Individual filo Wellingtons filled with either beef or venison, wrapped in parma ham and pate then encased in crisp buttery layers of filo pastry. These are a great dinner party recipe!
800gvenison steaks (4 steaks x 200g each)or substitute for beef fillet steak
6sheets of filo pastry
60gbutter
8slicesparma ham
100gpâtéI used chicken forestier
For the Red Wine Jus
½onionfinely diced
2clovesgarliccrushed
250mlred wine
1bay leaf
½teaspoondried rosemary
500mlbeef stockyou could use venison stock if you have it
25gbutter
Black pepper
Salt
Instructions
Heat a little oil in a frying pan and cook the venison for about 30 seconds on each side to seal in the juices. Leave to cool.
Heat the butter until melted. Lay a piece of filo pastry on the work surface, using a pastry brush, brush it with the melted butter. Lay another piece on top and repeat with a third piece.
Repeat with the other three sheets of filo. Using a sharp knife, cut each stack of filo sheets in half so you have 4 smaller filo rectangles.
Lay 2 pieces of parma ham in the middle of each filo rectangle. Divide the pâté into 4 equal amounts and spread on top of the parma ham.
Put a venison steak on top of each piece of parma ham and pâté and wrap the filo pastry around. Use a little more melted butter to stick the ends of the pastry together and tuck them underneath the filo parcel. Brush the top with melted butter.
Bake in the oven at 180C for 25 minutes.
Make the red wine jus while the wellingtons are cooking. Put a little oil in a saucepan and cook the onions and garlic gently for 10 minutes. Add the bay leaf, rosemary and red wine.
Turn up the heat until the sauce has reduced by about half. Add the stock and continue to cook vigorously until it has reduced again by about half.
Strain to remove the onion and herbs.
Return to the pan and stir in the butter. Add extra seasoning if necessary.