Individual Lamb Wellington Parcels With a Madeira Sauce

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

This is a different take on my more extravagant beef wellington, an elegant meal that is far more cost effective and it looks and tastes wonderful. Were I have put the pate feel free to use proper fois gras which is what I use in my beef wellington, but of course that is triple the price of getting chicken or duck liver pate. I also bought morel mushrooms to go in the sauce these are a more expensive mushroom but no where near the cost of black truffles, which I use in my wellington recipe. I could not get fresh when I made this so I bought a 20g dried packet and used about half as it was just for two, I yielded around 11/2-2 Tablespoons of chopped morels (didn't measure exact.)

Ingredients Nutrition


  1. Melt butter in a pan add mushrooms, cook until soft, add onion, cooking stirring until onion softens, add herbs, cream and salt and pepper, cook until liquid has evapourated., set to one side.
  2. Lightly flour a surface and roll out puff pastry, cut in half so you have 2 separate sheets, enough to cover both fillets completely, depending on the size of your fillets, you will either use all or have a little left over. I usually make some jam tarts if this is the case.
  3. Take a lamb fillet and spread half the pate over the top and sides of the meat, press half the mushroom onto the pate.
  4. Take a pancake and place it on top of the mushroom mixture, carefully turn it over laying it, pancake, mushroom side down onto the pastry, fold up the other part of the pancake to cover underside of lamb, fold remaining pastry over the pancake to form a little parcel, brush joining ends of pastry with milk or eggs to seal. Decorate top of pastry if desired.
  5. Place lamb parcels on a lightly oiled baking tray and bake in pre-heated oven of 200 degrees Celsius for 30-40 Min's or until pastry is browned and risen.
  6. Sauce:.
  7. Bring Madeira and stock to the boil, mix a little water with the cornflour add to sauce and stir until it thickens slightly, add morels and stir to combine.
  8. To Serve: I served mine over parsnip mash and vegetables and drizzled with the sauce.
Most Helpful

5 5

This recipe is excellent. It is a lot of work but it is really worth it. I made a couple of changes, I had some saffron butter left over from Christmas so I used that. I used goose liver pate (normal goose liver pate, not foie gras, so it wasn't so much more expensive than the chicken) because they didn't have a chicken one that I know I like. I also made extra sauce to use up the mushrooms from the rest of the recipe and to make sure I didn't need a side dish to save me some work. I will try it again with roe deer because I think the recipe would also be well suited to roe deer as well. Thanks for sharing!