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Mini Kid Wellingtons with Morel Mushrooms, Sherry & Thyme


This recipe is adapted from one for Beef published on the BBC Food website by Lorraine Pascale.  It is ideally suited to the Kid Leg Steaks from our shop.


The recipe will serve 4 people, and each of our packs of Kid Steaks are big enough to make 4 servings.  You need to adapt it to the size of steaks being used, and the number of people you are serving.


  • Prep time about 30 minutes

  • Cooking time up to 60 minutes.


  • 2 packs of Ready Rolled Puff Pastry (if making  4 servings)

  • Plain Flour (for dusting)

  • 20g Dried Porcini Mushrooms or Large Morels

  • 2 tbsp Vegetable Oil

  • Salt and freshly ground Black Pepper

  • Kid Steaks (one per person)

  • 4 small Shallots, peeled and finely chopped

  • Knob of Butter

  • 500g Chestnut Mushrooms, finely chopped

  • Generous dash of Medium Sweet Sherry (optional)

  • Large handful of fresh Thyme leaves

  • 1 Egg, lightly beaten

  • 300ml Double Cream


  1. Lay pastry out and cut two rectangles for each steak.  Leave enough extra to wrap over the steak and seal (like a flat pasty).  Chill pastry in fridge for at least 5 minutes.

  2. Rinse the dried mushrooms in cold water, then put them into a bowl and cover with hot water. Leave to soak for 20 minutes.

  3. Meanwhile, heat the oil in a frying pan until very hot. Season the steak well all over with salt and freshly ground black pepper. Fry for one minute on each side, ensuring you seal all edges. Remove from the pan and set aside.

  4. Place the shallots into the pan and fry for 4-5 minutes or until softened. Add the butter and chestnut mushrooms and cook for a few minutes.

  5. Meanwhile, drain the dried mushrooms and finely chop, then add them to the pan with the glug of sherry, if using. Increase the heat and cook until most of the sherry has evaporated.

  6. Add the thyme, cook for one minute, then remove the pan from the heat and set aside. Season, to taste, with salt and freshly ground black pepper.

  7. Preheat the oven to 200C/400F/Gas 6.

  8. Remove the pastry from the fridge and place a tablespoon of the mushroom mixture into the middle of one piece of pastry per steak; spread it out to the same size as the steak. Top with the steak and brush the edges with the beaten egg.

  9. Place second piece of pastry on top, press edges down onto bottom piece of pastry, and crimp with a fork to seal.  Trim excess pastry from edges.

  10. Chill pastry in fridge for 10 minutes, and put Baking Tray for the parcels into the oven.  A hot tray helps the bottom layer of pastry to cook (we do not want a soggy bottom!)

  11. Slash the tops of the Wellingtons with a knife and brush them all over with the remaining beaten egg.  Place on hot baking tray and bake for 12-14 minutes (for medium-rare), or until cooked to your liking.

  12. Five minutes before the Wellingtons are ready, reheat the remaining mushroom mixture. When it is hot, add the double cream and cook on a high heat for 2-3 minutes. Remove the pan from the heat, season, with salt and freshly ground black pepper, then cover with a lid to keep warm.

  13. Serve the Wellingtons with a spoonful of the sauce.

I would normally serve these with roast potatoes and seasonal vegetables.

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