CHEAT’S WELLINGTON

SERVES 4 PREP 25 MINS COOK 50 MINS PER SERVE 3406kj COST $$$

200g Swiss brown mushrooms, trimmed 50g butter, chopped 2 eschalots, finely chopped 1 tbsp Dijon mustard 500g sausage mince 250g pork and veal mince ½ cup fresh breadcrumbs 1 egg, whisked, plus 1 extra, whisked 1 tbsp chopped rosemary leaves 1 ½ sheets frozen puff pastry 6 slices prosciutto broccolini, beans, barbecue sauce, to serve

1 Preheat oven to 200°C. Line oven tray with baking paper. 2 In a food processor, pulse mushrooms until finely chopped. In a frying pan, melt butter on medium. Saute mushrooms and eschalots 4-5 minutes. Stir Dijon through. Cool. 3 In a large bowl, combine sausage mince, pork and veal mince, breadcrumbs, egg and rosemary. 4 Place 1 pastry sheet on a clean work surface. Brush one edge with egg. Place remaining ½ sheet pastry alongside, slightly overlapping edges. Press edges together to seal. 5 Arrange proscuitto slices along centre of pastry on a slight angle. Spread with mushroom mixture. Press sausage mixture on top, forming into a log. Place on tray. 6 Fold pastry over mixture to enclose, pressing to seal and trimming any excess. Roll so Wellington is seam-side down. 7 Brush pastry with remaining egg and make 3 cuts in top to allow steam to escape. Bake 40-45 minutes until puffed and golden. Serve with steamed vegies and barbecue sauce.