Deconstructed Beef Wellington Parcels

Deconstructed Beef Wellington Parcels


February 21, 2015

  • Prep: 30 mins
  • Cook: 6 hrs
  • Yields: 4-6


1 kilo of any steak

1/2 cup of red wine

1/2 cup of beef stock

3 heaped tbsp of dijon mustard

1 heaped tbsp of tomato paste

300g of finely chopped mushrooms

3 shallots finely sliced

4 tbsp of minced garlic

1 tsp of thyme

2 tbsp of butter

2 tbsp of red wine

1 packet of pepper pate, jelly removed

2-3 sheets of puff pastry

1 beaten egg to brush


11. place beef, stock, dijon, red wine, 2 tbsp of garlic and tomato paste into slow cooker.

22. cook for 4 hours on high.

33. 1 hour before meat is ready, heat 2 tbsp of butter in a frying pan. Add mushrooms, shallots, 2 tbsp of garlic, 2 tbsp of red wine and 1 tsp of thyme.

44. saute till all liquid evaporated.

55. transfer to a bowl, set aside to cool.

66. remove meat from slow cooker, and shred with 2 forks, return to juice.

77. place pate in a bowl and mix to a spreadable consistency.

88. cut a piece of pastry across to make a triangle.

99. spread triangle generously with pate leaving 1 inch clear around sides.

1010. place spoons of mushroom mix to make a triangle towards one end of the pastry. Add an even amount of meat on top of mushroom mix, fold other side of pastry over to form a triangle, pressing edges down with a fork.

1111. repeat this process until meat mixture is all gone.

1212. Brush with beaten egg and place in separate sc lined with baking paper for 2-3 hours on high, or until golden brown with tea towel under lid.

1313. Alternatively, cook in oven on 180 degree celcius for approx 30 mins. serve with anything you like. 🙂

Submitted by Melissa Watkins


1 Review

Cheryl Anne

August 30, 2018

I have been looking for this recipe forever, many thanks

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