Meatball Wellingtons

• 8 duBreton Extra Lean Ground Pork Meatballs prepared until frying stage, but not baked.
• Mushroom duxelle (recipe below)
• 2 - 10 inch by 10 inch (approximately 456g) of frozen puff pastry, thawed as per package directions
• Flour for dusting
• 1 egg

Mushroom Duxelle

• 1 teaspoon (5 mL) olive oil
• 2 tablespoons (60 mL) butter, divided
• 8 ounces (225 g) cremini mushrooms, finely chopped
• 1 shallot, finely chopped
• 1 clove garlic, finely chopped
• 1 tablespoon (15 mL) fresh thyme
• ½ teaspoon (2.5 mL) of salt
• 1 teaspoon (5 mL) black pepper
• 5 ounces (140 g) duBreton Roasted Onion and Maple Liver Paté

Port Gravy

• 1 tablespoon (30 ml) of olive oil
• 1 shallot
• 2 cloves of garlic
• 1 tablespoon (15 ml) of Dijon or whole seed mustard
• ½ cup (125 ml) of port
• 1 onion
• 2 tablespoons (60 ml) of flour
• 2 ½ cups (625 ml) of beef stock

Mushroom Duxelle

1. Heat the oil and butter in a large pan over medium-high heat. Add mushrooms and sauté until all the water has evaporated.
2. Add in the remaining butter, shallots, garlic, thyme, salt and pepper, sauté 5 minutes.
3. Remove from heat and let cool completely. Once cool, mix the mushroom duxelle and paté together.

Port Gravy

4. In a medium saucepan over medium heat, sauté the oil, shallot and garlic until translucent. Stir in the mustard.
5. Deglaze pan with the port. Allow the alcohol to cook off, approximately three minutes.
6. Gradually stir in the flour, mixing well then add the beef stock. Reduce heat to medium-low and simmer for 10 minutes, stirring frequently.
7. Blend using an immersion or standard blender and strain. Set-aside until ready to use. Gravy can be easily reheated on the stove or in the microwave.

Meatball Wellingtons

8. Preheat the oven to 400°F.
9. Prepare the meatballs as per recipe.
10. Whisk the egg in a small bowl to create an egg wash.
11. Cut the puff pastry into 8 rectangles, approximately 4 inches by 2 inches (or large enough to envelope a meatball).
12. Lightly flour your work surface and roll out one rectangle of pastry until slightly larger than the original size and even in thickness.
13. Place a meatball on one half of the rectangle and top with approximately one eighth of the mushroom duxelle. Using a pastry brush or your finger, apply the egg wash to the bottom outside edge of the pastry, fold over the top and seal the edges together, forming a small square pocket. Place on a parchment-lined baking sheet and repeat with all meatballs.
14. Bake for 18 minutes, or until the pastry is puffy and golden.
15. Serve with port gravy and roasted cauliflower or your favourite seasonal side dish.

Recipe and image credit: Camille Llosa, Foodoo Kitchen

Tips: You can make a whole batch of meatballs and freeze the leftovers for another meal.