Traditional beef Wellington consists of roast beef wrapped in pastry with a layer of liver pate between the two. Developer Hayley MacLean, however, simplifies things in her easy individual beef ...
Roll the dough into a ball, then wrap it in cling film and chill ... Place the onions in a line down the middle of the pastry disc. Spoon the chopped steak on top, then spoon the cooked potato ...
For the pastry base, check the shortcrust pastry sheet ... Season the beef and sear the steak in batches, until evenly browned. Transfer to a plate or bowl. Reduce the heat and add a drizzle ...