Beef Wellington Variation

For the Beef Wellington, peel and chop the onion and garlic and sauté in a little oil. Soak the stale 1/2 roll in warm water.

Add onion, garlic and all other spices to the mince. Also add the egg. Squeeze the bread well and add to the mince and mix well. Preheat the oven to 185 degrees.

Then form small balls (5 cm in diameter) and fry them briefly in hot oil. Roll out 2 sheets of puff pastry on top of each other to form a square (for a basket) on a lightly floured work surface.

Place one minced meatball at a time on the puff pastry, pulling corners up, but leaving an opening in the center. Then place a large dollop of herb butter in the center.

Brush the outside of the puff pastry with egg yolk. Line a baking tray with baking paper, place the baskets on it and bake in the oven for about 30 minutes.

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