Polpettone alla Wellington
Meatloaf "Wellington": a fusion dish that joins a popular Italian celebration dish and a British classic!
Ingredients
- 500 grams Beef Mince 15%
- 500 grams Lean Pork Mince
- 300 grams Stale Bread
- 2 eggs
- 150 grams grated Parmesan Cheese
- handful Parsley
- 2 cloves garlic
- 1 tbsp salt
- 2 stalks Italian 'Friarielli' or turnip tops. It can be substituted with Cavolo nero or spinach.
- pinch black pepper
- 1 roll puff pastry Alternatively, see the notes to make your own!
- 150 grams Caciocavallo cheese Or a melting cheese of your choice
Instructions
- If you are making your own puff pastry, you need to start at least 30 minutes before making the meatloaf as this preparation has a 20 mins resting time in the fridge.
- First, soak the stale bread in water or milk for about 1 hour until soft. Then squeeze the excess liquid and set aside.
- Cook your green according to the type of product. If you have been lucky enough to get your hands onto some Friarielli or turnip tops, clean them thoroughly and then stir fry them until wilted in a frying pan with some olive oil and a clove of garlic. Add some chili flakes if you don't mind some heat! Set the greens aside to cool down.
- Combine together all the ingredients except for the puff pastry and the Friarielli and knead until it is well mixed through.
- Unroll your puff pastry sheet on some baking paper, then spread your greens evenly on it.
- Form a meatloaf in the middle of your puff pastry sheet, add a core of cubed Caciocavallo cheese in the middle, wrap it and close the puff pastry where the edges join.
- Cook in the oven at 160 degrees fan/180 static for roughly 45-50 mins. To make sure it's cooked through, we suggest using a thermometer.
- Serve with roast potatoes or your side of choice and enjoy!