MINCED BEEF WELLINGTON.

Preheat your oven to 180 deg C. You need 500gm of lean minced beef . Place 60 gm of chopped bacon pieces along with 1 peeled and diced onion and 2 tbs of minced garlic in a pan with 2 tbs of rice bran oil . Cook until the onion is tender , add the minced beef , breaking up using a fork and continue to cook until lightly browned . Finely chop 250 gm of sliced mushrooms and 1 dsp of finely chopped parsley . Add the mushrooms and parsley to the mince . Cook uncovered for 15 minutes , stirring frequently . Remove from heat . Add 1 cup of breadcrumbs to the meat mixture . Season lightly with salt and cracked black pepper . Join 2 sheets of ready made puff pastry at the join with your fingers . Trim the pastry to 30cm X 38 cm rectangle and brush with tomato paste . Heap the meat mixture along the centre and press 12 stuffed olives in a line along the centre of the mince . Press the mince into a roll . Fold over pastry to the centre , moisten with water and secure the join . Make sure the ends meet and the entire meat roll is completely sealed . Use excess pastry to decorate the top of the pastry securing with 1 beaten egg and brushing the pastry all over . Bake in a well preheated oven until golden . This is a great winter meal .