Individual Air Fryer Scotch Beef Wellingtons

Nutrition

Energy 1047kcal
Fat 63g
Sat Fat 28g
Fibre 6.4g
Protein 63g

Ingredients

Cooking Method

Method

1
Remove the steaks from the fridge 30 minutes before cooking. Preheat the air fryer to 220°C, rub ½ tbsp olive oil all over the steaks before air frying for 3 minutes on each side for pink meat. Cover in foil and set aside to rest.
2
For the mushroom filling, heat the remaining ½ tbsp olive oil in a large frying pan over a medium heat. Add the shallots and mushrooms and fry for 10 minutes until the shallots have softened and any liquid from the mushrooms has evaporated.
3
Add the garlic and thyme and stir for a couple more minutes.
4
Turn up the heat and add the white wine. Reduce the liquid to almost nothing and season generously with pepper and ¼ tsp salt. Set aside to cool completely and remove the thyme sprigs.
5
Once your steaks have rested, pat dry with kitchen paper. Lay out two slices of prosciutto on a chopping board so they are slightly overlapping. Spread over the cooled mushroom mixture in the middle of the slices, slightly bigger than the size of your steaks. Place a steak on top of the mushroom mixture, top the steak with more of the mushrooms and wrap the steak carefully in the prosciutto slices so they have a layer of the mushroom mixture around them and there are no gaps in the prosciutto. Repeat with the other steaks and then wrap each one in clingfilm and refrigerate for 30 minutes.
6
Unroll the puff pastry sheets and cut each sheet into quarters. Place a steak in the middle of one of the quarters, brush round the border with beaten egg and place another quarter of the pastry on top. Gently press down so the steaks are well sealed and there are no air pockets. Crimp around the edges using your fingers or mark the edges with the back of a fork to seal. Glaze the outside of the pastry with more beaten egg and score the top of the wellingtons with the back of a knife. Chill while you assemble the other wellingtons.
7
Preheat the air fryer to 200°C. Place a sheet of baking parchment in the bottom of the basket and bake two of the wellingtons at a time for 15 minutes until the pastry is puffed up and golden, leaving the remaining two to chill in the fridge. Leave to rest while you cook the remaining two wellingtons. (15 minutes will give you pink meat, 20-25 minutes will be more well done).
8
Serve with some air fried greens of your choice and gravy or horseradish to taste.

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