MEATBALL WELLINGTON RING RECIPE FOR TODAY

MEATBALL WELLINGTON RING

by TWISTED

INGREDIENTS

• 1kg beef mince
• 500g pork mince
• 1 tbsp chilli flakes
• 2 tbsp chopped parsley
• 1 cup parmesan
• 1 cup fresh breadcrumbs
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp oregano
• 1 tbsp garlic powder
• 1kg puff pastry
• egg wash
• marinara sauce, to serve
• Sliced Mozzarella

Directions

1. Mix your meat, seasoning, parsley, parmesan, breadcrumbs and egg in a bowl until well distributed. Dump onto a lined baking tray and fashion into a circle with your hands. Grill on high for 5 minutes. Drain and cool.
2. Roll out half of your pastry until wide enough to fit your full ring with a 1" edge. Lay down a ring of mozzarella, then pop on the meatball ring. Cover with another ring of cheese, then brush the exposed pastry with egg wash. Lay over another sheet of pastry. Cut a hole in the middle to seal the pastry together. Seal the outside with your fingers, then cut away the excess with a pizza cutter. Seal the outside with a fork. Brush everything well with egg wash.
3. Bake for 35 minutes at 200°C, or until the meat reaches 70°C and the pastry is lovely and golden.
4. Eat with copious amounts of rich marinara!