Can You Use Phyllo Dough for Beef Wellington
Individual filo Wellingtons filled with either beef or venison, wrapped in parma ham and pate so encased in crisp buttery layers of filo pastry. These are a not bad dinner political party recipe!
A few years agone I made beef wellington for the first time and loved it. It'due south the perfect meal for a special day as it looks besides as tastes smashing and who doesn't desire to print their guests?
Can you brand Wellingtons with filo dough?
This time I decided to brand individual wellingtons and to make them a little lighter I used filo pastry rather than shortcrust or puff. If you lot're looking for an culling to turkey for Christmas dinner then these individual filo wellingtons would be simply the thing.
Wellingtons are commonly made with beef but equally Christmas is coming and information technology was a special twenty-four hour period, I went for venison, although I had to brand a beef one for my husband! That's the great thing nigh private Wellingtons. Not everyone has to accept the same filling!
What is inside these individual Wellingtons?
I'll let you choose whether y'all brand these with beef or venison! The beef and venison steaks are wrapped in crisp filo pastry, parma ham and a layer of chicken and mushroom pâté. They are piece of cake to put together but certainly don't lack anything in flavour.
The pastry is deliciously crispy and the pâté adds extra richness to the meat and the sauce. I experimented past making a reddish wine jus and actually going to the attempt of reducing the sauce properly. It was worth it.
How to make certain the Wellingtons are crispy on the outside and moist inside?
Wrapping the meat in the parma ham spread with pate helps to keep the steak moist equally it cooks. Making sure y'all don't skimp on the butter helps to ensure that the filo pastry goes crispy and golden brown.
Recollect, these individual Wellingtons are a treat not an everyday meal so if you demand more butter to brush on the pastry, cook some! Each layer of filo dough needs to be brushed with butter otherwise the pastry will exist dry and tough.
Can you reheat them?
If yous have whatever leftovers information technology is possible to reheat them. But put them in the oven at 160 for ten minutes. You can go on the cooked beef wellington in the fridge for up to three days.
Y'all may observe the meat is a little dryer when reheated but they'll still be succulent and the pastry volition crisp upwards again beautifully.
The perfect wine to become with these individual filo Wellingtons
Although I could have used whatsoever wine for the jus, I wanted it to exist worthy of the Wellingtons and and so I used Astelia Cabernet Sauvignon. Cabernet Sauvignon is one of my favourite reds. Information technology'south perfect with cherry-red meat and rich hearty dishes, such as these individual wellingtons.
Astelia Cabernet Sauvignon is a Pays d'Oc certified wine with rounded tanins along with mocha and forest fruit aromas. Luckily I had two bottles and simply needed a footling for the sauce. The wellingtons are very rich and the French red wine was perfect both for the sauce and for drinking with the meal.
Recipe for Private Filo Wellingtons
Individual Filo Wellingtons
Individual filo Wellingtons filled with either beefiness or venison, wrapped in parma ham and pate then encased in well-baked buttery layers of filo pastry. These are a nifty dinner party recipe!
Form Dinner party, Main Course
Cuisine British
- 800 g venison steaks (four steaks x 200g each) or substitute for beef fillet steak
- 6 sheets of filo pastry
- threescore thou butter
- 8 slices of parma ham
- 100 g pâté I used chicken forestier
For the Red Wine Jus
- ½ onion finely diced
- 2 cloves garlic crushed
- 250 ml cherry-red wine
- 1 bay foliage
- ½ teaspoon stale rosemary
- 500 ml beefiness stock yous could apply venison stock if you have information technology
- 25 thousand butter
- Black pepper
- Salt
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Heat a picayune oil in a frying pan and cook the venison for virtually thirty seconds on each side to seal in the juices. Get out to cool.
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Heat the butter until melted. Lay a slice of filo pastry on the piece of work surface, using a pastry brush, brush it with the melted butter. Lay another piece on top and echo with a third piece.
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Echo with the other 3 sheets of filo. Using a sharp knife, cut each stack of filo sheets in half so yous have iv smaller filo rectangles.
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Lay 2 pieces of parma ham in the middle of each filo rectangle. Split up the pâté into 4 equal amounts and spread on top of the parma ham.
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Put a venison steak on superlative of each slice of parma ham and pâté and wrap the filo pastry around. Use a little more than melted butter to stick the ends of the pastry together and constrict them underneath the filo parcel. Brush the top with melted butter.
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Bake in the oven at 180C for 25 minutes.
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Make the red wine jus while the wellingtons are cooking. Put a little oil in a saucepan and cook the onions and garlic gently for 10 minutes. Add the bay foliage, rosemary and red vino.
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Plough up the estrus until the sauce has reduced by well-nigh one-half. Add the stock and go on to melt vigorously until it has reduced again by about half.
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Strain to remove the onion and herbs.
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Return to the pan and stir in the butter. Add together extra seasoning if necessary.
More than recipes yous might like
If you love roast dinners then why not try my garlic roast craven in a bag?
Go along in affect
Do let me know if you make these individual filo Wellingtons. I love to get feedback from readers.
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Disclosure: This post is for a contest. I was sent two bottle of Astelia Cabernet Sauvignon and invited to create a twist on a traditional Christmas dish to serve alongside.
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