Kaotic Kitchen
TODAY meets mums Sally Tullberg and Amanda Trapnell who cook up a quick and easy recipe.
About the Authors
Sally and Amanda are both busy women who work and have families to look after - they wrote the book for everyday women, who, like them are on a tight budget, are time poor but still want to produce meals that their families love. The recipes are simple and easy to follow, the ingredients are common (most you will already have at home) and it generally will take under half an hour to prepare a meal that "wows" your family.
Mini Minced Beef Wellingtons
MAKES 6
2 cups sliced mushrooms
500 grams lean beef mince
1 tablespoon worcestershire sauce
1 tablespoon bbq sauce
1 teaspoon minced garlic
1 crushed beef stock cube
2 tablespoon chopped parsley
1 quarter of a cup of breadcrumbs
2 eggs, whisked
salt and pepper to taste
125g tub of pate (if desired)
2 sheets puff pastry
1/ Preheat oven to 200 degrees celsius (180 degrees celsius for fan forced).
2/ Cook the mushrooms in a frying pan on a medium heat with butter then set aside
to cool.
3/ Combine the mince, sauces, garlic, stock cube, parsley, breadcrumbs, salt, pepper
and half the egg. Divide into 6 equal portions and place in fridge while you prepare
the pastry.
4/ Cut the pastry sheets in half then leaving a 1cm border around the edge, spread
each half with a layer of pate.
5/ Place a portion of the mince mixture at one end of each half, and then spoon
equal amounts of the cooled mushrooms over the mince. Fold the pastry over
then seal the three edges with a fork.
6/ Place the Wellingtons on a greased baking tray and brush with remaining egg.
7/ Cook in oven for 20-25 minutes or until golden brown.
Serve with creamy mashed potato and green beans.
For more information go to
kaotickitchen.com.au
