Minced beef Wellington

Ingredients

• 1 kg ground beef minced
• 100 g catsup 
• 4  eggs 
• 3  onion finely chopped
• 3  garlic clove finely chopped
• 1 small handful sage chopped
• 1 handful parsley chopped
• 25 g butter 
• 200 g mushrooms finely chopped
• 500 g puff pastry 

Equipment

• bowl
• frying pan
• oven
• blender
• baking pan

Directions

1. Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a table-top mixer for 5 mins or squeeze and squelch with your hands in a bowl.
2. Mix in the onions, half the garlic and herbs.
3. Heat oven to 200C/180C fan/gas
4. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins then remove and leave to cool.
5. Heat the butter in a frying pan over a high heat, add the mushrooms and cook for 3 mins.
6. Add remaining garlic and cook for a further 2 mins, pouring off the excess water from the mushrooms.
7. Roll pastry into a rectangle large enough to wrap up the beef. Beat remaining egg with a little water and brush over pastry.
8. Spread the mushroom mix into a meatloaf-size strip along the middle of the pastry. Sit the meat on top then cut pastry either side into strips from the meat outwards. Criss-cross these over the meat to enclose and tuck under ends.
9. Brush with more egg, then place on a tray and cook for 40 mins, covering after 30 mins if going too brown.