Cheat's beef Wellington recipe

INGREDIENTS

375g ready-rolled puff pastry
170g Brussels pâté

2–3 tablespoons horseradish sauce

1 medium free-range egg, beaten

Method

1. Preheat the oven to 170°C/gas mark 3. Cut the pastry sheet into 16 even squares and do the same with the pâté. Place a square of pâté onto each square of pastry and press down slightly with the back of a spoon. Top each square of pâté with a small dollop of the horseradish sauce.
2. Brush the edges of the pastry with a little beaten egg, then fold each pastry square in half and press the edges together to seal the pastry. Place the mini Wellingtons on a lightly-greased baking tray and brush the tops with a little more beaten egg.
3. Bake in the oven for 10–15 minutes, or until the pastry is golden brown.
   Recipe from How to Cook in High Heels by Sasha Parker and Korin Nolan. Published by Absolute Press

 

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