Individual beef wellington - recipe

Ingredients

Pastry , Recipe , Beef , Wellington

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1
To make the puff pastry, please see our puff pastry recipe or watch our ‘How to make puff pastry’ video.

For this step you'll need:
- 225g Plain white flour
- pinch Salt
- 225g Butter (unsalted)
- 8 tbsp Water cold
- 1tsp Lemon juice
2

Roll the pastry out to ½ cm thickness and cut into 8 squares. Pre heat the oven to 220°C (fan 200°C, gas mark 6).
3
Evenly spread the chicken liver paste onto one side of each steak then place onto a slice of parma ham and roll the ham around the steak.

For this step you'll need:
- 100g Chicken liver paste
- 4 Fillet steak(s)
- 4 Parma ham slices
4
Place each piece of steak onto one of the squares of pastry, brush the edges with beaten egg then place another square of pastry on top crimping the edges together to seal the parcel.

For this step you'll need:
- 1 Egg(s) (free range) beaten
5

Repeat this with each steak then brush the tops with beaten egg.
6

Place the parcels onto a baking sheet and bake in the oven for approximately twenty minutes for a medium rare steak.

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