Chunks of marinated sirloin steak are topped
with minced chicken liver, wrapped in pastry and baked until
golden brown.
Beef Wellington Appetizers
1/2 pound sirloin steak
1/2 cup teriyaki sauce
Pastry for double crust pie
4-ounces cooked chicken livers
1 large egg, beaten
Preheat oven to 425°F (220°C).
Cut sirloin steak into 1/2 x 1-inch pieces.
Marinate in teriyaki sauce for 1 hour.
Prepare a two crust pie shell dough; roll
into two 9 x 12-inch rectangles, then cut into 2 x 3-inch strips.
Finely grind chicken livers until smooth.
Divide over each steak piece then place the steak piece on a
pastry strip; fold to enclose and seal the edges. Brush with
beaten egg and place on a greased baking dish. Bake for 20 minutes.
Makes 8.
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