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Steak wellington

50g mushrooms,chopped
1 tsp oil
1 tsp butter
300g beef fillet steak
50g brussels pate with garlic
250g ready to roll puff pastry
flour for rolling out
1 med egg,beaten
new potatoes with chopped parsley,and veg to serve

Preheat oven to 220c/200cfan/gas 7.Heat butter and oil in a pan.Add mushrooms,fry over a med heat,stirring occasionally,until they have shrunk and juices run out.Continue to cook until juices have evaporated.Tip into a bowl to cool.Cut steaks into 2 even-sized pieces.Heat the pan,add the steak and cook for a few seconds on each side to brown the outside-meat should be still raw.Put on a plate to cool.Mix the pate with the cold mushrooms.Spread on top of the steaks.Cut the pastry in half and roll out to the thickness of a £1 coin.Place a piece of steak,pate-side down,in the centre of each half.Dampen the edges of the pastry,then fold over to enclose the steak in neat parcels.Place the parcels on a baking sheet with the folds underneath.Brush with the beaten egg,then bake for 18-20 min until golden.Serve with the potatoes and veg.


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2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.


4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.