Jamie Oliver's Wellington Meatloaf.
An affordable and tasty dish that can be prepared with minimal effort. The juicy meat filling, crispy top crust and soft, flavor-soaked bottom part of the dough make this dish very tasty. You can make one large roll or several portioned rolls. The recipe is from Jamie Oliver's book "Ministry of Food".
Composition:
- medium-sized onion - 1 piece .
- carrots - 1 pcs.
- celery stalk - 1 pc.
- potatoes - 1 pc.
- garlic - 2 cloves
- mushrooms or portabello mushrooms - 2 large pcs.
- fresh rosemary - 4 sprigs
- frozen peas - 1 large handful
- large egg - 1 piece .
- ground beef - 500 gr.
- ready puff pastry - 500 gr.
- olive oil
- flour for sprinkling
- salt, freshly ground pepper - to taste
Cooking:
Defrost the puff pastry. Peel the vegetables.
Dice the onion, carrots, celery and potatoes into 1 cm cubes.
Cut the onion, carrots, celery and potatoes into 1 cm cubes.
Chop the garlic. Cut off the tips of the stems from the mushrooms, and slice the mushrooms in the same way as the vegetables.
Pour 2 tbsp of olive oil into a large skillet, place over medium heat and pour in the chopped vegetables and mushrooms.
Trim the rosemary leaves, chop them finely and add them to the vegetables. Stir-fry for 8 minutes.
Stir in the peas and cook for a further 1 minute.
Transfer the vegetable mixture to a large bowl and allow it to cool completely.
Crack an egg into the bowl and beat it with a fork.
Place the minced meat in a bowl with the vegetables, add half of the beaten egg, season with salt and pepper and mix thoroughly.
Sprinkle the table with flour and roll out the puff pastry into a 45 by 65 cm rectangle. If necessary, dust the pastry with flour to prevent it from sticking to the rolling pin.
Place the dough with the long side facing you and place the filling along this edge, slightly away from the edge. Shape the filling into a long even sausage shape. Brush the edges of the pastry with some of the remaining egg.
Wrap the stuffing in the pastry so that it is completely covered and press the edges together tightly. Sprinkle a baking tray with flour or grease with butter and transfer the roll to it. Brush the top and sides of the roll with the remaining egg.
Bake the roll for 1 hour in a preheated oven heated to 180 degrees.
Transfer the finished roll to the table and cut into portions. Serve it with vegetables, mashed potatoes or fresh salad.
Enjoy!
