It's Not a Beef Wellington

Today i make a mince beef wellington from Jamie Oliver recipe cookbook.
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[@moorwalks]

Give yourself more credit Keith; that's an outstanding effort mate. I know what you mean when you say "I will use my own seasoning because Jamies is rubbish", like when he says "let's cook something with ingredients from your own cupboard" and suggests Aubergine Curry Dal with Herby Flatbreads, REALLY... Like we all have the ingredients for that in our cupboard lol

[@scotty634]

Yeah or rainbow trout hs ha

[@itskeithnNat]

Yes mate 100% right

[@itskeithnNat]

Yes lacey

[@janelloyd4332]

That looked lovely, may be cooking them on a metal tray without the parchment paper would help with the soggy bottom part, and dry fry the mince for a little before adding the rest of the filling ingredients..but I bet they tasted wonderful

[@itskeithnNat]

Thanks for the tip Jane

[@SuperLittleTyke]

If you made the same pie/pasty _without_ meat, you would basically be making a famous wartime Woolton Pie. This was recommended by the government during World War II. Instead of pastry, because flour was difficult to obtain, potato pastry was used. Apparently lots of people liked it. The various vegetables were often leftovers from other meals. I expect if one was lucky enough to live in the countryside, a wild rabbit might be caught and added to the mix as well. Added protein and flavour.

[@itskeithnNat]

Good to know Super Thanks

[@iceeyes3875]

You did a wonderful job making this, looks great! I’d happily enjoy eating that meal. You work very hard on what you do and I love the videos… you and Nat are truly great ♥️

[@itskeithnNat]

Thank you so much Alyson

[@longvile]

lets have some more hairy bikers. ya cor goo wrong proper mons portions .keep them coming mate. 👍👍👍👍👍

[@itskeithnNat]

More coming soon mate

[@yroppoor]

i do this as a slice and cut it into bits and freezes it for quick meals much better than shop ones also chips and good old baked beans with it and a butterd roll

[@itskeithnNat]

That sounds good yrop

[@Nata3ha22]

Amazing channel i love it 🥰

[@itskeithnNat]

Thank you Natasha

[@shaun123387]

Cracking Cornish Pasty Mate...😆..I mean Beef Wellington lol...👍👍..

[@itskeithnNat]

LOL mate Thanks

[@mummyd1990]

Just love your channel it's proper belting mate,keep up the fantastic work,it looks proper nice so going to have a go at making this cheers matey.

[@itskeithnNat]

Thank you so much Billy

[@kevinhoughton9134]

I like the look of that, and I love home made pastries and pies. I bet that's tastier than anything on the supermarket shelves.

[@SuperLittleTyke]

The only shop-bought pasty that I like is the one from Pukka.

[@itskeithnNat]

It was tasty with onion gravy mate

[@itskeithnNat]

lol

[@HolyFreakinDragonSlayer]

Very tasty 😋 trying your mousaka out friday night, we cant wait x

[@itskeithnNat]

Hope you enjoy it Holy

[@donnalembo4243]

I guess Jamie Oliver can’t be counted on for his recipes. It only tasted good because you knew to do your own seasoning. Just wanted to let you and others know I got my OFG Hoodie delivered to the US in two business days!!! I can’t wait to wear it when the weather gets cooler!

[@itskeithnNat]

Superb Donna. Thank you so much

[@deanbrown7643]

Home cooked pasties lovely !! Nice job

[@itskeithnNat]

Yes mate

[@grant7345]

excellent, looks yummy

[@itskeithnNat]

Thanks mate

[@duncantempleton7617]

I can’t help but think that the mince ought to be browned off, drained, then the veges added. Then cooled, add the egg, wrap and chill. Then, with a lot of the moisture taken out and everything cooked, you could reduce the end cooking time to around 20 mins @ 200c, just enough to brown the pastry. It’ll still be a long Cornish pasty, but the end result would be better I’m sure…

[@itskeithnNat]

Cheers mate, but yes still a pasty

[@martynwestone1]

Quality video. Thanks

[@itskeithnNat]

You're welcome Martyn

[@sarahkhan6979]

That looks good and tasty 😋 👍 hope you and your family are doing well💕

[@itskeithnNat]

Thank you Sarah

[@lauriep9067]

This looks pretty good mate.. your a master class ..👍

[@itskeithnNat]

Thanks Laurie

[@varcusja]

Love it

[@deathbycocktail]

Looks like those would feed the 5000! I reckon it's the recipe again- wet fillings were always going to stew a bit in the pastry. Glad you did your own seasonings but it's a weird cookbook this!

[@itskeithnNat]

Yes mate agree

[@r.e.l.m1853]

"Its not a beef wellington... ITS A PORK WELLINGTON" (take note i put this here before watching the vid😂)

[@itskeithnNat]

LOL RELM

[@johnfisher1544]

Well done Kid, enjoyed the content of your video, my most favorite shop on the planet is Aldi, so your revues and feedback add to my conviction that they are trying to keep the cost of living down, carry on what you are doing, well done….!👍

[@itskeithnNat]

Thank you John

[@bonadesign]

Good stuff and good editing. I fancy a slice of that.

[@itskeithnNat]

Thanks bonadesign

[@jshaw4757]

Try it when gone cold it won't be oily then ...cheers

[@itskeithnNat]

Cheers mate

[@andrelamoureux6167]

Looks ok think I might have cooked the meat first let it all go cold then put it in pastry

[@garethevans6609]

Keith don't know for sure but to me they look to close together so not enough air circulation

[@itskeithnNat]

Yes mate that's what i think. Thanks

[@sharronlewis3429]

😋🤤, just a tip, the pastry , you should always give it a roll ,with a rolling pin, 🤫, or maybe, just cook the filling off a little next time, I would, but it did look, bloody lovely, Eat your heart out Jamie Oliver. 🤩

[@itskeithnNat]

Thanks for the tip Sharron. i will get it right one day

[@lisah.5559]

That looks really nice and u did perfect pastry! I reckon sealing the mince sausage after being in fridge to reduce leaking, probably give bit more flavour too. Nice one Keith.. Love to Nat x

[@jshaw4757]

Yh sounds about right....or if you salt the mince for a few hours before you make it will draw most the water out then you could just add a touch off oil too the mince so not dry then make it up...cheers

[@STEVIEBHOY]

Jus-Roll made the pastry 🤣

[@lisah.5559]

But that normally goes wrong lol

[@itskeithnNat]

Thanks Lisa

[@staceyguy891]

Nice one Keith

[@itskeithnNat]

Thank you Stacey

[@iansims2984]

It's a massive pasty. Yet another fantastic Jamie Oliver recipe !!

[@itskeithnNat]

LOL mate so true

[@robertlonergan9401]

Cottage pie in flaky pastry. Hearty filling meal and healthy portions. Another winner Keith!

[@Renwick19]

Know that sounds like a whiled recipe to do but I bet it would taste bloody good

[@itskeithnNat]

Good idea mate

[@itskeithnNat]

It does sound good mate

[@martinedingivan]

Looked nice but would look and taste better as a filling for either a pie or pastie thanks for sharing wish you would try my mam's recipe for corn beef hash and dumplings I grew up in Oldham England back in the day and I think this was an oldham recipe 😁

[@itskeithnNat]

Thanks magic. I will soon. Send me the recipe again and I will screenshot it

[@martinedingivan]

@@itskeithnNat ok you need 1 tin cornbeef 1 tin tomatoes 1 tin peas and a couple of potatoes and gravy granules salt and pepper to your liking this is how you make it cut cornbeef into cubes put into a pan put the tomatoes and peas with their juices into same pan cut your potatoes into cubes and add to the rest of ingredients cover with water bring to boil then simmer until potatoes are soft and gravy granules to thicken then serve and salt and pepper to your taste eat enjoy😁

[@MrAshprice]

Looks lovely mate 👍👍❤️

[@itskeithnNat]

Cheers Ashley

[@asseyez-vous6492]

It took me years to get to grips with pastry. Still, you did a great job 👍🏻

[@itskeithnNat]

Thank you Asseyez

[@davidjones6470]

Looked well tasty!!! Nice one Keith 🤘

[@itskeithnNat]

Thanks mate

[@Renwick19]

That looks really nice mate but I agree with you when you say it looks more like a mince beef and vegetable pasty as that’s what it is. A beef Wellington is a whole slab of beef usually tenderloin witch is sealed and browned all over in a frying pan then the beef is in cased in a mushroom paste that keeps the beef justices in and stops the pastry getting soggy when it’s baking

[@itskeithnNat]

Yes Mate

[@robertlonergan9401]

Beef wellington is made from the fillet of beef or chateaubriand,not sirloin or any other cut. Frying the mince would not allow it to bind properly. Anyway,top scran!

[@Renwick19]

@@robertlonergan9401 I would bind properly if you rolled the mince up in to the shape you want and cooked it in foil to keep the shame

[@robertlonergan9401]

@@Renwick19 the foil would impart colour to the meat (SILVER,)and leave a metallic taste.

[@shingerz]

Sound them owd good job 👍

[@itskeithnNat]

Cheers Mick

[@pauleccles507]

It's a pasty that Jamie olive oil tries to convince people it's a Wellington and charge them a fortune for

[@itskeithnNat]

Agree mate

[@bigdaddigaming]

tips, when rolling after the first role the ends should be folded in to give it a better seal before continuing to roll it, second you don't vent hole in a wellington weather it's a proper one or a poor man's one I think the ground beef should have been drained after the pan fry before continuing

[@itskeithnNat]

Thanks for the tip mate

[@bigdaddigaming]

@@itskeithnNat anything that can help improve it I'm willing to let you know

[@deanm6324]

You the best bro

[@itskeithnNat]

Thank you Dean

[@karenwinstanley3852]

Keith it looks gorgeous I could just eat that yummy 😋 😋Xxx

[@itskeithnNat]

Thanks Karen

[@susanreid9857]

Looked edible lol

[@itskeithnNat]

It was nice with onion gravy susan

[@macrook1961]

I think you are better off browning off the mince on its own to render the fat then drain away excess fat, even lean mince as a small amount of fat in it.

[@itskeithnNat]

Agree mate

[@PotatoPirate123]

I don’t want to seem like a moaner but what right does this have calling itself a wellington? Everything is wrong apart from the fact that it is wrapped in pastry. Wellington is supposed to be a beef fillet covered in mustard, wrapped in cured ham/crepe and a sautéed mushroom duxelles. This is basically minced beef and veg wrapped in pastry, and seems like a very lazy recipe, although I’m sure it was still tasty Keith. I don’t think having an interesting twist on recipes is a bad thing - and I think a minced beef wellington could be done right - but in this caseI think it shows us that Jamie Oliver has been making utterly inauthentic recipes for longer than we think 😂 I’d love it if you could make a decent variation on this with at least a vague nod towards authenticity

[@itskeithnNat]

I agree 100% with you mate

[@susanned5451]

Sorry Keith but its nothing like a Cornish pasty. A proper pasty has only 4 ingredients - chuck steak/skirt (meat) potato, onion and swede/turnip. Definitely NO carrot or mushroom. I'm cornish and have been making pasties for years! Got to admit though your "beef Wellington " looked pretty good.

[@itskeithnNat]

Thanks Susanne

[@itskeithnNat]

You can't beat proper Cornish Pasty Susanne, but i haven't had one for years

[@sameastwood4517]

Bitta brarn sauce pal

[@itskeithnNat]

Yes Sam

[@andrewgordon8859]

Should have baked it on a wire rack individually so the fat can leak away and not collect around the bottom our Wellington. No more soggy bottoms then 😜

[@christianbuczko1481]

It doesnt appeal to me with the veg inside, and no gravy. Maybe if the veg was replaced with mushrooms, and a few oxo cubes, then cool in wrap and paint it with dijon mustard before wrapping in pastry.

[@itskeithnNat]

Sounds good mate

[@scotthaynes3187]

Would have been better trimming that pastry off rather than rolling it all the way round

[@itskeithnNat]

Yes maybe mate

[@joekerr6685]

Question. How do you make a sausage roll…….. You push it down a hill.

[@scotty634]

Ha ha ha ..where other than on scales would you weigh a pie ...somewhere over the rainbow weigh a pie ..

[@itskeithnNat]

lol

[@mansfieldlad123]

I think you would have been better off cooking the mince adding the other bits and bobs and making a pie or like you say pasties. I'm sure a lot of these recipes have never been tried and tested he just makes them up to fill the book up same as that school dinners book you have.

[@itskeithnNat]

Agree mate

[@Elizabeth-ud7fs]

Hi OFG how you doing? That looks lovely. Would be nice with some onion gravy n tatties. I think if you Browned off the mince first it may have took out all the fat. Lovely though. Give my love to NAT 💖🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@itskeithnNat]

Thanks Elizabeth, Yes had onion gravy with it

[@davecoleman7431]

That looks like great to me mate , a tad of ketchup and I could smash that

[@itskeithnNat]

Cheers Dave

[@basingstokedave4292]

go get in your pool

[@itskeithnNat]

I might do mate

[@chewandswallowtv4783]

hello 👋

[@itskeithnNat]

hello Chew

[@Renwick19]

I think the reason you has so much fat coming out was because you didn’t cook the filling before hand . Had you cooked the filling first then wrapped them in the pastry the bottoms would he perfect

[@itskeithnNat]

Thanks for that Michael

[@Renwick19]

@@itskeithnNat no problem

[@davecoleman7431]

Iam first wooo !

[@itskeithnNat]

Thank you mate

[@Mark-mz3fi]

Another crap recipe from Jamie lol 😂. Should of fried the mince of first to remove the excess fat and juices I think.

[@itskeithnNat]

and me mate