Pipeline Wellington

Ingredients

• 2 rolls ready-made puff pastry (270 g each)
• 700 g ground beef
• 1 red onion
• 2 cloves garlic
• 2 tbsp tomato paste
• 1 red chili pepper
• 2 tsp smoked paprika
• 1 egg
• 2 tbsp breadcrumbs
• 1 tbsp mustard
• 1 tsp salt
• pepper to taste
• 1 tbsp oil
• 1 tbsp milk (for brushing)

Method

1. Preheat the oven to 200°C.
2. Finely chop the onion, garlic, and chili pepper.
3. Heat oil in a pan and sauté onion, garlic, and chili until soft.
4. Add the beef and brown. Stir in tomato paste, paprika, mustard, salt, and pepper. Let cool for 5 minutes.
5. Mix the meat mixture with breadcrumbs and let cool to hand temperature.
6. Roll out the puff pastry. Cut into wide strips (about 6 cm).
7. Place a line of filling down the center of each strip. Fold over and seal the edges well.
8. On a baking tray, shape the parcels into a winding pipeline with sharp angles.
9. Beat the egg with milk and brush the pastry.
10. Bake for 25 minutes until golden and cooked through.
11. Arrange the pipeline on a large platter and serve immediately.

Serving notes

• Serve with a sharp mustard sauce for extra bite.
• Place the pipeline on a dark platter for contrast.
• Garnish with a few parsley leaves as 'leaking' gas drops.