Named after the first Duke of Wellington, these meaty puff pastry parcels are made in individual portions- elegant for a dinner partyIngredients
350g lean beef fillet
Salt and freshly ground black pepper
Plain flour, to dust
225g puff pastry, thawed if frozen
125g coarse pork pate
50g mushroom pate
1 medium egg, beaten
English mustard and a selection of vegetables, to serve
Preparation
Step1
Preheat the oven to 220c/Gas 7. Cut the beef fillet into four steaks. Season well on both sides
Step2
Dust a worktop with the flour and roll the pastry out to form a 30cm square. Cut into four equal squares. Put a portion of the coarse pork pate in the center of each pastry square, top with the steaks, pushing down to flatten the pate, then spread a portion of the mushroom pate over the top of each one.
Step3
Brush the edges of the pastry with the egg. Fold up the side like an envelope and press on top to seal. Put seam-side down, on a baking parchment. Score lightly and brush all over with egg. Bake for 20 minutes until risen and golden or cooked through to your liking, 20 minutes for rare to medium beef, 30 minutes for well done.
Step4
Serve with English mustard and a selection of vegetables.
Serves 4
Preparation time 15 minutes
Cooking time 30 minutes
Fat per serving 35g
Calories per serving 480
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