Filter
Reset
Sort ByRelevance
Joanne Rainey Miller
Rollade wellington
Beef roulade with chestnut mushrooms and parma ham.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean the mushrooms with kitchen paper and puree the mushrooms in the food processor.
-
Heat the butter in a frying pan and fry the puree for 8 minutes. Season with salt and pepper.
-
Place the ham in a rectangle of 20 x 30 cm on cling film. Brush with the puree.
-
Remove the rubber bands from the roulade. Sprinkle the meat with salt and pepper. Heat the rest of the butter and fry the meat over a high heat in 4 min. Brown.
-
Brush with the mustard. Put on the ham with the puree. Roll the ham with the foil tight around the roast beef. Put in the refrigerator for 1 hour.
-
Preheat the oven to 180 ° C. Roll out the puff pastry. Remove the meat from the foil. Put on the dough and fold it around the meat.
-
Place the fold down on a baking sheet covered with parchment paper. Split the egg and beat the yolk. Brush the dough with egg yolk.
-
Bake for about 50 minutes in the oven. Leave to rest for 10 minutes. Cut into slices at the table.
Blogs that might be interesting
-
20 minMain dishfresh flat parsley, fresh chives, lemon, traditional olive oil, green asparagus, fresh white asparagus, medium sized egg, fresh tagliatelle, hot smoked salmon pieces,asparagus tagliatelle with warm smoked salmon and egg -
20 minMain dishpipe rigate, olive oil, celeriac, leeks, Tuscan carré, tapenade of black olives, oregano,winter vegetable pasta with Tuscan carré -
35 minMain dishpuff pastry, Red pepper, egg, ham strips, fresh cream cheese (fresh cream cheese), creamy spring onion soup, forest outing,spring onion soup with puff pastry packages -
15 minMain dishSpaghetti, fine frozen garden peas, garlic, onion, traditional olive oil, smoked chicken fillet strips, cheese sauce in pouch,spaghetti with smoked chicken-cheese sauce
Nutrition
380Calories
Sodium23% DV540mg
Fat31% DV20g
Protein70% DV35g
Carbs4% DV13g
Fiber4% DV1g
Loved it
more