Prep 25 mins | Cook 50 mins | Serves 4

Singapore Women's Weekly (Singapore) - - LIVING -

200 g Swiss brown mush­rooms, trimmed 50 g but­ter, chopped

2 shal­lots, finely chopped

1 tbsp Di­jon mus­tard

500 g sausage mince

250 g pork and veal mince

½ cup fresh bread­crumbs

1 egg, whisked, plus 1 ex­tra, whisked 1 tbsp chopped rose­mary leaves 1½ 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 shal­lots 4 to 5 mins. 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 prosci­utto 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 at top to al­low steam to es­cape. Bake 40 to 45 mins un­til puffed and golden. Serve with steamed veg­gies and bar­be­cue sauce.

De­frost frozen Welling­ton in fridge overnight and bake as di­rected.

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