Try this amazing Matt Moran Dish!
To prepare the crepes, stir the eggs, milk and melted butter in a bowl to combine, slowly whisk in the flour until smooth and season. Stir in the parsley and set the mixture aside to
Rest for 20 minutes.
Heat a splash of oil in a 25cm-diameter nonstick fry pan over medium heat. Pour in onethird of the crepe mixture and tilt the pan so that the mixture evenly covers the base.
Cook for 1 minute then carefully flip the crepe with a spatula and cook the other side for 1-2 minutes or until golden.
Transfer to a plate, then continue with the rest of the mixture, making three crepes in all. Cover with plastic wrap and refrigerate crepes until ready to use.
To make the mushroom stuffing, melt the butter in a saucepan over medium heat, add the eschallots and cook for 2 minutes or until soft, add the mushrooms and cook for 4-5 minutes or until tender. Stir through the thyme, season to taste and set aside to cool.
Once cooled, transfer the mushroom mixture to the food processor and chop finely, then set aside in a bowl.
Place the chicken breast fillet in the food processor, season well and blend for 1 minute or until finely chopped, add the egg white, blend for 30 seconds then add the cream and blend until just incorporated.
Transfer to the bowl with mushroom mixture and stir through to combine well, then set aside.
Preheat oven to 220°C and line a baking tray with a sheet of baking paper.
Heat a splash of oil in a nonstick fry pan over high heat.
Season the buffalo fillet with salt and pepper and cook the buffalo for 1 – 2 minutes on all sides to seal and brown, then remove from pan and set aside to cool.
Make an eggwash by beating the egg yolks with one teaspoon of water and a pinch of salt in a small bowl and set aside.
To assemble, lay out two crepes on a clean benchtop so that they overlap by 4-5 cm.
Spoon one-third of the mushroom mixture down the centre of the crepes in a strip about 1cm high and 5-6cm wide. Remove the trussing from the sealed buffalo (discard), then place the buffalo on top of the mushroom mixture.
Spread remaining mushroom mixture over the buffalo and top with remaining crepe, then carefully roll up the crepes to cover and enclose completely, trimming off any excess. Brush all over with eggwash.
Place one sheet of puff pastry on the prepared baking tray, cut the pastry to fit the crepe parcel, leaving a small border, then place the buffalo parcel on the prepared pastry.
Place the second piece of puff pastry on the lightly floured bench top, lightly dust with flour then the using lattice cutters, roll through the pastry, gently pulling apart with your fingers
To open out the holes (see note).
Lay this sheet over the crepe parcel, pressing down gently
With the sides of your hands to mould it evenly.
Press the edges to join and trim off any excess pastry.
Brush pastry liberally with eggwash and place Wellington in oven to cook for 20 minutes at 220°C, then reduce oven to 160°C and bake for 10 minutes or until golden.
Remove from oven and set aside to rest for 10 minutes.
To serve: Trim ends of the Wellington using a serrated knife, then cut into four even pieces and serve with some potato mash and greens.
Note: Ask your butcher to trim and truss the buffalo for you. Lattice cutters are available at specialist kitchenware stores. If you don’t have them you can cut the pastry into strips instead and arrange them in a lattice pattern over the crepe parcel.