Sheila Magazine

sheila I interiors BEEF WELLINGTON WITH POTATO GRATIN 400g mushrooms 2 onions 2 sprigs rosemary 2 sprigs thyme 1 tbsp wholegrain mustard 1 leek 1 cup white wine 1 bacon rasher 1 tbsp butter 2 sheets puff pastry 400g beef fillet, even size 1 egg dash of milk salt and pepper 1 Place in a saucepan and sauté in the butter until the mushrooms and onion start to colour. Next add white wine, and mustard and cook until the mushrooms have absorbed all the liquid. Adjust the seasoning and set the mix aside to cool. Finely dice the mushrooms, bacon, onion, leek, rosemary and thyme. 2 3 20 seconds on each side. Set aside to cool. a centimetre to make a nice join. Press down on the join to ensure it won't burst while cooking. Spoon the mushroom mix into the centre and leave some space from the top and edges so that when you roll the fillet up there is plenty of pastry to make the seal. Lay pastry sheets with the second sheet just overlapping the first by 4 a cylinder. Tuck the edges under themselves and place on a baking tray. Brush the cylinder with egg wash and sprinkle with salt and pepper. Bake in the oven for approximately 20 minutes. Serves 4. Place the beef at the bottom of the pastry and roll up to form Rub the beef with salt and pepper and seal in a hot fry pan for about CHICKEN & FETA PARCELS 3 1 packet filo pastry ½ cup melted butter 1 sweet potato 1 tbsp olive oil 2 chicken breasts 1 leek 1 tbsp butter 100g feta 1 tbsp thyme, chopped 1 cup rocket, chopped salt and pepper 1 Dice the sweet potato and drizzle with the olive oil, salt and pepper and roast in the oven until soft. 2 Season and then grill the chicken breast until cooked. Set aside to cool. 4 thyme. Place cooked sweet potato, leek, rocket and feta cheese in a bowl. Shred the chicken into the mix and stir until everything is well combined. lengthways and brush with the melted butter. Place about 2 tbsp of the mix on the bottom corner of the half sheet. Fold over to form the triangle shape. Continue to fold up the sheet to add more layers to the parcel. Brush with butter and, if desired, dust with dukkah. Bake at 170C for 15 minutes or until the filo goes crispy. Serves 4. Take the filo out of the packet, separate one sheet, slice in half SHEILA MAY 2012 105 Finely slice the leek and then sauté in a pan with the butter and chopped

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