MINCED BEEF WELLINGTON

Minced beef wellington image

John Torode nostalgically shares his nana's recipe for a Sunday lunch with a money-saving twist

Provided by John Torode

Time 1h40m

Number Of Ingredients 10

Ingredients

1kg minced beef
100g tomato ketchup
4 eggs
3 onions, finely chopped
3 garlic cloves, finely chopped
small handful sage, chopped
handful parsley, chopped
25g butter
200g mushrooms, finely chopped
500g pack puff pastry

Steps:

Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a table-top mixer for 5 mins - or squeeze and squelch with your hands in a bowl. Mix in the onions, half the garlic and herbs.
Heat the oven to 200C/180C fan/gas 6. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins then remove and leave to cool.
Heat the butter in a frying pan over a high heat, add the mushrooms and cook for 3 mins. Add remaining garlic and cook for a further 2 mins, pouring off the excess water from the mushrooms.
Roll pastry into a rectangle large enough to wrap up the beef. Beat remaining egg with a little water and brush over pastry.
Spread the mushroom mix into a meatloaf-size strip along the middle of the pastry. Sit the meat on top then cut pastry either side into strips from the meat outwards. Criss-cross these over the meat to enclose and tuck under ends. Brush with more egg, then place on a tray and cook for 40 mins, covering after 30 mins if going too brown.

Nutrition Facts : Calories 640 calories, Fat 45 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium