Ingredients

Method

• 500 g frozen puff pastry, thawed
• 9 Woolworths frozen pancakes, thawed
• 750 g button mushrooms , finely chopped
• sea salt and freshly ground black pepper, to taste
• ½ cup Madeira
• 2 shallots, chopped
• 1 clove garlic, finely chopped
• 1 t thyme leaves
• 500 g baby spinach
• 1 kg thick centre-cut beef fillet, trimmed
• 2 T English mustard
• 3 free-range egg yolks, beaten with 1 T water
• roast potatoes, for serving
• gravy, for serving 1 On a lightly floured surface, roll out the

Method

Ingredients

1. On a lightly floured surface, roll out the pastry to make a 40 x 30 cm rectangle, then chill while you make the filling.

2. Place a 60 x 50 cm rectangle of clingfilm on a clean, flat work surface and push out any air bubbles using a cloth. Lay the pancakes on the clingwrap in a rectangle shape, overlapping them, then trim the edges to make a 35 x 25 cm rectangle. Set aside.

3. Heat 2 T oil in a large pan, add the mushrooms and season. Cook over a high heat until there is no moisture left in the mushrooms. Add the Madeira and reduce the heat to a gentle simmer.

4. In a small frying pan, sweat the shallots, garlic and thyme in 1 T oil until soft, then add to the mushrooms. When the Madeira has completely reduced and the mixture is almost dry again, remove the pan from the heat and set aside to cool.

5. Place a clean blue Supawipe onto a plate and build a 20 x 15 cm rectangle of raw spinach on top, layering until you have used ¼ of the spinach. Lay another lightly dampened clean Supawipe on top and microwave for 1 minute on full power. Remove from the microwave and roll out any excess moistureusing a rolling pin.

6. Lay the spinach across ¼ of the pancakes, leaving a 3 cm border. Repeat the process until the pancakes are covered and all the spinach is used. Spread the cooled mushrooms over the spinach and carefully pat down.

7. Season the beef fillet well, then rub all over with vegetable oil. Heat a pan over a high heat. When the pan is smoking hot, sear the fillet for 20–30 seconds, just to get a little colour all over.

8. Remove the beef fillet from the pan and lay horizontally across the mushrooms. Allow to cool, then rub the mustard all over the beef.

9. Lift the pancakes on the clingfilm and place onto the fillet, with the clingfilm facing outward. Roll into a cigar shape until the pancakes are wrapped around the fillet, then join the ends of the clingfilm. Reach into each end, gently tuck in any excess pancakes and fold over the clingfilm to seal the wellington. Once secure, wrap tighter using more clingfilm, wrapping around it a few times, then freeze for 10 minutes.

10. Remove the pastry from the fridge, then cut off a 14 cm-wide rectangle from the top longer edge. Place in the fridge to use for decoration.

11. Place the remaining pastry onto a baking tray lined with parchment paper, gently dust off any excess flour and brush liberally with egg yolk.

12. Remove the Wellington from the freezer and carefully cut off the clingfilm. Place horizontally across the bottom of the pastry. Roll upwards, keeping the pastry tight, until the seam is across the bottom with about 3 cm of overlapped pastry. Trim off any excess.

13. Carefully crimp each end of the Wellington and trim so there is just enough pastry to tuck back under itself. Brush all over with egg yolk.

14. Cut out a lattice from the reserved pastry using a lattice roller cutter, or use whatever design you like, and place on the outside of the pastry. Brush with egg yolk and sprinkle with a little sea salt. Chill for at least 30 minutes before cooking.

15. Preheat the oven to 190°C and bake the wellington for 40 minutes, or until the internal temperature reaches 35°C.

16. Slide the wellington onto a cooling rack and rest for at least 25 minutes. Slice with a sharp serrated knife and serve with gravy and roast potatoes.

Find more Christmas recipes here.

Photographs: Myburgh Du Plessis 
Production: Abigail Donnelly
Food Assistant: Bianca Jones and Emma Nkunzana