- 250g flour
- 1tsp salt
- 250g butter
- 150ml water
- 500g ostrich fillet
- 1 stick butter
- 500g smoked shoulder bacon
- 300g wild mushrooms
- 200g water chestnuts
- ½tbsp salt
- 1 clove garlic
- Sift the flour and salt into a large bowl.
- Break the butter into small chunks, and add these chunks to the bowl of flour.
- Make a well in the flour and butter mixture, and pour in about ⅔ of the cold water.
- Mix until you have a firm dough. Make sure to keep small flecks of butter visible in the dough.
- Cover with cling film and leave to rest for 20 minutes in the fridge.
- Place the dough onto a lightly floured surface. Roll the dough out gently until it forms a smooth rectangle.
- Roll the dough in one direction only, until three times the width. Don’t overwork the butter – you should have a marbled effect.
- Fold the top third down to the centre, then the bottom third up and over that.
- Turn the dough 45°, and roll out again to three times the size.
- Fold as before, and cover with cling wrap.
- Place in refrigerator for 20 minutes to chill before use.
- In a hot pan, sear the fillet with butter. You want the ostrich to be sealed, but not cooked through.
- In a food processor, combine the mushrooms with the water chestnuts and the clove of garlic. Blend until fine in texture.
- In a frying pan, place the mushroom mixture evenly over the surface of the frying pan.
- Cook on a medium heat until the moisture in the mixture has reduced. The mixture must be a pate consistency.
- Remove from the heat and let it cool.
- Wrap the fillet of steak in the smoked bacon.
- Roll the pastry out into a semi-thin oval shape.
- Leaving the edges clean, layer the mushroom duxelle on top of the pastry.
- Place the fillet on top of the pastry.
- Fold the edges of the pastry to form a tight parcel around the meat, pinching the edges together.
- Place the wellington onto a piece of greased parchment paper, pinched edges facing down.
- Roll a piece of leftover dough out into a thin rectangle. Cut diamond shapes out of the pastry.
- Place this rectangle of pastry on top of the wellington, and cut off any excess pastry.
- Cover the pastry in egg wash.
- Bake the wellington in the oven for about 30 minutes at 200°C.
- Remove the wellington from the oven and allow to rest.
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.