This refined beef dish is the pride of the English. Its origin is however disputed. Is it a derivative of the French crusted beef or a creation inspired by the tastes of the Duke of Wellington, leader of the coalition army and winner of the Battle of Waterloo in 1815? Unless it got its name from a boot called ... wellington? Either way, this is a great room to wow guests!
* Ingredients :
° 1 medium onion
° 1 carrot
° 1 stalk of celery
° 1 potato
° 2 cloves garlic
° 400 g fresh button mushrooms
° Olive oil
° 4 sprigs of rosemary
° 1 pinch of frozen peas
° 1 large egg
° 500 g of ground beef
° Salt
° pepper
° 500 g of puff pastry
° Flour
* Preperation :
Preheat oven 180 ° C.
Peel the onion, carrot, celery and potato. Cut them into 1 cm dice. Finely grate the garlic.
Wash and roughly chop the mushrooms, to make pieces that look a bit like diced vegetables.
In a large skillet heated over medium heat with 2 gulps of vegetable oil. Cook for about 8 minutes, stirring often enough.
Add the peas, cook for another minute.
Drain and then empty all the vegetables into a large bowl and let them cool. Crack the egg into a cup and beat it.
Pour half the egg into the bowl with the meat, season with salt and pepper and mix well with your clean hands.
Flour your work surface and roll out the puff pastry to the approximate dimensions of a tea towel.
