Wellington, light, with minced meat-beef
This variety is the easier and quicker way of Wellington as Jamie makes. I will make the other variety, if I have time and mood (certainly it won’t be a problem) where I prepare the whole beef loin and roll into puff-paste. But now, let’s start with the easier one.
Ingredients:
- 500 g minced meat – beef
- 500 g puff-paste
- 1 pc onion
- 1 pc carrot
- 1 pc stick of celery
- 1 pc potato
- 2-3 cloves of garlic
- 100 g mushroom
- a handful of peas
- 1 pc egg
- salt, pepper
- olive oil
- 3-4 spear rosemary
Peel the vegetables, then cut into equally small cubes. Heat two tablespoon olive oil in a pan, wherein sear the onion with the mashed garlic, add the mushroom, carrot, celery. Meanwhile remove the rosemary leaves from the strig and chop it up. Add all the other vegetables and rosemary, except the peas and fry further 10 minutes. Be careful not to burn it. Finally put in the peas too. Cook 2-3 minutes more. Remove the pan to let the vegetables cool. Whisk eggs, but keep the third of it.
Bring together the fried vegetables and the meat, add the whisked egg then season with salt and pepper. Combine it well. Put the meat mixture to the pinned out puff-paste, equally on the longer side. Smear the edge of the paste with the rest of the egg. Roll up the paste, close the ends. Bake in preheated oven, 180°C, for an hour until it becomes golden. Serve with potato puree.
Inspiration: Jamie Cooking school book
