Ingredients
For the veal
For the pastry
350g/12oz self-raising flour
175g/6oz butter
pinch salt
1 free-range egg
75ml/2½fl oz wate
For the veal filling
150g/5oz veal steak, chopped
1 portabello mushroom, sliced
salt and freshly ground black pepper
1 free-range egg, beaten
1 tbsp sesame seeds
For the maple bacon
2 rashers streaky bacon
2 tsp maple syrup
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the pastry, blend the flour and butter in a food processor until the mixture resembles breadcrumbs.
3. Mix the breadcrumbs, salt and egg together in a bowl until well combined. Add enough water so that the mixture comes together in a ball. Transfer the dough ball to a floured surface and roll to the thickness of a pound coin.
4. For the veal filling, place the veal between two large sheets of cling film on a work surface. Bash the veal with a meat mallet or rolling pin until flattened slightly.
5. Place the veal on top of the pastry, lay the sliced mushrooms on top of the veal and season with salt and freshly ground black pepper. Wrap the pastry around the veal, brush the edges of the pastry with beaten egg and seal the pastry edges together.
6. Place the veal parcel onto a baking sheet, brush the top of the pastry with beaten egg and scatter with the sesame seeds. Bake the veal parcel in the oven for 15 minutes, or until the pastry is golden-brown and the veal has cooked through. Remove from the oven and slice into three pieces.
7. For the maple bacon, heat a frying pan over a medium heat and fry the bacon until crisp. Add the maple syrup and fry for one more minute. Set aside.
8. To serve, place the sliced veal Wellington onto a serving plate and top with the maple bacon.