"The Wonder of
Wales"

WELSH BEEF
WELLINGTON

1 Preheat the oven to 200C, 180C fan oven / Gas 6. Cut the Welsh beef into four pieces each measuring about 15cm x 7cm / 6in x 3in. Heat the oil in a frying pan and brown the Welsh beef on all sides. Remove from the pan and set aside.

2 Roll out the pastry and cut out four rectangles, each measuring 16cm x 15cm / 6 1/4in x 6in. Spread each with the paté to within 1cm / 1/2in of the edge and sprinkle with the parsley. Sit a piece of Welsh beef on top and brush the edges of the pastry with beaten egg.

3 Fold in the shortest edges of the pastry, then fold the longer edges over and seal to form a parcel. Turn them over and transfer to a baking sheet. Brush with beaten egg and bake for 20 minutes or until golden. Serve with green beans.

Welsh Beef Wellington Welsh Beef

Preparation: 40 minutes
Cooking: 20&45;30 minutes Serves: 4

450g/1lb boned Welsh sirloin
1 tbsp olive oil
500g pkt puff pastry
115g / 4oz chicken liver paté
2 tbsp fresh parsley, chopped
1 egg beaten

Food Photography: Iain Bagwell     Recipes: Jennifer White     © Welsh Lamb & Beef Promotions Ltd.

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