There’s something deeply comforting about winter in Sussex. The crisp mornings, the promise of blue skies and that particular quality of light that makes even the simplest kitchen feel like a place of magic. During the festive season, my kitchen becomes more than just a workspace; it transforms into the heart of celebration, where memories are made with every stir of the pot and every perfectly golden pastry pulled from the oven.
This year, with a glass of Sussex sparkling wine in hand (because why should champagne have all the fun?), I’ve been revisiting traditional festive flavours with a distinctly local twist. The challenge I set myself was this: how do we create show-stopping festive dishes that honour our wonderful Sussex producers while still feeling special enough for those precious holiday gatherings?
The answer lies in this recipe that have become my winter go-to; dishes that make your home smell like Christmas itself and taste even better than they look.
Spiced Sussex Beef Wellington Bites
These individual Wellington bites are my answer to the perennial question: how do we make New Year’s dinner feel luxurious without spending all day in the kitchen? They’re elegant enough to impress your most discerning guests, yet wonderfully practical for the busy festive season.
Why this works: By creating individual portions, you avoid the anxiety of slicing a large Wellington at the table. Each guest receives their own perfectly cooked parcel, and they can be partially prepared ahead of the big night itself.
Prep Time: 30 minutes (plus chilling time)
Cook Time: 25 minutes
Serves: 8 bites
Ingredients:
- 500 g Sussex beef fillet, cut into 8 equal portions
- 2 tbsp Sussex rapeseed oil
- 200 g chestnut mushrooms, finely chopped
- 2 shallots, finely diced
- 2 garlic cloves, minced
- 2 tbsp Sussex brandy (or cognac)
- 100 g quality pâté (I favour a smooth chicken liver pâté)
- 320 g sheet all-butter puff pastry
- 1 egg, beaten (for egg wash)
- 2 tsp fresh thyme leaves
- Sea salt and freshly ground black pepper
- 1 tsp Dijon mustard
Instructions:
- Prepare the beef: Season beef portions generously with salt and pepper. Heat rapeseed oil in a heavy-based pan over high heat. Sear each piece of beef for 1 minute on all sides until deeply browned but still rare inside. Remove and allow to cool completely. Brush each with a thin layer of Dijon mustard.
- Make the duxelles: In the same pan, reduce heat to medium. Add shallots and cook until softened (about 3 minutes). Add mushrooms and garlic, cooking until all moisture has evaporated (8 to 10 minutes). The mixture should be dark and paste-like. Add brandy and cook for 1 minute. Season with salt, pepper, and thyme. Cool completely.
- Assemble: Roll out pastry on a lightly floured surface to about 3 mm thickness. Cut into 8 squares, large enough to envelop each beef portion. Spread a thin layer of pâté in the centre of each square, top with a spoonful of mushroom duxelles, then place a beef portion on top. Brush pastry edges with egg wash, fold corners up to envelop the beef, pinching seams to seal. Place seam-side down on a baking parchment-lined tray.
- Chill: Refrigerate for at least 30 minutes (or up to 24 hours, perfect for make-ahead entertaining).
- Bake: Preheat oven to 200°C/180°C Fan/Gas Mark 6. Brush Wellingtons with egg wash, score decoratively with a sharp knife (be careful not to cut through). Bake for 20 to 25 minutes until pastry is deep golden and crispy.
- Rest and serve: Allow to rest for 5 minutes before serving. The beef should be medium-rare inside with a beautifully crispy pastry exterior.
Sarah’s tip: These can be assembled the day before and kept refrigerated. Just add 5 minutes to the cooking time if baking from cold. Serve with a Sussex red wine reduction and winter greens dressed in Sussex butter.
Sarah Thompson is a food and travel photographer, writer and stylist. You can find her at https://sussexkitchen.co.uk and at @sussexkitchen.
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