MINCED BEEF WELLINGTON
- 1 whole medium onion
- ¼ cup of corn
- 1 whole carrot
- 1 stalk celery
- 1 whole medium sized potato
- 4 sprigs fresh rosemary, leaves chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 700 g good quality minced beef
- 1 teaspoon each salt and pepper
- 1 large egg, lightly beaten
- 1 roll Puff Pastry
Preheat oven to 180°C. Peel then chop the onion, carrot and potato into 1 cm cubes. Also chop celery into 1 cm cubes. Place all vegetables and rosemary leaves into a frying pan with olive oil. Over medium heat, fry and stir for about 8 minutes or until vegetables soften and color. Add the garlic in the last minute. Put vegetables into large bowl and allow the mixture to cool completely. Add the minced beef and corn into the bowl with the vegetables.
Add salt and pepper and half the beaten egg. Scrunch and mix together.
Roll out the pastry to the size of a small tea towel.
Place the mince mix along one long side, in a sausage shape. Brush edges of the pastry with egg and roll pastry to cover the mince completely.
Squeeze ends together.
Put the roll onto a baking tray and brush with remaining egg.
Bake for an hour until golden. Slice and serve with gravy.
Photo: Drienie Hattingh
