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Meatball wellington
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Prep Time:
Cook Time:
60 minutes
Total Time:
60 minutes
Cheesy mozzarella adds a gooey twist to these customized pockets.
Ingredients:
  • 1 red onion, finely chopped
  • 375g pkt sliced mushrooms
  • 18.30 gm Worcestershire sauce
  • 800g pork and veal mince
  • 20.00 gm Tennessee Smokehouse BBQ Rub
  • 1 small carrot, peeled, coarsely grated
  • 1 small zucchini, coarsely grates
  • 100g mozzarella, cut into six
  • 6 sheets puff pastry, thawed slightly
  • 100g thinly sliced pancetta
  • 46.80 gm Dijon mustard
  • 1 egg, lightly whisked
  • Salad leaves, to serve
Instructions:
  • Preheat the oven to 210C/190C fan forced. Heat 1 tablespoon of oil in a frying pan over medium-high heat. Sauté the onion for 2-3 minutes until softened. Add the mushrooms and cook for 3-5 minutes until golden. Stir in the Worcestershire sauce, season with salt and pepper, and set aside.
  • Mix ground meat, spice blend, grated carrot, and shredded zucchini in a big bowl. Divide the mixture into 6 equal parts. Form each part into a ball, press cheese into the center, reshape into a ball, and gently flatten into a patty.
  • In a large frying pan over medium-high heat, heat the remaining 1 tablespoon of oil. Brown patties for 2-3 minutes on each side. Allow them to cool.
  • Trim 4cm off each pastry sheet. Divide the pancetta evenly among the pastry sheets. Spoon the mushroom mixture on top. Spread mustard on each patty, then place them mustard-side down on the mushrooms. Lightly brush the edges of the pastry with egg, then fold to seal.
  • Lay the prepared rolls on a baking sheet lined with parchment paper, seam side down. Brush them with beaten egg and make shallow cuts on top. Bake in the oven for 35-40 minutes until golden brown and fully cooked. Enjoy alongside a refreshing salad.

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