Beef Wellington Pasty

How to make 2 Beef Wellington Pasties, Authentic Beef Wellington recipe on a smaller manageable scale, easy step by step instructions from start to finish.

Ingredients

Method

Makes 2 Beef wellington Pasties:
2 Small Fillet Steaks (seasoned with S&P)
230g / 8oz Chestnut Mushrooms (Cut small)
1 Small Shallot (Roughly chopped)
1 Garlic clove (Roughly chopped)
1tsp Fresh Thyme
4 slices Parma Ham
1 Roll Puff Pastry
1tsp French or English Mustard
Salt & Pepper
1 Egg (egg-wash)

Add the mushrooms, shallot, garlic and thyme to your food processor and blend to a puree, known as duxelles in French, in English it is pronounced (dook-cell).
Add the mixture to a hot dry frying pan and stir-fry until most of the moisture has evaporated from the puree.
Get the duxelles onto a plate spread it out and allow it to completely cool.
Flash fry your 2 small steaks in olive oil for 30 seconds on each side, then coat them in a thin layer of English or French mustard while they are still hot, then set those aside to cool.
Once everything has cooled place a piece of cling film down on your bench and give it thin coat of olive oil.
Lay 2 strips of Parma ham on the cling film, spoon a quarter of the Duxelles in the middle of the ham place.

Place one of the steaks on top of the duxelles, then cover it with another quarter of the duxelles.
Fold the ham over to make a neat little package (approx. 8 x 6 x 2cm / 3 x 2 x 1in) them wrap the cling film over it and fold it tight, then do the same for the other one.
Once both are done get them into your freezer for 1 hour.
Freezing this filling allows the steak to cook at a slower rate than the pastry ensuring that the steak doesn’t overcook.
Assembly the Pasties:
Cut your puff pastry roll into 2 pieces, 15 x 25cm / 6 x10in.
Remove the clingfilm from the now ice-cold steak parcels, place them on the first half of the pastry sheets (see the video).
Brush egg-wash all around the pastry and fold it over forming a pasty.
Lightly press down the 3 edges making sure you expel any trapped air.
Place them on a greaseproof paper lined baking tray and brush with the egg-wash.
For a cool pattern, crimp all around the 3 edges with a fork (see the video).
Cut 2 or 3 small vents in the top of each pasty.
Get them into the preheated oven and bake for 40 minutes.
Serve piping hot straight from the oven, we served these with steamed broccoli and or roast vegetables with a plain white or blue cheese sauce.
Enjoy.