Recipes
Beef Wellington empanadas
The classic beef-in-pastry combo – reported to be one of Her Majesty’s fave dishes – goes bite-sized
The classic beef-in-pastry combo – reported to be one of Her Majesty’s fave dishes – goes bite-sized
(16 votes)
Cook: 1 Hour
Serves: 12
Price: 73p per serving
Nutritional Information
Each 96g serving contains
Energy
1029kj
246kcal
1029kj
246kcal
12%
Fat
16.3g
16.3g
Med
23%
23%
Saturates
7.2g
7.2g
Med
36%
36%
Sugars
1.1g
1.1g
Low
1%
1%
Salt
0.77g
0.77g
Med
13%
13%
of your reference intake.
Typical energy values per 100g:
1072kj/256kcal
Typical energy values per 100g:
1072kj/256kcal
Ingredients
75g button mushrooms, finely sliced
1 small onion, sliced
1tsp chopped thyme leaves
1tbsp olive oil
200g sirloin steak, cut into thin strips
150g Extra Special Brussels Pate
1 egg
2tbsp milk
1tsp turmeric or paprika
2 x 375g packs Chosen by you Ready Rolled Puff Pastry
Method
1
Cook the mushroom, onion and thyme in the oil in a nonstick pan for 5-6 mins until soft and any excess moisture has evaporated. Set aside to cool.
2
Mix the mushroom mixture with the steak, pa?te? and 1tbsp water. In a separate bowl, whisk the egg, milk and turmeric or paprika.
3
Preheat the oven to 200C/ 180C Fan/Gas 6.
4
Roll out the pastry to make it slightly thinner. Cut out 12 x 12cm pastry circles. Brush the edges with the egg mixture.
5
Add spoonfuls of the steak mixture on one side of each circle and fold the pastry over. Push the edges down with a fork to seal.
6
Transfer to a baking tray and brush with the egg mixture. Bake for 20-25 mins until golden.