Name: Wellington galettes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 30 gram butter; 1 eschalot, finely chopped; 1 clove garlic, crushed; 250 gram button mushrooms, thinly sliced; 1 teaspoon thyme leaves, plus extra, to serve; 1 sheet frozen puff pastry; 125 gram packet pate of choice; 1 egg, beaten; 2 tablespoon sour cream; 2 teaspoon horseradish cream; 8 thin slices rare roast beef, halved

Wellington galettes

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Makes 16 Piece

Prep

15M

Cook

25M

Total

40M

Ingredients

30 gram butter

1 eschalot, finely chopped

1 clove garlic, crushed

250 gram button mushrooms, thinly sliced

1 teaspoon thyme leaves, plus extra, to serve

1 sheet frozen puff pastry

125 gram packet pate of choice

1 egg, beaten

2 tablespoon sour cream

2 teaspoon horseradish cream

8 thin slices rare roast beef, halved

Method

1.Preheat oven to 200°C. Line an oven tray with baking paper.

2.In a large frying pan, melt butter on high heat. Saute eschalot and garlic 1-2 minutes, until softened. Add mushrooms and thyme, and saute 4-5 minutes until tender. Cool slightly.

3.Cut pastry evenly into 16 squares (about 6cm). Spread 2 teaspoons pate over each square, leaving 5mm border. Arrange on tray 2cm apart.

4.Top each pastry evenly with mushrooms. Brush edges with egg. Bake 10-15 minutes, until puffed and golden.

5.In a small bowl, stir horseradish cream and sour cream together.

6.Top each pastry with a slice of beef, a dollop of horseradish mixture and extra thyme leaves.

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