Veal Wellington with Maple Bacon


4 veal steaks

8 rashers streaky bacon

4 portabello mushrooms, sliced

2 eggs, beaten

3 tbsp sesame seeds

1-2 tbsp maple syrup

For the pastry:

700g self-raising flour

350g butter

1 egg

150ml water


Preheat the oven to 200C/400F/Gas 6.  For the pastry, blend the flour and butter in a food processor until the mixture resembles breadcrumbs. Mix the breadcrumbs, salt and egg together in a bowl until well combined. Add enough water so that the mixture comes together in a ball. Transfer the dough ball to a floured surface and roll to the thickness of a pound coin and seperate into 4 equal pieces.

For the veal filling, place each steak between two large sheets of clingfilm on a work surface. Bash the veal with a meat mallet or rolling pin until flattened slightly.  Place a veal steak on top of each piece of pastry, lay the sliced mushrooms on top and season with salt and freshly ground black pepper. Wrap the pastry around each steak, brushing the edges of the pastry with beaten egg and sealing the edges together to form a parcel.

Place the veal parcels onto a baking sheet, brush the top of each with beaten egg and scatter with the sesame seeds. Bake the parcels in the oven for 15 minutes, or until the pastry is golden-brown and the veal has cooked through. Remove from the oven and slice each into three pieces.

For the maple bacon, heat a frying pan over a medium heat and fry the bacon until crisp. Add the maple syrup and fry for one more minute. To serve, place the sliced veal Wellington onto a plate and top with the maple bacon.

Source: Phil Vickery, BBC Ready Steady Cook

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