs
  • 3 sheets of frozen puff pastry, thawed

Method

  1. Preheat oven to 200°C and line a large baking tray with baking paper.
  2. Heat oil in a large fry pan over medium heat. Add half the onion and the carrots and cook until softened.
  3. Add half the garlic and the mushrooms to the pan. Cook until mushrooms have browned. Remove from heat, drain off any juices and place mixture on a paper towel to drain further. This prevents the pastry from going soggy.
  4. Combine mince, remaining onion, remaining garlic, 1 egg, tomato sauce, breadcrumbs and parsley in a bowl.
  5. Cut 4 large circles out of one sheet of puff pastry. Cut 4 slightly larger circles out of the second piece of puff pastry. Place the 4 smaller circles on the baking tray. Use a small lid or round utensil such as an apple corer about the size of a 5c piece to cut a hole in the centre of each of the larger circles. This stops the pastry from going soggy.
  6. Divide half the mushroom mix between each circle, leaving a 1cm gap around the edge.
  7. Shape the meat mixture into 4 patties and place on top of the pastry. Top with remaining mushroom mix. Place the larger circles of pastry over each.
  8. Press down edges to seal. Mark the edges with a fork and score the top of each. Beat 1 egg in a bowl and brush over each wellington.
  9. Place in the oven and bake for 20 – 30 minutes or until pastry is golden.

Tagged under: Beef, Christmas, Dinner, Easy, Family Dinner, Mince, Winter
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