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Wellington of ground beef
Culinary dish with onion, carrot, celery, portobello, potato, rosemary, garlic, garden peas, minced beef, egg and puff pastry.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the onion, carrot and celery into pieces.
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Cut the portobello's into pieces. Cut the potato into cubes of 1 x 1 cm.
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Put all vegetables (except the garden peas and garlic) and the potato with the oil in a large frying pan over medium high heat.
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Press the garlic. Pick the rosemary leaves from the twigs, cut them fine and put them in the pan together with the garlic.
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Stir fry the vegetables for about 8 minutes or until they are soft and lightly colored. Sprinkle the frozen garden peas and leave on the fire for 1 more minute.
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Put the vegetable mixture in a large bowl and let it cool completely.
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Beat the egg. Put the mince with a good pinch of salt and pepper and half of the egg with the vegetable mixture.
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Knead and rub everything with clean hands.
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Dust a clean work surface and the rolling pin with a little flour and roll out the puff pastry until it has the size and shape of a small tea towel.
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While you are busy, add some extra flour. Turn the dough with the long side towards you and put the minced meat mixture on the edge in front of you.
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Form it into an even, long sausage. Brush the edges of the dough that is not chopped with a bit of the egg.
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Roll the mince into the dough, so that it is fully packed. Squeeze the ends shut - it looks like a huge toffee.
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Dust a baking tray with flour and put your Wellington on it. Brush it with the rest of the egg. Bake it for about 60 minutes in the oven until it is golden brown.
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Cut into portions at the table.
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Nutrition
645Calories
Sodium16% DV390mg
Fat66% DV43g
Protein46% DV23g
Carbs13% DV39g
Fiber16% DV4g
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