Beef Sausage Wellington
- 3 sheets frozen puff pastry
- 500 grams "Aussie beef" gluten free sausage meat ((or uncased beef sausages))
- 75 gram chicken liver pate
- 300 grams sliced mushrooms
- 2 large silverbeet leaves ((shredded without stalks))
- 1 beaten egg
Pre-heat your oven to 200 degrees C / 390 degree F.
Lay out three sheets of pastry on lined baking sheets.
Spread a line of pate down each sheet of puff pastry about one third from the edge of the pastry.
Divide your package of sausage meat into three equal amounts and lay a log of sausage meat on the pastry, just off centre. (See photos)
In a hot pan, fry sliced mushrooms and shredded silverbeet (swiss chard) in a little oil and with a clove of minced garlic. Top your sausage meat with the vegtables.
Sausage meat is already seasoned so don't add any further salt. Firmly roll up the filling in the pastry to make a thick log being careful not to squeeze the ingredients out the ends.
Cut each beef sausage wellington in half (or smaller if you're making appetizers or lunchbox food)
Brush with beaten egg and bake for 30 minutes until puffed and deeply golden.
Serve with greens (such as peas) and your favourite beef gravy.
