I made this for hubs birthday, he claims it's one of the tastiest meals of his life, lol!
The filling, for 2 portions (filling 0.3g carbs per portion)
300-350g beef, sliced in 2 (zero carbs)
4 slices of Parma ham (trace carbs)
200g mushrooms (0.6g carbs)
butter for frying (zero carbs)
The pastry (enough for 3 portions - or 2 portions and a pizza 😉 = 2.91g carbs per pastry/pizza portion)
100g red cheddar, grated (zero carbs)
100g parmesan, grated (zero carbs)
75g soft/cream cheese (e.g., Philly, 2.25g carbs)
25g butter (zero carbs)
120g almond powder (5.88g carbs)
10g psyllium husk (trace carbs)
1 large egg (0.6g carbs)
Slice the mushrooms finely and fry in some butter - usually the more butter the merrier, but this actually made the pastry a little soggy after cooking, so for once I'd advise minimal butter lol!
You can add in some garlic, pepper, dried herbs etc if you like.
Leave to cool.
Prepare the pastry, mix the cheeses and butter in a microwave safe bowl, mix in 100g of almond powder.
Microwave on high for 40 seconds.
Give a good mix then microwave for another 20 seconds.
Add in the remaining 20g almond powder and the 10g psyillum husk, and mix in the egg to form a dough.
Divide into 3, and roll one portion between 2 sheets of baking paper.
Transfer the rolled out dough onto some cling film - this makes wrapping much easier.
Leaving space around the edges for joining, place two slices of Parma ham on the rolled dough. Spread the cooled mushrooms (leave enough for your second portion) into about a third/half of the ham.
Seer a portion of beef in a hot pan (the one you cooked the mushrooms in, save on washing up).
Place the beef on the mushrooms and wrap the Parma ham over the beef.
With the help of the cling film, wrap the pastry round the beef.
Repeat with the second portion and pop into the fridge for 20/30 mins to help the pastry keep shape when cooking.
Place onto a large baking tray - give some room between the wellingtons, to help you lift them later.
Pre-heat your oven and cook at 190℃ for 35-50 mins, depending on how rare/cooked you like it.
Enjoy.
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