Ground Beef Wellington With Chili Dip - cooking recipe

Ingredients

1 roll slightly stale bread, soaked in cold water, excess water squeezed out
1/2 cup fresh flat-leaf parsley, a little reserved for garnish, remainder chopped
2 3/4 lb ground beef
4 tbsp Dijon mustard
6 None eggs, 4 hard-boiled and peeled, plus 2 egg yolks
19 oz puff pastry, at room temperature
14 oz cream cheese
4 tbsp breadcrumbs
1 2/3 cups sour cream
5-6 tbsp chili paste

Preparation

Preheat oven to 400\u00b0F. Line a baking sheet with parchment paper.
Combine bread, parsley, ground beef, mustard and 1 raw egg. Season and form into a 13 inch long roll. Press hard-boiled eggs into the center. Place in a roasting pan and roast for 1 hour. Let cool in oven with door ajar.
On a floured work surface, roll out puff pastry into a 15x13 inch rectangle. From 1 short side, cut 2 - 2/3 inch wide strips. Combine cream cheese, breadcrumbs and 1 raw egg. Spread 1/3 of cheese mixture over pastry in an area the same size as meatloaf. Lay meatloaf on top and spread remaining cheese over top. Fold pastry over meatloaf and press edges together to seal. Transfer to prepared pan. Beat egg yolks with 3 tbsp water. Brush over pastry. Cut out leaf shapes from pastry strips and lay on top. Brush with egg wash. Bake for 25-30 mins, until golden brown.
In a bowl, combine sour cream and chili paste. Garnish meatloaf with parsley and serve with the chili dip.