MEATLOAF WELLINGTON

MEATLOAF WELLINGTON
Pastry:
250 g cake flour
Pinch salt
130 g butter (I used cordon bleu)
Some paprika if u want.
Put all ingredients in a bowl and rub with fingers to get a crumbs like dough.
Add 2 to 4 tablespoons of ice cold water. Mix till just combined. Form in a ball and wrap in cling wrap for 30min.
Once rested roll dough out.
For the filling I used
400 g mince
2 eggs
Finely choped onion
Bread crumbs enough to bind
Garlic
Salt and pepper
Bbq spice
Mix all together form in a log and wrap in dough.
Bake at 220 ºC  till golden brown.
Foto: Liz Marillier