Chicken Liver Pate Stuffed Beef Wellington Recipe
The recipe is a collaboration between Work Sharp Culinary and RecipeThis that combines the rich, savory flavors of chicken pate with the buttery crispness of shortcrust pastry and tender beef filet for a decadent comfort food experience.
Airfryer Beef Wellington
Prep Time - 15 mins
Cook Time - 35 mins
Total Time - 50 mins
A delicious Airfryer Beef Wellington made with homemade chicken liver pate and homemade shortcrust pastry. A real treat in the Airfryer.
Ingredients
- Homemade Chicken Liver Pate
- Homemade Shortcrust Pastry
- Beef Fillet
- 1 Medium Beaten Egg
- Salt & Pepper
Instructions
- Get your beef fillet, give it a clean, chop any visible fat, season with salt and pepper and then seal it up with cling film and place in the fridge for an hour.
- Make your batch of chicken liver pate and homemade shortcrust pastry.
- Roll out your shortcrust pastry and using a pastry brush go all around the edges with beaten egg to help make it sticky for sealing.
- Then inside of the outer egg line place a thin layer of the homemade pate until you can no longer see the white pastry.
- Remove the cling film from the meat and place the meat in the middle on top of the pate and push it down a little.
- Seal the pastry around the meat and the pate.
- Score the top of the pastry so that the meat has a chance to breathe.
- Place in the Airfryer on the Airfryer Grill Pan and cook for 35 minutes at 160c/320f.
- Leave to rest for a couple of minutes, slice and serve with roast potatoes.
Read the complete recipe here at RecipeThis!
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