Ingredients


1kg minced beef

100g tomato puree

4 eggs

2 carrot, finely chopped

1 celery stalk, finely chopped

1 tbsp garlic infused oil

1 tsp sage, chopped

handful parsley, chopped

25g lactose free butter

200g chopped potato

500g pack gluten free puff pastry*


*Check brand for any unsuitable low FODMAP ingredients, however there are a number of gluten free brands which are fine.


Serves - 4



Method


Mix the beef with the tomato puree, 3 eggs, seasoning and 100ml water in a table-top mixer for 5 mins – or squeeze and squelch with your hands in a bowl. Mix in the vegetables, the garlic infused oil and herbs.

Heat oven to 200C/180C fan/gas 6. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins then remove and leave to cool.

Roll the gluten free pastry into a rectangle large enough to wrap up the beef. Beat remaining egg with a little water and brush over pastry.

Sit the meat on top then cut gluten free pastry either side into strips from the meat outwards.

Criss-cross these over the meat to enclose and tuck under ends. Brush with more egg, then place on a tray and cook for 40 mins, covering after 30 mins if going too brown.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe -  Minced beef Wellington
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