Minced Beef Wellington

Really tasty dinner which doesn’t require too much effort but does have a longish oven time. Cooks enough to last you for lunches throughout the week, too. Serve with steamed veggies and mash potato, veggie couscous or just on its own.

You will need:

  • 400g beef mince
  • 2x carrots
  • 1x potato
  • 2x handful frozen peas
  • Paprika
  • Oil
  • Salt & pepper
  • Tomato paste
  • Oxo cube
  • Large bowl
  • Peeler, knife & chopping board
  • Frying pan
  • Baking tray with baking paper
  • 3 flaky puff pastry sheets (frozen)

Method:

  • Fill sink with warm soapy water
  • Add oil, salt and pepper to your frying pan
  • Preheat oven to 180 degrees fan bake
  • Peel and dice your carrots and potato
  • Add to frying pan and toss in oil
  • Heat frying pan and add paprika, salt & pepper
  • As they start to soften, add tbsp tomato paste and crumble in an oxo cube
  • Stir around until soft.
  • Add veggies to large bowl with some of oil, keep rest in pan.
  • Take pastry sheets out of freezer and lay out flat
  • Add frozen peas to large bowl
  • Add beef mince to large bowl and mix all together, until it is evenly proportioned
  • Take approx. a third and spread into a sausage shape along one pastry sheet.
  • Repeat for the remaining two
  • Roll along the side like a newspaper and then fold in the ends
  • Use remaining seasoned oil from pan to seal the ends and give a nice finish to the rolls.
  • Place in oven for 35-40 minutes – until golden brown.
  • Slice up and serve
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