Riverford Farm Shop, beef-sausage-roll
Riverford Farm Shop, beef-sausage-roll

Mince Beef Wellington


November 4, 2016

Up the anti with a mince beef and mushroom duxelle sausage roll with homemade mustard and herb, rough puff pastry. The Minced Beef Wellington comes from John Torode, the pastry from Dan Lepard, but really it’s just a beef sausage roll.


500g minced beef,

2 eggs,

1each - large onion, carrot and celery stick, (all finely chopped)

2 tbsp Riverford Smoky BBQ sauce

2 garlic cloves, finely chopped

½ tsp each - fresh thyme and sage (finely chopped)

4 tbsp chopped parsley

25g butter

200g mushrooms, finely chopped

5 shallots, finely chopped

600g rough puff pastry


1Gently sauté the carrot, onion, celery and garlic until soft and quite dry. Using a food processor or a bowl and wooden spoon, mix the beef with the BBQ sauce, 1 beaten egg, seasoning and 50ml water (just pulse it if using a food processor to prevent it going rubbery). Mix in the cooked veg, sage, thyme and half the parsley.

2Heat oven to 190°C. Form the meat into two sausages (about 20x7cm) and place on a baking tray. Cook for 10-15 mins, until they’ve firmed up a bit, then remove and leave to cool.

3Heat the butter in a frying pan, add the mushrooms and shallots and cook for 5 mins, pouring off the excess liquid. Add the remaining 2 tbsp of parsley, cook for another minute, remove from the heat and cool for 10 mins. Roll out the pastry into two sheets big enough to wrap the meat sausage. Spread the mushroom mix into a strip along the middle of the pastry. Place the sausage on top, brush the edge with egg, fold over and crimp along the top. Brush with the remaining egg, then place on a tray and cook for 30-40 mins, or until the pastry is cooked.