I found this recipe in one of the food magazines i subscribe to, and thought it looked good, so decided to add it to my weekly menu.
Basically it is a meatloaf wrapped in pastry with a layer of mushrooms.
I served it with roasted potatoes, vegetables and a red wine and mushroom ju.
The meatloaf was moist and juicy and had a lot of flavour, the sage came through in the mushrooms and the pastry was lovely and crisp.
I would have put some chilli in the meatloaf, but i was serving it to my 2 year old son, so omitted it this time.
Pre heat oven 200c
Prep time 30 minutes
Cook time 1 hour
1 kg Minced beef
100g Tomato ketchup
2 Onions finely chopped
1 Red chilli finely chopped - optional
Small handful of sage leaves
Small handful of parsley leaves
2 Garlic cloves finely chopped
1 Tablespoon olive oil
200g mushrooms finely chopped
300g Puff pastry
Mix the mince beef with the ketchup, 2 of the eggs, onions, half the garlic and half the herbs and the chilli if using, season, then form into a sausage shape and bake in the oven for 20 minutes.
Let it cool, turning it over half way through cooling so the juices disperse through the loaf.
Melt the butter and olive oil in a pan and saute the mushrooms with the rest of the garlic and herbs for 5 minutes, drain off any excess liquid, let cool.
Roll out the pastry and brush the inside with beaten egg, spread the mushrooms over the pastry, then put the meatloaf on top.
Cut strips in the pastry and braid the pasty, brush with egg and bake for 30 minutes. Cover if it starts to brown too quickly.