Wednesday, 5 September 2012

Minced Beef Wellington

After watching this being made on Hell's Kitchen and some other blogs, I decided to do my own spin on the Beef Wellington.
I used filo pastry instead of puff pastry, and in my opinion this makes the meal much lighter. A quick tip, keep the pastry in the fridge till the last minute, otherwise it starts breaking when it reaches room temperature.


- 500g minced beef
- 1 onion, diced
- 1 garlic clove, finely minced
- 2 medium-sized potatos, peeled and diced
- 6 sheets of filo (phyllo) pastry, defrosted and kept in the fridge
- 2tbs fresh marjoram (any herbs would work)
- 2tbs olive oil
- 2tbs melted butter
- salt and pepper to taste


- In a skillet, pour the olive oil and throw in the onion, garlic, and potatoes and sauté until soft. Add the marjoram, salt and pepper and let it cool completely.
- When the mixture is cool add the minced beef and mix it with clean hands.
- Preheat your oven to 175 C degrees.
- Take a filo sheet, and brush the edges with melted butter. Place another sheet on top, and repeat the process until you have all 6 sheets one on top of another*.
- Put the meat mixture on the side of the filo stack and roll it like a burrito. Pinch the edges together, and brush the top and sides with the remaining of the melted butter.
- With a sharp knife cut a few slits on the top of the pastry so the heat can circulate.
- Place on a baking sheet, bake for 25-30min or until golden brown.
- Serve with salad and enjoy!

* As you see on the photo, I made two Beef Wellington rolls. Instead of using all 6 filo sheets for one, I used 3 sheets for each roll and it turned out nicely. But of course you can make one using all 6 sheets.