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The Great South African Bake Off

Gemsbok wellington with blueberry relish and wild mushroom paté

Signature recipe by Dot from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Puff pastry:

  • 250g bread flour
  • 125ml water
  • 25g melted butter
  • 200g unsalted butter
  • ½tsp salt

Meat:

  • 1 Gemsbok fillet
  • 2tbsp butter
  • Salt and pepper, to taste

Mushroom pate:

  • 1tbsp butter
  • 250g chicken livers
  • 1 shallot
  • 100g mixed exotic mushrooms
  • 100g rindless bacon
  • 1tsp minced garlic
  • ½tsp fresh thyme
  • 1 bay leaf
  • ½tsp fresh rosemary
  • 2tbsp double cream
  • 1 egg
  • 1tbsp sherry
  • 1tbsp flour
  • Salt and pepper, to taste

Blueberry relish:

  • 250g blueberries
  • 1 shallot
  • ½tbsp minced garlic
  • ½ orange, zest of
  • 50ml balsamic vinegar
  • 3tbsp brown sugar
  • 1tsp fresh tarragon
  • ½tsp dried red chilli flakes
  • ½tsp ground cardamom
  • Salt, to taste
  • Butter

Assembly:

  • 2 egg yolks

Preparation method

Puff pastry:

  1. Sift the flour and salt, and make a well.
  2. Add the water and melted butter.
  3. Mix until you have a rough dough.
  4. Turn out onto work surface, and knead until smooth.
  5. Wrap in cling film, and refrigerate for 1 hour.
  6. Place butter between two sheets of greaseproof paper.
  7. Beat with rolling pin to make a square (about 1cm-2cm thick).
  8. Roll out the dough to form a cross, and place the butter in the centre.
  9. Fold dough to make a square over the butter.
  10. Roll the dough onto a rectangle and fold in thirds. Turn the dough 90°, and repeat.
  11. Chill again for 30 minutes.
  12. Repeat the above again, twice.

Meat:

  1. Season the fillet with salt and pepper.
  2. Brown in a frying pan.
  3. Set aside to cool.

Mushroom pate:

  1. Heat the oven to 180°C.
  2. Melt the butter in a frying pan, and add the chicken livers.
  3. Add the chopped shallot, mushrooms, bacon and herbs.
  4. Cook until livers are no longer pink.
  5. Remove bay leaf, and blitz in a food processor until smooth.
  6. Add the egg, cream, sherry and flour. Mix, and season with salt and pepper.
  7. Transfer to a shallow baking dish, and bake for about 1 hour.

Blueberry relish:

  1. Cook the shallots and garlic over a high heat for 1 minute.
  2. Add the rest of the ingredients, and bring to the boil.
  3. Reduce the heat, and simmer for about 1 hour (until thickened).
  4. Leave to cool.

Assembly:

  1. Roll the puff pastry into a rectangle to fit the fillet.
  2. Spread a layer of paté over the fillet, followed by a layer of relish.
  3. Wrap in the puff pastry, making sure it is well sealed.
  4. Decorate, and wash with egg yolk.
  5. Bake in oven at 180°C, until golden brown.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.