Rissole Wellington
I am relatively new to eating mushrooms, and while I was a non-mushroom eater, I often would experiment with ways to make Beef Wellington that didn't have the mushrooms. Lately I have been eating less and less red meat too, so when I saw this recipe on the Taste.com.au site, I thought I could change it up a little more to this compromise which uses a mix of pork and beef mince, wrapped in bacon with a dash of Dijon mustard, then wrapped in puff pastry and baked until crispy. It's a bit of a winner! I guess they are more like a sausage roll? It looks a little bit fancy and is filled with the goodness we know and love from our juicy rissoles with the added bonus of puffy crispy pastry! Sure to be a firm family favourite! These also freeze well so grab a few for the freezer for those nights you feel like something a little but special but don't have the time to whip it up!
Ingredients
Puff pastry, Budgee Valley Grass Fed Beef mince, Pork mince, Bacon, Onion, Panko, Eggs, Dijon mustard.
Preparation and storage notes
Last 3 months in the Freezer. To reheat in oven or air fryer, defrost first then heat at 180°C for 15 minutes or until heated through. (cook for 25 mins if frozen or until heated through)