Clover Classic Meatball Wellington with Smoor
Take the classic Beef Wellington, and add a local twist with meatballs and smoor for your new favourite version!
Time: 40 minutes
Recipe by: Thando Manyoni
500g lean beef mince
½ onion, chopped
3 garlic cloves
½ cup breadcrumbs
2 tsp ground coriander
Handful parsley, finely chopped
2 cups mozzarella, grated
1 roll, thawed puff pastry
1 tbsp Clover Classic Spread
½ onion, sliced
1 can chopped tomatoes
Preheat the oven to 180°C and prepare a baking sheet.
In a large bowl combine the mince, onion, garlic, breadcrumbs, coriander, 1 egg, parsley, salt and pepper. Shape the mince into golf sized balls. Place the balls on the baking sheet and cook in the oven for 10 minutes. Flour your working surface and lay the puff pastry and cut 10cm x 10cm squares. Place a tablespoon of mozzarella on each square, followed by a meatball and wrap the puff pastry around the ball, pinching the edges to seal in. Repeat the process until all the meatballs are covered. Place the puff pastry balls, seam side down, on a prepared baking sheet. Brush with egg wash and bake for 25minutes. In a saucepan, melt the Classic spread and add the onions and saute for 5 minutes. Add the tomatoes and simmer for 10 minutes. Season to taste. Serve the meatballs on top of the tomato sauce.
Chefs Tip: You can make a your usual frikkadel mixture for your wellington and serve it with a smoor – the Mzansi way!