From Australian Junior Masterchef and created by 12 year old Pierre. Cut second sheet of pastry into 2cm strips, layer over encased lamb in a lattice pattern and brush with beaten egg. https://www.gourmettraveller.com.au/recipes/browse-all/beef-wellington-8756 25.00 . Step 5 Wrap pastry to encase, seal ends and brush with beaten egg. Pat the trimmed beef fillet with crushed black pepper. Lay the spinach on top of the mushroom pate. Duxelles: In a large saute pan, add the olive oil and heat over medium-high heat. From Australian Junior Masterchef and created by 12 year old Pierre. Layers of prosciutto, savory chive crepe, a mushroom mixture, and puff pastry literally seal the deal on what will become your go-to recipe to impress. 1 onion, finely chopped. Add to potato mixture and mix to combine. Roughly chop and set aside. Place a sheet of puff pastry on a piece of baking paper and place a piece of lamb in the centre of the pastry sheet and spread with 1 teaspoon Dijon mustard and then spoon half the muchroom duxelles over the lamb. In a separate frying pan, place pine nuts, thyme and remaining spinach and cook for 3-5 minutes. https://www.deliciousmagazine.co.uk/recipes/mushroom-duxelles 200g baby spinach leaves Meanwhile heat oil in a large deep frying pan over medium high heat and add potatoes, sweet potato, garlic and onion. Cool and chill. Beef wellington is a dinner party classic – perhaps because it’s a make-ahead marvel, or maybe because, once you’ve tasted the melt-in-the-mouth meat and crisp, buttery pastry, you’re hooked. And One More Note: Loin of Lamb Wellington is not complicated to make, but it does require allowing sufficient time for the loins and mushroom stuffing to cool before wrapping them in the puff pastry. Bake for 15-20 minutes or until golden. 45 %, mixed mushrooms (small button thinly sliced), (small orange kumara peeled finely chopped). This wellington is the perfect option for any vegans around the table as an alternative to a traditional beef wellington. https://www.greatbritishchefs.com/recipes/venison-wellington-recipe Duck en croute/wellington, cauliflower cheese and spiced red wine sauce. Place some duxelle on the spinach, then backstrap. Add the garlic, rosemary and butter and stir until butter is melted. Serves 3. Christmas Recipes For This Year’s Festivities, Neighbours Set To Air All Summer Long On 10 Peach and 10 play, Andy Lee Is Bringing ‘The Cube Australia’ To 10 In 2021, Christmas With The Australian Women's Weekly, Easter With The Australian Women's Weekly, HelloFresh Presents Dish The Delish With Sophie Monk, My Name Is Captain Thunderbolt (Sometimes), Stuff Everyone Should Know About Australia, 10, 10 Peach, 10 Shake & 10 Bold TV Shows. https://www.jamieoliver.com/recipes/beef-recipes/beef-wellington-for-two https://www.bbcgoodfood.com/recipes/melty-mushroom-wellingtons https://realfood.tesco.com/recipes/mushroom-and-camembert-wellingtons.html 34.00 . Duck breast, smoked wild mushroom duxelle, procisutto, spinach … Cut remaining sheet of pastry into 2cm strips and place over wellington in a lattice patter, pressing edges to seal, lightly brush with egg and place on an oven tray, then bake for 20 minutes or until golden. This recipe produces more than you need for two Wellingtons, so you can save the remainder for future use. Duck wellington/ en croute. Constructing the wellington: Lay 3 long layers of cling film on a table and lay two crepes on top, cut into squares to fit around the lamb. Sonoma Lamb With Spring Peaorel Mushroom Duxelles Recipe Pastry Wrapped Seitan Roulades With Spinach Mushroom Duxelles Slow Cooker Squash Gratin Recipe … Spread the Dijon mustard evenly over browned beef. Use the remaining mushroom to cover the lamb and finish by covering the lamb with some spinach. Fold pastry over lamb and roll up like a parcel, turning seam side down and trim ends and seal with a fork and then lightly brush with egg and repeat to make another wellington. Place the lamb steaks onto the remaining pastry in a rectangular shape, lightly season with salt and pepper, smear with the mushroom pate, then place the spinach along with the shallot and mushroom mix. 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