Mini Beef Wellingtons With Pea Mash

Weve omitted the traditional pate and mushroom, and replaced them with horseradish cream and pea mash, Super Food Idea-style!

The ingredient of Mini Beef Wellingtons With Pea Mash

• 2 cream delight potatoes peeled chopped
• 3 cups frozen peas
• 1 4 cup fresh mint leaves finely chopped
• 2 tsp vegetable oil
• 4 x 200g pieces beef rump steak trimmed
• 2 tbsp horseradish cream
• 4 sheets frozen puff pastry thawed see notes
• 1 egg lightly beaten
• tomato to serve
• cucumber to serve
• mixed salad leaves to serve

The Instruction of mini beef wellingtons with pea mash

• preheat oven to 220c 200c fan forced line a baking tray with baking paper
• place potato in a medium saucepan cover with cold water bring to the boil over high heat boil for 15 minutes or until tender adding peas for the last 5 minutes of cooking time drain return to pan using a fork roughly mash stir in mint cool for 5 minutes
• meanwhile heat oil in a large frying pan over high heat season steaks with salt and pepper cook steaks for 30 seconds to 1 minute each side or until just browned transfer to a plate spread the top of each steak with horseradish cream
• place 1 pastry sheet on a flat surface spoon 1 4 of the pea mash onto the centre of pastry top with steak trim 2cm off pastry edges reserving trimmings fold pastry over to enclose steak pressing gently to seal place on prepared tray seam side down repeat with remaining pastry sheets mash and steak brush with egg decorate top of pastry parcels with reserved trimmings see note
• bake for 20 minutes or until pastry is golden and puffed serve with tomato cucumber and salad leaves

Nutritions of Mini Beef Wellingtons With Pea Mash

fatContent: 988 026 calories
saturatedFatContent: 41 2 grams fat
carbohydrateContent: 17 3 grams saturated fat
sugarContent: 86 2 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 60 6 grams protein
sodiumContent: 211 milligrams cholesterol

Share this post