© J Sainsbury plc 2020
Mini beef wellingtons
Get the party started with this delicious mini beef wellington recipe made with sirloin steak and mushroom pâté.
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Ready in 45 minutes
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Cooking time 25 minutes
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Prep time 20 minutes
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Makes 12
Ingredients
- 350 g sirloin steak, fat trimmed
- 1 tbsp olive oil
- 0.5 x 260g pack young spinach
- 1 whole nutmeg, to grate
- 375 g pack ready rolled puff pastry
- 0.5 x 115g pack Sainsbury's mushroom pâté
- 1 medium egg, lightly beaten
Method
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1
Rub the steak with the olive oil and season. Heat a large frying pan over high heat until searing hot. Cook the steak on each side for 1 minute, then set aside on a plate to rest and cool.
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2
Place the spinach in a large pan with 3 tbsp of water. Cover the pan and place over a medium-low heat, stirring occasionally for 2-3 minutes, until the spinach has wilted. Squeeze out any extra moisture, then tip into a small bowl, add a pinch of freshly grated nutmeg and some seasoning. Leave to cool.
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3
Preheat the oven to 200°C, 180°C fan, gas 6. Roll out the puff pastry on its paper and then roll it slightly thinner with a rolling pin. Cut in half vertically.
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4
Divide the mushroom pate in half, and spread down one half of each piece of pastry. Place the spinach on top of the mushroom pâté.
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5
Cut the steak into long strips, about 1cm wide, then lay on top of the spinach.
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6
Carefully fold the empty half of the pastry over the filling, and press down gently, using a little of the beaten egg to seal, making sure it’s quite tight around the filling. Transfer to a lined baking tray, and repeat with the other one.
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7
Brush the pastry with the beaten egg and cook in the oven for 20 minutes, until the pastry is puffed and golden.
