Published Thursday, 13 February 2014
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- 200g chicken liver pate
- 700g beef fillet
- 400g large sheet of puff pastry
- 1 egg, beaten
- Salt and freshly ground black pepper
For the mushroom duxelle mix:
- 200g mixed mushrooms
- 50g butter
- 1 onion, diced
- 3 garlic cloves, chopped
- 3 tablespoons freshly chopped sage
- 3 tablespoons freshly chopped thyme
For the pancakes:
- 200g plain flour
- 3 eggs
- 300 ml milk
- 25g butter, for frying
- Preheat the oven to 190°C/Gas mark 5. Make the mushroom duxelle mix. Put the mixed mushrooms in a food processor or blender and pulse to a rough dice.
- Heat the butter in a frying pan and fry the onion and garlic until softened but not coloured. Add the chopped mushrooms and cook, again without colouring, for five minutes. Season, then add the thyme and sage. Leave to cool.
- Next, make the pancakes. Mix the ingredients in a jug. Heat the butter in a small frying pan and pour two-thirds of it into a small bowl to keep aside for brushing the pan in between pancakes.
- Pour a small amount of the batter into the frying pan and swirl it around to cover the base of the pan. Cook for one to two minutes and then flip and cook for another minute. Remove the pancake from the pan to a plate and continue to cook five more pancakes.
- Layer the pancakes with greaseproof paper in between and leave to cool. Season and seal the beef fillet and set aside. Mix the cooled mushroom duxelle with the pate in a mixing bowl. Brush the large sheet of pastry with the egg wash. Layer the pancakes over the top of the pastry so that it is covered and then use a palate knife to spread the mushroom mixture on top.
- Place the beef fillet on top of the mushroom mixture and roll up the pastry, making sure that the beef is completely surrounded by the mushroom mix and the pancakes and well sealed. Leave to chill. Place the Wellington on a baking tray and brush the top with beaten egg. Bake in the oven for 30 minutes, or to your liking.
© UTV News