Deconstructed Beef Wellington Parcels

Submitted by Melissa Watkins

Deconstructed Beef Wellington Parcels

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Serving: 4
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes


  • 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


  • 1. place beef, stock, dijon, red wine, 2 tbsp of garlic and tomato paste into slow cooker.
  • 2. cook for 4 hours on high.
  • 3. 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.
  • 4. saute till all liquid evaporated.
  • 5. transfer to a bowl, set aside to cool.
  • 6. remove meat from slow cooker, and shred with 2 forks, return to juice.
  • 7. place pate in a bowl and mix to a spreadable consistency.
  • 8. cut a piece of pastry across to make a triangle.
  • 9. spread triangle generously with pate leaving 1 inch clear around sides.
  • 10. 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.
  • 11. repeat this process until meat mixture is all gone.
  • 12. 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.
  • 13. Alternatively, cook in oven on 180 degree celcius for approx 30 mins. serve with anything you like. 🙂

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