Mmmmmmmm, British food maybe so bland to our foreign visitors (ie - we don't over salt nor over sugar our food!) buuuuut me? Well, I loves a good old salt-free nosh up. The other night I made mini beef wellies. And I was crowned "cooking goddess extraordinaire" for approx 3 seconds by my husband whom rarely compliments my amazingness in fear I will pull the cooking rug from under his feet. I was tres smug with my triumphant presentation and culinary mastery. But I had nobody else in the house who could enjoy my smuggery with so I shall boast most magnificently throughout this blog post with you. I don't even think I shall apologise for my modesty, either.
Kirsty + homemade mini beef wellies = She rocks.
Aside from not making my own puff pastry (and quite frankly, who the hell does?) everthing was cooked to perfection by me. Simply roll out enough (bought) pastry to make a base and a lid. And OK, rolling out bought puff pastry is hardly "Larousse gastronomique" but it sure looks pretty.
Seal a piece of steak both sides in a hot frying pan (and granted, we didn't use best steak - hello, we are northerners....it was almost brisket. Well, not true but it wasn't fillet either). Tip: I never use oil for sealing meat, you might as well just dip it in diesel for the good it will do for you.
Cut the steak in half and lay one piece on a floured piece of puff pastry. Then mince up some mushrooms and finely chop some black pudding and place on top of the steak. Then layer the other half of the steak on top of that. Its a bit bloody tricky as all that minced mushroom is a tad unstable. PS: If you don't like black pudding, just use some pate (as in the traditional way of making beef wellies).
Then drape another piece of puff pastry on top. Now comes the best bit....take a fork and seal the damn thing shut so nothing can escape. Slice away any uneven pastry from all four sides. Then brush with egg to ensure it turns a lush, caramel colour whilst cooking.
Bang it in the over, on a baking tray, for 18 mins on gas mark 5, or in our case gas mark 4 because our oven is knackered.
I served our beef wellies with roasted chopped potatoes and squash which was doused in parika and a tad of chilli. Ive got a bit of a squash fetish right now - love, love, love it.
Doesn't it look damn fine?
Gotta admit, as with all beef dishes, I'm still picking it out of my teeth 3 days later but still - a quick beef welly supper in less than 30 minutes.
Finally, I shall leave you with a pwitty card - if beef wellies are not your thang.