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1
Heat stock in frypan; saute finely diced onion 5 minutes.
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2
ADD garlic (I used jar), finely diced mushrooms (I used button) and celery; cook until celery is soft.
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3
PLACE mixture in bowl and place in fridge 20 minutes until cool; add pepper.
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4
COMBINE in bowl ground beef, parsley, egg and breadcrumbs.
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5
ROLL into 8 patties.
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6
NOTE: If patties look or feel dry at this point they will come out that way; should have a combined texture.
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7
NOTE: Can use less garlic.
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8
NOTE: Pampas has just come out with low fat pastry 33 percent less fat which is what I used.
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9
NOTE: DO NOT COOK ground beef and TRUST that it will cook properly in the pastry :).
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10
CUT 2 sheets of puff pastry into 4 pieces.
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11
PLACE pattie in middle of pastry, add the mushroom mixture on to of the beef and fold like and envelope; making sure you pinch close all seams;.
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12
HELPFUL HINT --- Do not feel you have to be gentle with the pastry and you do not want to touch it for too long so that the heat of your hands melts it.
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13
Spray each wellington with oil and.
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14
place wellingtons on tray with baking paper.
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15
BAKE in oven for 35-40 minutes 200C/400u00b0F.
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16
NOTE: Pastry will be lightly golden brown and ground beef will be cooked.
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17
ENJOY!
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18
NOTE: I also put decorative puff pastry hearts at the top of the wellington but when asked hubby if he noticed -- well -- mmmmm -- but I knew it was romantic :).
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19
He did say they were TERRIFIC! :).
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20
SERVED with rocket, feta and tomato.
