29 May, 2017
Wonton Wellingtons
Wonton Wellingtons
Makes: 6
- 12 wonton wrappers
- 6-8 button mushrooms, finely chopped
- 2 garlic cloves, finely diced
- 180g thick cut eye fillet
- 1 teaspoon Dijon mustard
Method:
- Place the mushrooms and garlic in a small saucepan with 2 teaspoons water
- Simmer the mushrooms until cooked down and all the moisture has evaporated, approximately 4-5 minutes
- Set aside to cool
- Preheat oven to 180 degrees Celsius and line a tray with baking paper
- Cut the steak into 6 equal 30g portions and in a very hot frying pan seal the steak both sides no longer than 30 seconds total
- Set the steak pieces aside to rest
- Lay 6 wonton wrappers out on a clean dry surface
- In the middle of each wrapper place a small amount of the mushroom mixture (1/12th of the mix per wonton wrapper)
- Smear the both sealed sides of the steak with the Dijon mustard and place the steak piece on top of the mushroom
- Top each piece of Dijon smeared steak with the remaining mushroom mix
- Cap each steak/Mushroom pile with one of the unused wonton wrappers pressing firmly down to completely encase
- Using a damp fingertip wet around the edge of the base wonton and then wrap the dampen edges up fully close and to seal the wonton Wellington
- Lightly spray the tops with cooking spray or brush with an egg wash
- Bake in the oven for 15 minutes or until your wontons are golden and crunchy.
Nutritional Value per serve:
- Calories: 93
- Total fats: 2g
- Total carbohydrates: 8g
- Protein: 8g
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly either cooked or prepared and uncooked to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.