Prison Wellington
Based on:
TypeMain course
Serves4 people
DateAugust 20, 2026
Beef Wellington as a prison cell, with edible bars and pickle keys for a scandalous main course.
A classic beef Wellington shaped like a prison cell: neat rectangle, pastry 'bars' on top, and a dark mushroom filling. Three small pickles as keys reference the theme of imprisonment and the notorious Australian scandal.
Ingredients
- 800 g beef tenderloin
- 500 g chestnut mushrooms
- 1 shallot
- 2 cloves garlic
- 1 tbsp fresh thyme
- 8 slices prosciutto or serrano ham
- 1 sheet fresh puff pastry (or 8 frozen squares)
- 2 eggs
- 2 tbsp mustard
- 2 tbsp butter
- 3 small pickles
- Salt and pepper
- Flour for dusting
Method
- Preheat oven to 200°C.
- Finely chop mushrooms, shallot, and garlic. Fry in butter with thyme until moisture evaporates. Season with salt and pepper. Let cool.
- Brush beef with mustard, sear on all sides in a hot pan, let cool.
- Lay cling film on the counter. Arrange ham slices overlapping, spread with mushroom mixture. Place beef on top and roll tightly. Chill for 30 minutes.
- Roll out puff pastry into a rectangle. Remove beef from wrap and place in the center. Fold pastry around and seal well.
- Cut leftover pastry into thin strips and lay them as bars on top, creating a prison cell effect.
- Brush the whole with beaten egg.
- Bake 30-35 minutes until golden brown. Rest for 10 minutes.
- Cut into four equal rectangles. Place one on each plate, and add three small pickles as keys beside each portion.
Serving notes
- Serve on a rectangular white plate for the cell effect.
- Arrange the pickles neatly as keys beside the cell.