Page 66 - CMC Recipe Book
P. 66
CMC
Recipe - Minced Beef Wellington Category - Meat
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time
Cooking Temp
20
15
15 mins
45 mins
Gas 5/190°C
Ingredient
Minced Beef
Diced Onion
Eggs
Mixed Herbs
Total
Portion Cost
Supplier
Code
Pack Size
Price
Recipe Amount
1kg
800g
2
1tsp
1
Production Recipe
Cost
Puff Pastry Sheet
Method
Mix minced beef and onions together, beat eggs and add slowly to mixture.
Divide mixture in half and form into 2 sausages (they need to fit into half a pastry sheet), place on greased baking sheet and bake for 20-25 minutes until core temperature of 75°C is reached Gas 5/190°c - allow to cool.
Cut pastry sheet in half and place the meat mixture in the middle of each half, dampen the edges of the pastry and bring together.
Turn the Wellingtons over, seam on the bottom, place on a baking sheet, brush with milk and cut 3 holes in the top. Bake for 20 minutes until golden brown.
