INGREDIENTS
- – Hip tail 1 unit.
- – Olive oil.
- – Sal.
- – Butter.
- – Purple onion 1 unit.
- – Mushroom 250 g.
- – Parsley 1 handful.
- – Garlic 2 cloves.
- – Vino tinto 100 cc.
- – Paté 1 can.
- – Smoked bacon 200 g.
- – Puff pastry cake lid 1 unit.
COLITA DE QUADRIL A LA WELLINGTON to shut the yr having fun with a spectacular dish! Observe the step-by-step under and put together it for the household
PROCEDURE:
1. Brown the rump tail in a frying pan with olive oil on all sides. To Salt.
2. Individually, brown the onion and chopped mushrooms in butter.
3. Season with salt and pepper and add the chopped garlic and parsley. Deglaze with crimson wine.
4. Switch to a bowl and blend with pâté.
5. Wrap the meat in bacon and unfold with the pâté combination.
6. Wrap in dough.
7. Bake in a medium oven on an oiled plate for about 30 extra minutes.
