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Recipe

Wellington galettes

  • 15 mins preparation
  • 25 mins cooking
  • Makes 16 Piece
  • Print
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Ingredients

Wellington galettes
  • 30 gram butter
  • 1 eschalot, finely chopped
  • 1 clove garlic, crushed
  • 250 gram button mushrooms, thinly sliced
  • 1 teaspoon thyme leaves, plus extra, to serve
  • 1 sheet frozen puff pastry
  • 125 gram packet pate of choice
  • 1 egg, beaten
  • 2 tablespoon sour cream
  • 2 teaspoon horseradish cream
  • 8 thin slices rare roast beef, halved

Method

Wellington galettes
  • 1
    Preheat oven to 200°C. Line an oven tray with baking paper.
  • 2
    In a large frying pan, melt butter on high heat. Saute eschalot and garlic 1-2 minutes, until softened. Add mushrooms and thyme, and saute 4-5 minutes until tender. Cool slightly.
  • 3
    Cut pastry evenly into 16 squares (about 6cm). Spread 2 teaspoons pate over each square, leaving 5mm border. Arrange on tray 2cm apart.
  • 4
    Top each pastry evenly with mushrooms. Brush edges with egg. Bake 10-15 minutes, until puffed and golden.
  • 5
    In a small bowl, stir horseradish cream and sour cream together.
  • 6
    Top each pastry with a slice of beef, a dollop of horseradish mixture and extra thyme leaves.

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