Recipe courtesy of Marco Biasetti
2 tsp Fennel Seeds
1 Red Onion
400g Sausage Meat
Large Pinch of Salt
1 Beaten Egg
Light your oven, after 15 minutes push the fire to the back of the oven. Feed with only a small log to maintain the temperature, then do not feed further wood.
Finely slice your leek and onion. Heat a tbsp of olive oil in a pan and add fennel seeds, after a minute, add in the leeks and onion and saute until soft.
Mix your leek mixture with your sausage meat in a bowl and season.
Roll out your pastry on the baking paper and transfer to your oven tray. Put the sausage meat mixture lengthways down the middle of the pastry, then cut the pastry into strips, at right angles to the meat. All the way down. Cross the strips in a lattice over the sausage meat to cover it. Then brush with the beaten egg.
Put your wellington in the oven for 40 minutes, turning the tray around every 10 minutes. Cover with foil once browned to prevent burning, rest for 5 minutes outside oven.
Serve with a salad or veg and enjoy!
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