Recipes
Mini meatball wellingtons with port gravy
15
mins of preparation + 45
cooking time
8 as an ap
servings
Ingredients
Meatball Wellingtons
- 8 duBreton Extra Lean Ground Pork Meatballs prepared until frying stage, but not baked.
- Mushroom duxelle (recipe below)
- 2 - 10 inch by 10 inch (approximately 456g) of frozen puff pastry, thawed as per package directions
- Flour for dusting
- 1 egg
Mushroom Duxelle
- 1 teaspoon (5 mL) olive oil
- 2 tablespoons (60 mL) butter, divided
- 8 ounces (225 g) cremini mushrooms, finely chopped
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon (15 mL) fresh thyme
- ½ teaspoon (2.5 mL) of salt
- 1 teaspoon (5 mL) black pepper
- 5 ounces (140 g) duBreton Roasted Onion and Maple Liver Paté
Port Gravy
- 1 tablespoon (30 ml) of olive oil
- 1 shallot
- 2 cloves of garlic
- 1 tablespoon (15 ml) of Dijon or whole seed mustard
- ½ cup (125 ml) of port
- 1 onion
- 2 tablespoons (60 ml) of flour
- 2 ½ cups (625 ml) of beef stock
Preparations
Mushroom Duxelle
- Heat the oil and butter in a large pan over medium-high heat. Add mushrooms and sauté until all the water has evaporated.
- Add in the remaining butter, shallots, garlic, thyme, salt and pepper, sauté 5 minutes.
- Remove from heat and let cool completely. Once cool, mix the mushroom duxelle and paté together.
Port Gravy
- In a medium saucepan over medium heat, sauté the oil, shallot and garlic until translucent. Stir in the mustard.
- Deglaze pan with the port. Allow the alcohol to cook off, approximately three minutes.
- Gradually stir in the flour, mixing well then add the beef stock. Reduce heat to medium-low and simmer for 10 minutes, stirring frequently.
- Blend using an immersion or standard blender and strain. Set-aside until ready to use. Gravy can be easily reheated on the stove or in the microwave.
Meatball Wellingtons
- Preheat the oven to 400°F.
- Prepare the meatballs as per recipe.
- Whisk the egg in a small bowl to create an egg wash.
- Cut the puff pastry into 8 rectangles, approximately 4 inches by 2 inches (or large enough to envelope a meatball).
- Lightly flour your work surface and roll out one rectangle of pastry until slightly larger than the original size and even in thickness.
- Place a meatball on one half of the rectangle and top with approximately one eighth of the mushroom duxelle. Using a pastry brush or your finger, apply the egg wash to the bottom outside edge of the pastry, fold over the top and seal the edges together, forming a small square pocket. Place on a parchment-lined baking sheet and repeat with all meatballs.
- Bake for 18 minutes, or until the pastry is puffy and golden.
- Serve with port gravy and roasted cauliflower or your favourite seasonal side dish.
