I heard Tim Anderson describe a variation on beef Wellington on The Kitchen Cabinet and thought I'd give it a go.
400 g mince (I used beef, but chicken or pork would work too)
250 g mushrooms, finely chopped
An onion, finely chopped
2 tbsp spicy tomato ketchup
4 rashers of bacon
4 slices of cheese (I used raclette with flecks of truffle)
Salt and pepper
Butter and oil
Puff pastry (I made my own, but a pack of ready made will be fine)
1 egg, beaten
- Make the pastry and chill for an hour.
- Fry the onions in a mixture of butter and oil until lightly golden, season with salt and pepper, then add the mushrooms and cook for a couple more minutes. Set aside to cool.
- Mix the mince, mushrooms, onion and ketchup, and form into 4 patties.
- Roll out the pastry and cut eight 20 cm circles (I use a soup plate as a template) then return the pastry to the fridge for 30 minutes.
- Heat the oven to 220C and line oven trays with silicone mat.
- Lay out 4 pastry circles on the oven trays, top each with a pattie, a rasher of bacon folded to fit and a slice of cheese.
- Brush the edges of the loaded pastry circles with egg wash then top with the remaining pastry circles.
- Pinch the edges of the pastry to seal them.
- Cut a vent in the top, and brush the tops with egg.
- Bake for 30 minutes.
- Serves 4, with a side salad.