Originally Posted by
Cassie55
I make a minced beef strudel which looks very similar but I fry the mince with onions, seasoning etc then roll like a strudel into puff pastry.
The meatloaf Wellington might actually be slightly easier as rolling the whole thing up without the pastry breaking can be tricky.
I'm going to try this
That's great! This is one of our favourite meals (roasting a loaf today by coincidence for a wellington tomorrow) and it just seems so much better than using fillet beef ... and seems so much more luxurious. It seems like most of my favourite meals these days seem to be from inexpensive ingredients ..... except ribeye. Loin of pork, mince meat, belly pork, lamb shoulder, sausage meat, meat loaf, pasta, rice etc
By the way ... don't discard the odd change of scenery by substituting shortcrust. I like to brush with egg and sprinkle with course sugar, but I'm just common.
