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Mini wellingtons with mustard creme fraiche

Name: Mini wellingtons with mustard creme fraiche
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 600g lean beef mince; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 2 tablespoons tomato paste; 2 tablespoons finely chopped flat-leaf parsley; 1 tablespoon finely chopped rosemary leaves; 1/2 cup (35g) fresh breadcrumbs, plus extra to sprinkle; 2 teaspoons Worcestershire sauce; 1 tablespoon chopped dried porcini mushrooms (see note); 2 eggs, lightly beaten; 1/3 cup (95g) wholegrain mustard; 3 sheets frozen puff pastry, thawed; 8 thin slices prosciutto; 200g creme fraiche or sour cream; Pan-fried baby spinach, to serve

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Mini wellingtons with mustard creme fraiche

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by Jessica Brook

Oct 03, 2015

For a midweek meal with wow-factor, look no further than our reliably tasty mini beef wellingtons.

600g lean beef mince
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped rosemary leaves
1/2 cup (35g) fresh breadcrumbs, plus extra to sprinkle
2 teaspoons Worcestershire sauce
1 tablespoon chopped dried porcini mushrooms (see note)
2 eggs, lightly beaten
1/3 cup (95g) wholegrain mustard
3 sheets frozen puff pastry, thawed
8 thin slices prosciutto
200g creme fraiche or sour cream
Pan-fried baby spinach, to serve

Method

1.

Preheat oven to 200°C. Line a large baking tray with baking paper.
2.

Combine beef, onion, garlic, tomato paste, herbs, crumbs, Worcestershire, mushrooms, half the egg and 2 tablespoons mustard in a bowl. Season and set aside.
3.

Cut 2 pastry sheets in half. Top each half with 2 slices prosciutto, then sprinkle with extra breadcrumbs. Divide beef into 4 portions, roll into thick logs and place onto pastry sheets. Fold over to seal, then place, seam-side down, on the baking tray.
4.

Slice remaining pastry sheet into 1cm-wide strips and use to decorate Wellingtons in a lattice pattern. Brush with remaining egg and bake for 20-30 minutes until pastry is golden. Rest for 5 minutes.
5.

Combine remaining mustard with creme fraiche and season. Serve the Wellingtons with mustard creme fraiche and spinach.