Jackfruit Stuffed Portobello Wellingtons
These are full of flavour for your festive veggie and vegan diners.
Did you know?
It is generally agreed that the dish was created in celebration of the first Duke of Wellington, Arthur Wellesley, and his victory at the Battle of Waterloo on June 18 1815.
Mini Beef Wellingtons
Food
Main Courses
These little treats are perfect for Christmas party menus and tick the premium and British boxes too!
10 Servings
Ingredients
300g British sirloin steak in one piece, fat trimmed
15g mixed dried mushrooms
30g banana shallots
150g chestnut mushrooms
5g thyme
60ml white wine
20g Knorr Professional Garlic Purée
50ml sunflower oil
60g egg yolk
400g puff pastry
50g Parma ham
Method
- Preheat the oven to 200C.
- Take the sirloin and cut into 20cm canons, wrap tightly in cling film and twist the ends to form an even sausage shape. Refrigerate for at least 3 hours.
- Place the dried mushrooms in a bowl and cover with boiling water, and leave to hydrate. When cool, drain and squeeze out excess liquid and finely chop.
- Finely chop the shallots and chestnut mushrooms.
- For the duxelle: heat the oil in a pan and add the Knorr Professional Garlic Purée and shallots then cook until soft. Add all the mushrooms and cook gently for 5 mins. Add the thyme and the white wine. Cook until the mixture is a paste, remove and allow to cool.
- For the Wellington: unwrap the beef, heat the oil and brown all over. Then remove from the pan, and allow to cool.
- Lay 4 slices of Parma ham on cling film, slightly overlapping, and spread the duxelle mixture thinly on top. Place the beef canon along the long edge and roll up.
- Roll out the pastry to 20cm x 20cm and place the wrapped canon on the long edge of the pastry and roll up, sealing the edge with egg wash. Place on a baking tray so that the seal is on the bottom. Egg wash and refrigerate for 30 min.
- Place in the oven and bake until golden brown, remove and allow to cool before serving and slicing.
