Recipe 14: Mock ‘you’ll be mine by midnight’ Beef Wellingtons

By admin
16 September 2011

PASTRY

625 ml (2½ c) cake flour

5 ml (1 t) salt

250 g STORK BAKE, diced

250 ml (1 c) sour cream

FILLING

15 ml (1 T) olive oil

½ onion, grated

250 g mushrooms, finely sliced

salt and ground black pepper

45 ml (3 T) fresh thyme leaves

200 g pork sausages

200 g beef mince

125 g bacon, finely chopped

PASTRY 

Mix the flour and salt in a bowl. Add the Stork Bake and rub it into the flour mixture with your fingertips until crumbly. Cut in the sour cream with a knife to form a pastry. Gather the pastry into a ball, wrap it in clingfilm and chill for 30 minutes.

FILLING

Heat the oil and fry the onion until soft. Add the mushrooms and fry until cooked and all the moisture has evaporated. Season with salt, pepper and the thyme. Chill. Remove the meat from the sausage casings and mix with the mince and bacon. Lightly knead until well mixed.

On a floured surface roll out the pastry to a thickness of about 3 mm. Cut out 8 cm heart shapes with a cookie cutter. Spread a spoonful of the mushroom mixture in the middle of half the pastry hearts. Pinch off 30 ml (2 T) pieces of the mince mixture and press into heart shapes.

Put in the middle of each mushroom-topped pastry heart. Cover with the remaining pastry hearts and press the edges to seal. Arrange on a greased baking sheet and chill for at least 20 minutes.

Preheat the oven to 200 °C and bake for 20 minutes. Reduce the temperature to 160 °C and bake for another 15 minutes or until done.

Serve with mustard.

Makes 8-10.

Missed your copy of the journal?

SMS the word JOURNAL with your name and address to 39354. Each SMS costs R15 and includes the journal and postage.

Find Love!

Men
Women