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Wellington Bread Loaf

  Vienna loaf 1
  Butter 1 Ounce, melted (30 Gram)
  Liver pate 8 Ounce (250 Gram)
  Button mushrooms 4 Ounce, sliced (125 Gram)
  Lean beef 1 1⁄2 Pound, minced (750 Gram)
  Snipped fresh chives 2 Tablespoon
  Crushed black peppercorns 2 Teaspoon
  Eggs 2 , lightly beaten
  Beef stock cube 1⁄2
  Tomato paste 1 Tablespoon
For red wine and thyme sauce
  Butter 1 Ounce (30 Gram)
  Flour 2 Tablespoon
  Beef stock 4 Fluid Ounce (1/2 Cup / 125 Milliliter)
  Dry red wine 4 Fluid Ounce (1/2 Cup / 125 Milliliter)
  Freshly ground black pepper To Taste

1. Cut base from bread loaf and reserve. Scoop bread from center of loaf leaving a 1 cm / 1/2 in shell. Make bread from center into crumbs and set aside (a), brush inside of bread shell with butter, spread with pate, then press mushroom slices into pate.
2. Place 1/4 cup / 60 g / 2 oz reserved breadcrumbs (keep remaining breadcrumbs for another use), beef, chives, black peppercorns, eggs, stock cube and tomato paste (puree) in a bowl and mix to combine.
3. Spoon beef mixture into bread shell (b), packing down well. Reposition base and wrap loaf in aluminum foil. Place loaf on a baking tray and bake at 180°C / 350°F / Gas 4 for 1 1/2 hours or until meat mixture is cooked.
4. To make sauce, melt butter in a saucepan over a medium heat. Stir in flour and cook, stirring, for 1 minute. Remove pan from heat and gradually whisk in stock and wine (c). Return pan to heat and cook, stirring constantly, for 4-5 minutes or until sauce boils and thickens. Season with black pepper to taste.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Party
Preparation Time: 
30 Minutes
Cook Time: 
120 Minutes
Ready In: 
150 Minutes

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Wellington Bread Loaf Recipe