ADVERTISEMENT
In a large bowl, mix the flour and salt.
Add the cold butter cubes and use a pastry cutter or your hands to rub the butter into the flour, leaving some larger pea-sized pieces of butter.
Add cold water gradually, mixing with a fork until the dough just begins to come together.
Turn the dough onto a lightly floured surface, and roll it into a rectangle. Fold the dough into thirds, like a letter.
Wrap the dough in plastic wrap and chill for at least 30 minutes before using. Repeat the rolling and folding process 2-3 more times to achieve the desired flakiness.
2. Make the Beef Filling:
Heat olive oil in a pan over medium heat and sauté the onion and garlic until soft and translucent.
Add the ground beef to the pan, breaking it apart with a spoon, and cook until browned. Season with salt and fresh thyme.
Stir in the chopped mushrooms and cook until the mixture becomes dry. Remove from heat and allow to cool.
Once the beef mixture has cooled, stir in the Dijon mustard and pâté (if using), then set aside.
3. Assemble the Beef Wellington:
Preheat the oven to 200°C (400°F).
Roll out one sheet of the rough puff pastry on a floured surface to a size large enough to wrap the beef filling.
Place the cooled beef mixture in the center of the pastry, and fold the pastry over to seal. Use a little water to help seal the edges.
Beat the two eggs together and brush the pastry with the egg wash for a golden finish.
Bake in the oven for 25-30 minutes, or until the pastry is golden and flaky.
Serving and Storage Tips:
ADVERTISEMENT
