Beef wellington empanadas

Beef Wellington empanadas

The classic beef-in-pastry combo – reported to be one of Her Majesty’s fave dishes – goes bite-sized

By , 20 May 2016

(12 votes)

Beef Wellington empanadas
  • 1 Hour

  • Serves: 12

Welcome to the party! Celebrate in royal style with our showstopping selection of street party bites.

Nutritional Info
Each 96g serving contains
  • Energy

    1029KJ

    246KCAL

    12%
  • Fat

    16.3g

    med

    23%
  • Saturates

    7.2g

    high

    36%
  • Sugars

    1.1g

    low

    1%
  • Salt

    0.77g

    med

    13%
of your reference intake.
Typical energy values per 100g: 1072kJ/256kcal.
Ingredients
  • 75g button mushrooms, finely sliced
  • 1 small onion, sliced
  • 1tsp chopped thyme leaves
  • 1tbsp olive oil
  • 200g sirloin steak, cut into thin strips
  • 150g Extra Special Brussels Pate
  • 1 egg
  • 2tbsp milk
  • 1tsp turmeric or paprika
  • 2 x 375g packs Chosen by you Ready Rolled Puff Pastry
Method
  • Cook the mushroom, onion and thyme in the oil in a nonstick pan for 5-6 mins until soft and any excess moisture has evaporated. Set aside to cool.

  • Mix the mushroom mixture with the steak, pâté and 1tbsp water. In a separate bowl, whisk the egg, milk and turmeric or paprika.

  • Preheat the oven to 200C/ 180C Fan/Gas 6.

  • Roll out the pastry to make it slightly thinner. Cut out 12 x 12cm pastry circles. Brush the edges with the egg mixture.

  • Add spoonfuls of the steak mixture on one side of each circle and fold the pastry over. Push the edges down with a fork to seal.

  • Transfer to a baking tray and brush with the egg mixture. Bake for 20-25 mins until golden.