If the genes of a beef wellington and a meat loaf were to be crossed, this puffed meat loaf would be the resulting offspring. Individual pockets of seared minced meat patties, sandwiched over sauteed mushroom and topped with creamy spinach, all wrapped in a golden puffed crust.I served these on a bed of roasted kale, and accompanied by a hearty gratin dauphinois. This is a warming and satisfying family meal which can easily be jazzed up to serve for guests.
Ingredients: (makes 6 individual patties)
For the meat patty:
500g minced meat
2 Tbsp worcestershire
2 Tbsp olive oil
3 cloves garlic, grated
1 onion, grated
1 tsp salt
1/2 tsp pepper
For the assembly:
250g mushrooms, sliced
250g frozen spinach, thawed
1/2 onion, finely chopped
2 Tbsp cream cheese
6 squares puff pastry
1 egg, for brushing
Mix all the meat ingredients and divide into six thick patties. Refrigerate for at least an hour.
In a hot pan, sear the patties on all sides until golden. They will not be cooked inside, this is just to seal the patty and give it color. Set aside to cool completely.
Meanwhile, saute the thinly sliced mushrooms in a little oil until browned and reduced.
Stir in a tablespoon of cream cheese, and season lightly with salt and pepper. Set aside to cool completely.
Meanwhile, squeeze all excess fluid from thawed spinach.
Saute the finely chopped half onion in a little oil and stir in the spinach, season lightly, and finally stir in a tablespoon of cream cheese. Set aside to cool completely.
To assemble a single patty, spoon some cooled spinach in the center of the puff pastry, top with a cooled meat patty, top that with some cooled mushroom mixture.
Pinch the four corners of the pastry to enclose the patty and seal the sides firmly.
Place the individual puff meatloaves seam-side down on a baking tray.
Brush with a whisked egg. You can optionally decorate the surface with more puff pastry cut outs.
Bake in a 400F preheated oven for about 45 minutes.