Meatball Wellington Ring

Order from Twisted London now!

INGREDIENTS

  • 1kg beef mince
  • 500g pork mince
  • 1 tbsp chilli flakes
  • 2 tbsp chopped parsley
  • 1 cup parmesan
  • 1 cup fresh breadcrumbs
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp oregano
  • 1 tbsp garlic powder
  • 1kg puff pastry
  • egg wash
  • marinara sauce, to serve
  • Sliced Mozzarella

Behold!! A round wellington! Why hasn't this been attempted before, you ask? I'll tell you why. Few are as ambitious as the Twisted cooks. Such wonderful creativity. I love pastry.

Directions

  1. Mix your meat, seasoning, parsley, parmesan, breadcrumbs and egg in a bowl until well distributed. Dump onto a lined baking tray and fashion into a circle with your hands. Grill on high for 5 minutes. Drain and cool.
  2. Roll out half of your pastry until wide enough to fit your full ring with a 1" edge. Lay down a ring of mozzarella, then pop on the meatball ring. Cover with another ring of cheese, then brush the exposed pastry with egg wash. Lay over another sheet of pastry. Cut a hole in the middle to seal the pastry together. Seal the outside with your fingers, then cut away the excess with a pizza cutter. Seal the outside with a fork. Brush everything well with egg wash.
  3. Bake for 35 minutes at 200°C, or until the meat reaches 70°C and the pastry is lovely and golden.
  4. Eat with copious amounts of rich marinara!