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How to make Mince Wellington

Yield = 4
Prep time: 0:30
Cook time: 1:25
Total time: 1:55

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, coarsely grated
  • 3 garlic cloves, crushed
  • 30g butter
  • 250g cup mushrooms, very finely chopped
  • 2 teaspoons chopped fresh thyme leaves
  • 1 slice white bread
  • 2 tablespoons milk
  • 500g beef mince
  • 2 tablespoons MasterFoods® Tomato Sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves
  • 2 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten

Mashed potato

  • 1kg cream delight potatoes, peeled, chopped
  • 1/2 cup milk, extra
  • 20g butter, extra
  • 500g steamed vegetables
  • Gravy, to serve

Method

  • Step 1 Heat oil in a large frying pan over medium heat. Add onion and carrot. Cook, stirring, for 5 minutes or until softened. Add 1/2 the garlic. Cook for 1 minute. Remove from heat. Transfer to a heatproof bowl. Set aside to cool completely.
  • Step 2 Melt butter in pan over medium-high heat. Add mushroom. Cook, stirring, for 8 minutes or until softened and liquid has evaporated. Stir in thyme and remaining garlic. Cook, stirring, for 1 minute or until fragrant. Remove from heat. Set aside to cool completely.
  • Step 3 Preheat oven to 190°C/170°C fan-forced. Line a large baking tray with foil. Place a wire rack on tray. Top with a 9cm x 20cm piece of baking paper. Place bread on a small plate. Drizzle with milk. Stand for 1 minute. Squeeze out excess milk. Tear bread into small pieces. Add to onion mixture with mince, tomato and Worcestershire sauce, and parsley. Season with salt and pepper. Mix well. Shape mince mixture into a 9cm x 20cm log.
  • Step 4 Place 1 sheet of pastry on a flat surface. Cut remaining pastry sheet in half. Place 1 pastry half on each side of pastry sheet, overlapping slightly to form a horizontal rectangle. Press lightly to secure. Leaving a 3cm border on all sides, spread 3/4 of the pantry essentials mince mushroom mixture over pastry. Place mince log on centre of mushroom mixture and spread with remaining mushroom mixture. Fold long sides of pastry over mince to cover. Fold in short sides to enclose, trimming any excess pastry. Reserve trimmings. Press seams of pastry to secure. Carefully turn over Wellington and place on prepared rack. Brush with egg. Cut reserved pastry trimmings into leaves. Arrange on pastry. Brush with egg. Season with salt and pepper.
  • Step 5 Bake for 1 hour 10 minutes or until pastry is golden and puffed. Stand for 10 minutes.
  • Step 6 Meanwhile, place potato in a saucepan. Cover with water. Bring to the boil over high heat. Cook for 15 minutes or until tender. Drain. Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Remove from heat. Roughly mash with a potato masher. Add extra milk and butter. Mash until smooth. Season with salt and white pepper. Cover to keep warm.
  • Step 7 Thickly slice Wellington and serve with mashed potato, vegetables and gravy.