This mince Wellington with cranberries and feta cheese, is just as tasty as a traditional beef Wellington. It’s a lot more economical though! It doesn’t take a lot of time to prepare, as the oven will do most of the work.
You’ve probably heard of beef Wellington. So you might be wondering what exactly a mince Wellington is. Beef Wellington is beef fillet, coated with foie gras and mushrooms, wrapped in puff pastry. Very tasty of course but also pretty expensive. In a mince Wellington, the fillet is replaced with mince meat. Which makes this recipe a lot more economical.
Beef Wellingtons have a reputation for being difficult to cook. After all, you can’t be sure the meat inside is actually cooked. Unless you cut it open of course. Nothing is more anti-climatic than serving you beautiful dish…. and than having to take it back to kitchen, to cook for a bit longer.
I know some people might consider it cheating but when you make a Wellington, use a cooking thermometer! It really is the only foolproof way to make sure your mince Wellington is ready. We own a digital one with a probe that you can leave in the meat while it is cooking. If you don’t own a thermometer like that, I can highly recommend buying one. They’re not that expensive and so very handy.
Just stick the probe through one of the venting holes, into the middle of the meat. This way you can simply measure when the meat is cooked through and safe to eat. The latter being especially important when you cook pork or chicken.
The mince meat in this recipe will definitely be safe to eat at a core temperature of 75°C (170°F).
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