I love the free monthly magazine our local supermarket comes out with. It’s packed full of great, budget friendly recipes and some super craft ideas to keep the kids entertained. And as another bonus, all of the ingredients for their recipes will be available in store, there are no crazy spices or weirdly named powders that are only available in specialist delicatessens or via a perilous journey into the dark web.
This months bumper Christmas edition did not disappoint, it’s jammed packed with handy tips and recipes to get you through the big day and is bursting with gorgeous, festive home decor ideas. And the one recipe that jumped out at me was just too good not to share, these cute little beef wellingtons.
They look irresistible on the buffet table and are the easiest thing to put together, especially if you’re using ready made shortcrust (which I only allow at Christmas!) I do recommend using baking beans when cooking the pastry cases, to help them keep their shape and avoid shrinking. And the original recipe suggests wilting the spinach, but I prefer keeping a bit of a crunch.
Served hot or cold, these are going to be the first thing on my festive buffet tables. They’re packed full of juicy, hearty flavours and are small enough to eat in just one bite. Yum.
- butter for greasing
- 375g (13oz) sheet ready rolled shortcrust pastry
- 12 cubes diced beef, well seasoned
- 12 tsp farmhouse pork & mushroom pâté
- large handful baby spinach
- Preheat the oven to 180C/350F. Grease a 12 hole mini muffin tray.
- Use a 6cm cutter to cut 12 circles from the pastry and use to line the muffin tin. Chill for 10 minutes in the freezer.
- Bake the cases in the oven for 10 minutes, allow to cool.
- Meanwhile fry the beef cubes until golden on the outside, but still pink in the middle, allow to rest.
- Fill each cooled case with a teaspoon of the pâté, top with some spinach and a beef cube.