Big Mac Beef Wellington

by Barry Lewis


Big Mac Wellington
1kg beef mince
150g breadcrumbs
1 tbsp sea salt
1 tsp ground black pepper
Approx 8 packs cheese strings
800g puff pastry sheets
12 sheets of cheddar cheese slices
1 white onion, finely diced
5 tbsp finely chopped gherkins
Handful lettuce, shredded
2 egg yolks, beaten
Sesame seeds to serve

Big Mac Sauce
130g mayonnaise
2tbsp tomato relish
½ tbsp bbq sauce
1tbsp apple cyder vinegar
2tbsp American mustard
Pinch salt
1tsp garlic powder
1tsp onion powder
1tsp paprika

We love a Beef Wellington here on the channel, we’ve even made a chocolate wellington here too. Both can be found on the Barry tries playlist, but for this third one…. well, we put a McDonald’s twist on it! Loads of you have asked to replicated the Big Mac Beef Wellington, so here it is…. it should not have tasted this good, proper naughty, thanks for sending in the request!

Big Mac Wellington
Get a big bowl and using clean handsmix together the beef, breadcrumbs, salt and black pepper. Divide it in half and shape into a log, flatten it, then line with the stringy cheese. Place the remaining beef on top and shape and seal into a log shape. Bake under the grill for 15 minutes or until well browned all over, allow to cool and leave to one side.
Roll out the pastry to a rectangle, place the onion, gherkin, lettuce on it leaving a border, then cover with the cheese slices. Lift the cooled beef log on top and give an egg wash with around the edges and roll up fully enclosing the log tuck any ends away as needed. Although the recipe I was following didn’t tell me to do so, place it in the fridge to firm up the pastry for 30 minutes at least.
Brush the Wellington with the remaining egg yolk mixture and scatter with sesame seeds then bake in a pre-heated oven at 160 fan/ 180c or equivalent for approx. 45 minutes until golden brown and puffed up. While it’s baking make the big mac sauce….

Big Mac Sauce recipe
Simply combine all the ingredients together in a bowl, taste and tweak as necessary, keep chilled in the fridge and serve with the wellington, dunking slices into the sauce!

Recipe inspired by