3 slices of bread form
1 kg of ground beef
400 g of fresh linguica without peel
1/3 cup of milk
2 tablespoons of butter or margarine
1 medium onion, finely chopped
1 clove of garlic, mashed
2 well-beaten eggs
2 teaspoons of salt
1/2 teaspoon of black pepper
1/2 teaspoon of paprika
6 hard-boiled eggs, cut in half lengthwise
Condiments and herbs for garnish
For the dough:
3 cups of all-purpose flour
1 1/2 teaspoons of salt
1 cup of cold butter or margarine
6 to 9 tablespoons of cold water
5 tablespoons of cold butter
3 slices of bread form
1 kg of ground beef
400 g of fresh linguica without peel
1/3 cup of milk
2 tablespoons of butter or margarine
1 medium onion, finely chopped
1 clove of garlic, mashed
2 well-beaten eggs
2 teaspoons of salt
1/2 teaspoon of black pepper
1/2 teaspoon of paprika
6 hard-boiled eggs, cut in half lengthwise
Condiments and herbs for garnish
For the dough:
3 cups of all-purpose flour
1 1/2 teaspoons of salt
1 cup of cold butter or margarine
6 to 9 tablespoons of cold water
5 tablespoons of cold butter
Grease a loaf pan with oil and set aside
Misture the bread and let it soak in milk until soft
Combine the ground beef, linguica, and bread mixture in a bowl
In a skillet, melt the butter or margarine, add the onion and garlic, and cook until tender
Add the egg mixture to the meat mixture and stir well
Reserve some of the eggs for brushing the dough later
Mix the seasonings with the remaining eggs and add to the meat mixture
Mix well
Place half of the dough in the loaf pan, cover with the hard-boiled eggs, and top with the remaining dough
Fold the two ends of the dough towards the center like a package
Open the dough again with a rolling pin and shape into a rectangle
Fold once more, then open and shape into a triangle
Chill in the refrigerator for several hours or overnight
Open the dough on a flat surface and place the beef Wellington in the center
Wrap tightly, sealing the edges
Place on a baking sheet lined with parchment paper and brush with egg wash
Bake at moderate temperature (170°C) for 40 minutes or until golden brown
Let cool for 15 minutes before serving
Serve warm, garnished with condiments and herbs as desired.
