Okay, so this was probably one of the recipes that didn't turn out exactly as I was hoping it would. The premise of the idea was to make a meatloaf jelly roll style; stuffed with a mushroom and mozzarella filling.... and then wrap everything up in puff pastry and bake...
Ever had Beef Wellington? Well this was supposed to be similar. I wish I had taken photos. The meat expands while it cooks, which I didn't account for when I wrapped my beautiful loaf like a Christmas parcel.
The dough split but stayed mostly intact. I think using 2 sheets would have done the trick. Anyhoo.... here is the recipe.
Meatloaf Wellington
Meat:
1.5 lbs ground beef
1/2 diced onion
2 eggs
1 cup bread crumbs
2 tsp minced garlic
2 tbsp worchestershire
1 tbsp soy sauce
salt and pepper
Add all ingredients into a bowl. Mix well (get your hands in there!!!) Press down onto a 8x10 sheet of tinfoil which you have either greased or floured. It should be less than an inch thick.
Mushroom Filling:
1 (10oz) can sliced mushrooms
1/2 onion
2 cloves garlic
2 tbsp EVOO
small handful parsley ripped
1 cup grated mozzarella cheese
Dough: TWO FROZEN SHEETS PUFF PASTRY -- I only used one in the original recipe which was NOT enough. The pastry split as the meat expanded -- ripping the pastry.
Combine all ingredients into a food processor and pulse until everything is minced and incorporated. Spread this mixture over top of the meat mixture evenly. Loosely roll up in a jelly roll fashion until you have a nice log formed.
Lay 2 sheets of pastry side-by-side overlapping in the middle by about 1 1/2 inches. Lay log in center and wrap log burrito style, folding in the sides first and rolling from the bottom up.
Place on a baking sheet lined with tinfoil. Cover with additional tinfoil and bake in oven for 30 minutes at 350 F. Uncover and bake for an additional 30 minutes, or until pastry is golden brown on top.
Ever had Beef Wellington? Well this was supposed to be similar. I wish I had taken photos. The meat expands while it cooks, which I didn't account for when I wrapped my beautiful loaf like a Christmas parcel.
The dough split but stayed mostly intact. I think using 2 sheets would have done the trick. Anyhoo.... here is the recipe.
Meatloaf Wellington
Meat:
1.5 lbs ground beef
1/2 diced onion
2 eggs
1 cup bread crumbs
2 tsp minced garlic
2 tbsp worchestershire
1 tbsp soy sauce
salt and pepper
Add all ingredients into a bowl. Mix well (get your hands in there!!!) Press down onto a 8x10 sheet of tinfoil which you have either greased or floured. It should be less than an inch thick.
Mushroom Filling:
1 (10oz) can sliced mushrooms
1/2 onion
2 cloves garlic
2 tbsp EVOO
small handful parsley ripped
1 cup grated mozzarella cheese
Dough: TWO FROZEN SHEETS PUFF PASTRY -- I only used one in the original recipe which was NOT enough. The pastry split as the meat expanded -- ripping the pastry.
Combine all ingredients into a food processor and pulse until everything is minced and incorporated. Spread this mixture over top of the meat mixture evenly. Loosely roll up in a jelly roll fashion until you have a nice log formed.
Lay 2 sheets of pastry side-by-side overlapping in the middle by about 1 1/2 inches. Lay log in center and wrap log burrito style, folding in the sides first and rolling from the bottom up.
Place on a baking sheet lined with tinfoil. Cover with additional tinfoil and bake in oven for 30 minutes at 350 F. Uncover and bake for an additional 30 minutes, or until pastry is golden brown on top.
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