Minced Meat Wellington
This is my inexpensive version of Beef Wellington. Serve with steamed mixed vegetables and mushroom sauce for a bit of gravy.

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!

Ingredients:
1 large onion
1 large carrot
1 celery stick
1 medium potato
4 cloves garlic
5 mushrooms
4 rosemary or thyme sprigs leaves only
2 tbsp olive oil
500g fat free beef mince
salt and pepper to taste
1 egg, beaten

500g puff pastry
flour for rolling
extra egg, beaten (for egg wash)

Method:
Pre-heat your oven to 190°C and take the pastry out of the fridge to soften a bit.

Peel onion, carrot and potato. Dice all the vegetables into similar size pieces. Put a frying pan on medium heat with olive oil, chop up the rosemary and mince the garlic and add them to the pan.

Gently sauté everything, stirring occasionally until your vegetables are tender and onions are translucent. It will take about 5-8 minutes. Then transfer your mixture into a bowl and cool completely.

Once it’s cooled enough to touch add the minced meat. Mix everything together adding salt, pepper and beaten egg,

Dust a clean work surface with a handful of flour and roll out the pastry to a 1cm thickness. Shape the mince mixture into a log and place it on the rolled out pastry sheet, brush the edges with the beaten egg. Roll it up tucking the ends inside like a giant burrito, brush with the egg all over and place it on a baking sheet seam down. I used the left over pastry, cut with a lattice cutting roller, for an extra layer of pastry and pretty effect. Bake Beef Wellington in the pre-heated oven for 45 min to an hour depending on your oven until golden.

Mushroom Sauce
Ingredients:
2 tbsp butter
1 tbsp olive oil
1/2 medium onion, finely chopped
2 cups mushrooms, sliced
1 clove garlic, minced
1 cup fresh cream
salt and pepper to taste
1 tsp parsley, chopped

Method:
In a small pot melt the butter and add sliced mushrooms with a pinch of salt, brown over medium heat to get some colour on them. (If mushrooms release too much liquid and are steaming instead of browning, turn up the heat.)

Once mushrooms are browned turned the heat to low, add the olive oil and finely chopped onions, Cook the onions for 10 minutes until they are translucent, stir once in a while to prevent burning. Then add minced garlic and stir fry for 30 seconds.

Pour in the cream, salt, pepper and chopped parsley, stir and let it simmer for a few minutes. Taste and adjust seasoning if needed.

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