Wellington with tomato and olives

Name: wellington with tomato and olives
Cook time: 85 min
Total time: 115 min
Yield: 6
Ingredients: 4 el olive oil; 1 Red onion in pieces; 250 g winter carrot in pieces; 1 tray portobello (mushrooms, 2 pieces), in pieces; 1 Red pepper in pieces; 1 tray thyme (15 g), only the needles; 1 tl dried Italian herbs; 75 g garden peas extra fine (pack 450 g, freezer); 500 g minced beef low fat; 10 leaves basil in strips; 1 egg beaten; 150 g Spanish olives with garlic; 1 little pot semi sundried tomatoes (295 g), drained; 50 g Parmesan cheese grated; flour to pollinate; 2 packages puff pastry a 275 g, cooler

A tasty recipe. The main course contains the following ingredients: meat, olive oil, red onion (in pieces), winter carrots (in pieces), portobello ((mushrooms, 2 pieces), in pieces), red pepper (in pieces), thyme ((15 g) , only the needles), dried Italian herbs, garden peas (extra fine (pack 450 g, frozen)), ground beef (lean), basil (in strips), egg (beaten), Spanish olives with garlic, semi-sundried tomatoes (( 295 g), drained), Parmesan cheese (grated), flour (to pollinate), puff pastry (a 275 g and chilled).

Ingredients

Directions

Preheat the oven to 180 ° C. Heat the oil in a frying pan and fry the vegetable pieces, thyme and Italian herbs for 8 minutes. Add the frozen garden peas and heat for another 1 min. Allow to cool in a bowl. Add the ground beef, basil, half of the egg, the olives, tomatoes, almost all Parmesan cheese and salt and pepper. Knead together.
Dust the work surface with flour. Place the slices of dough next to each other, and press the edges well. Place the minced meat mixture in the form of a long sausage. Brush the edges of the dough where no minced meat is on with some egg. Roll the minced meat completely into the dough. Squeeze the ends. Place the Wellington on a floured baking tray. Divide the rest of the egg and the rest of the cheese over it. Bake in the oven in 1 hour until golden brown. Tasty with tomato risotto and green salad.