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Mini wellingtons with mustard creme fraiche
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Impress with mini beef wellingtons for a quick and delicious midweek meal.
Ingredients:
  • 600g lean beef mince
  • 2 garlic cloves, finely chopped
  • 40.00 ml finely chopped flat-leaf parsley
  • 20.00 ml finely chopped rosemary leaves
  • 35g breadcrumbs
  • 12.20 gm Worcestershire sauce
  • 20.00 ml chopped dried porcini mushrooms (see note)
  • 2 eggs, lightly beaten
  • 95g mustard
  • 3 sheets frozen puff pastry, thawed
  • 8 thin slices prosciutto
  • 200g creme fraiche or sour cream
  • Pan-fried baby spinach, to serve
Instructions:
  • Preheat your oven to 200°C and prepare a large baking tray by lining it with baking paper.
  • In a bowl, mix together beef, onion, garlic, tomato paste, herbs, breadcrumbs, Worcestershire sauce, mushrooms, half of the beaten egg, and 2 tablespoons of mustard. Season with salt and pepper to taste, then set aside.
  • 1. Cut the pastry sheets in half. Top each half with 2 slices of prosciutto and a sprinkle of extra breadcrumbs. Divide the beef into 4 portions, shape into thick logs, and place them on the pastry sheets. Fold over to seal and place seam-side down on the baking tray.
  • Cut the remaining pastry sheet into 1cm-wide strips and create a lattice pattern on top of the Wellingtons. Brush with the remaining egg, then bake for 20-30 minutes until the pastry is beautifully golden. Allow the Wellingtons to rest for 5 minutes before serving.
  • Mix the leftover mustard with creme fraiche, season, and serve with the Wellingtons and spinach.

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