Mini minced fillets Wellington with zucchini sauce in puff pastry coat and pumpkin mashed

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the minced fillets, soak rolls in cold water. Chop the tomatoes finely. Clean and wash spring onions, cut into fine rings. Squeeze the bread roll and knead with minced meat, tomatoes, 1 egg and approx. 1⁄3 leek onions.

2. 2

   Season with approx. 1⁄2 TL salt, some pepper and 1 pinch cinnamon. Quarter the chopping mass and form a thick roll (approx. 4.5 cm Ø each). Heat 2 tablespoons of oil in a frying pan. Fry the chopped rolls for about 20 minutes at low heat.

3. 3

   Drain on kitchen paper. Wipe the pan with kitchen paper and put aside for the courgette sauce.

4. 4

   Let the puff pastry thaw. Clean and wash the zucchini. Roughly grate about half for the zucchini sauce. Sauté in the pan while stirring. After about 5 minutes 1⁄3 stir in onions, 1⁄2 TL salt and pepper.

5. 5

   Continue steaming for about 10 minutes until the liquid has evaporated. Stir in the tomato paste, sweat briefly.

6. 6

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Roll out each slice of dough on some flour to form a rectangle (approx. 15 x 20 cm).

7. 7

   For the decorative loops, cut 1 strip (almost 1 cm wide) from the short side of each rectangle. Shape into a bow. Spread just under half of the courgette colour in the middle of the pastry rectangles (slightly larger than the minced fillets).

8. 8

   Place the fillets on top. Spread the rest of the zucchini sauce around the fillets. Press on carefully. Separate one egg. Spread the edges of the dough with whisked egg white. Beat the puff pastry over the minced fillets, pressing the edges lightly.

9. 9

   Coat the underside of the dough grinders with egg white. Place on the packages. Whisk egg yolk with milk. Brush the parcels with the milk. Place them side by side on the tray.

10. 10

    For the rest of the vegetables, cut the zucchini into slices about 1 cm thick. Peel garlic and chop finely. Wash the rosemary, shake dry and remove the needles. Mix with garlic, olive oil, 1⁄2 TL salt and some pepper into the zucchini.

11. 11

    Spread out the minced meat on the tray next to the minced meat packs. Bake in the oven for 20-30 minutes, covering the dough loops with aluminium foil after about 10 minutes.

12. 12

    For the dip, mix sour cream with the rest of the spring onions, season to taste with salt and pepper. Arrange everything together.