Homestyle Beef Wellington

by BritishStorm (follow)
Easy (2874)      Dinner (2274)      Lunch (1798)      Family (1525)      Beef (175)      Pastry (93)     
There is nothing better than succulent meat and crispy pastry. This delicious wellington is always a favourite and can be modified to suit your own taste. I had been gifted some amazing chilli tomato chutney and knew it would be perfect for beef Wellington.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4

4 Scotch fillets
4 tablespoons of chilli tomato chutney
Salt and pepper
1 portion of Quick Rough Puff Pastry
or 2 sheets of frozen puff pastry
1 egg

Preheat oven to 180 degrees.
Make quick rough puff OR/defrost puff pastry and cut in half.
Season scotch fillets with salt and pepper.
Sear fillets in a very hot frying pan. Put these back into fridge for a few minutes to cool back down. This is important as it will stop them overcooking while in the oven.
Once they are cold place one fillet onto half a sheet of pastry.

Top with a generous amount of chutney.
Fold pastry over the top of meat and crimp with a fork to seal. Repeat for remaining fillets.

Beat egg and brush over pastries.
Cook for approximately 20 minutes until a lovely golden brown.

For more of my recipes please visit : BritishStorm Recipes

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