Mini Beef Wellingtons Recipes

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MINI BEEF WELLINGTONS



Mini Beef Wellingtons image

If you're not freezing the Wellingtons, chill them at least 1 hour (or overnight), then bake about 25 minutes for medium-rare.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 2h5m

Yield Makes 8

Number Of Ingredients 7

1 beef tenderloin (5 pounds), trimmed and halved crosswise
Coarse salt and freshly ground pepper
2 tablespoons safflower oil
2 packages (12 ounces each) all-butter puff pastry, such as Dufours
8 ounces mousse pate, such as D'Artagnan mousse de foie de canard
2 large eggs
Sauteed Mushrooms with Cognac, for serving

Steps:

  • Season beef with salt and pepper. Heat 1 tablespoon oil in a heavy skillet over high heat. Add half of beef; cook, turning, until browned all over, 2 to 3 minutes side. Transfer to a cutting board; repeat with second half. Let cool, 40 minutes. Cut each half into 4 equal pieces.
  • Roll out 1 sheet of puff pastry to a little larger than 16 by 12 inches. Trim edges; cut into four 8-by-6-inch squares. Place one piece of beef, cut-side down, on a pastry square; top with 2 tablespoons mousse, spreading evenly. Lightly beat 1 egg, then brush over edges of pastry, fold up corners to enclose filling, and gently press to seal. Repeat with remaining pastry, beef, and mousse. Arrange Wellingtons, seam-side up, on parchment-lined baking sheet; wrap well in plastic and then foil. Freeze up to 2 weeks.
  • Preheat oven to 425 degrees. Lightly beat remaining egg, then brush over frozen Wellingtons. Divide between 2 parchment-lined baking sheets. Bake about 35 minutes for medium-rare. Remove Wellingtons from baking sheet and let rest 10 minutes before serving with mushrooms.

MINI BEEF WELLINGTONS RECIPE - (4/5)



Mini Beef Wellingtons Recipe - (4/5) image

Provided by KrissyW330

Number Of Ingredients 7

2 tablespoons olive oil
2 pounds beef tenderloin, cut into 24 (1-inch) cubes
Kosher salt
Freshly ground black pepper
10 ounces cremini mushrooms, stemmed and finely chopped
1 large shallot, finely chopped
2 sheets frozen puff pastry, thawed

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Pat beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; careful not overcook. Transfer to a plate to cool. Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool. Preheat to the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry. Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.

INDIVIDUAL BEEF WELLINGTONS



Individual Beef Wellingtons image

Serve these with a Bearnaise sauce. Mmm!

Provided by MARBALET

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 45m

Yield 6

Number Of Ingredients 7

1 pound fresh mushrooms, sliced
½ cup chopped onion
½ cup dry sherry
¼ cup butter
¼ cup chopped parsley
6 (8 ounce) fillets beef tenderloin
1 (17.5 ounce) package frozen puff pastry, thawed

Steps:

  • In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of each steak with the mixture.
  • Partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and bottom of each steak. Place the steaks on a baking sheet, cover with plastic wrap and store in the refrigerator until serving time.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake steaks uncovered in the preheated oven for 25 minutes. (Note: They will be rare but will continue cooking while dish is sitting.)

Nutrition Facts : Calories 945.7 calories, Carbohydrate 43.8 g, Cholesterol 134.4 mg, Fat 66 g, Fiber 2.3 g, Protein 42.1 g, SaturatedFat 23.3 g, Sodium 461.4 mg, Sugar 2.5 g

MINI BEEF WELLINGTONS



Mini Beef Wellingtons image

I discovered this lovely starter at a wedding I attended. After sampling one, I decided I had to try duplicating the recipe at home. I think my version is a bit easier and faster to prepare, but just as elegant in appearance and just as crowd-pleasing.-Annie De La Hoz, Delta, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 2h15m

Yield 40 appetizers.

Number Of Ingredients 11

1 boneless beef chuck roast (3 to 4 pounds)
14 tablespoons butter, divided
1 can (10-1/2 ounces) condensed beef broth, undiluted, divided
1 cup Madeira or Marsala wine, divided
1/2 pound medium fresh mushrooms, finely chopped
1 garlic cloves, minced
3 tablespoons minced fresh parsley
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
5 tubes (16.3 ounces each) large refrigerated flaky biscuits

Steps:

  • In a Dutch oven, brown roast on all sides in 4 tablespoons butter. Pour 1/2 cup broth and 1/2 cup wine over roast. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until tender. Remove roast and cool slightly; shred meat with two forks., In a small skillet, saute mushrooms in 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in parsley; set aside. , In a large saucepan, bring remaining broth and 1 tablespoon butter to a boil. Combine cornstarch and remaining wine until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the meat, mushroom mixture, salt and pepper., Press each biscuit into a 4-in. circle. Place 2 tablespoons meat mixture on half of each circle. Bring edges of biscuit over mixture and pinch seam to seal. Place on greased baking sheets. Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over appetizers.

Nutrition Facts : Calories 296 calories, Fat 16g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 678mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 11g protein.

MINI BEEF WELLINGTONS



Mini Beef Wellingtons image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h5m

Yield 12 servings

Number Of Ingredients 14

1 tablespoon salted butter
1 tablespoon olive oil
1 1/2 pounds beef filet, cut into 12 equal chunks
Kosher salt and freshly ground black pepper
1 medium onion, diced finely
1 tablespoon fresh thyme, minced
6 ounces cremini mushrooms, stems removed
1 tablespoon Dijon mustard
One 10-by-15-inch sheet frozen puff pastry, such as Pepperidge Farm, thawed
All-purpose flour, for dusting
1 large egg yolk, beaten
2 tablespoons sea salt flakes
Chopped fresh parsley, for garnish
Bottled horseradish sauce, for serving

Steps:

  • Preheat the oven to 400 degrees F and line a sheet pan with parchment paper.
  • Heat the butter and olive oil in a large skillet over a medium-high heat. Sprinkle the steak chunks with salt and pepper. When the butter has melted and the oil is hot, add the steak chunks and sear them for about 45 seconds per side. (The steaks will only be partially cooked at this stage.) Remove and set aside to partially cool.
  • Add the onion and thyme to the same skillet and stir. Allow to continue cooking while you place the mushrooms in a food processor and pulse until they are finely chopped. Add the mushrooms to the skillet and stir to combine. Cook, stirring, until the mushrooms are golden and the liquid has evaporated from the skillet, 8 to 10 minutes. Remove the skillet from the heat, then add the Dijon mustard and stir to combine.
  • While the mushrooms are cooking, lay out the puff pastry on a lightly floured surface. Using a rolling pin, roll the pastry to a 12-by-16-inch rectangle. Cut into 12 equal squares by cutting 4 long strips, then cutting each strip crosswise 3 times.
  • Place a small amount of the mushroom mixture (known as duxelles) into the center of each square. Top each square with a piece of the steak. Fold the puff pastry up and over the steak, totally encasing the steak and mushroom mixture inside. Place on the prepared baking sheet with the smooth side facing upwards. Repeat with the remaining pastry, duxelles and steak.
  • Brush each bundle with the egg yolk and sprinkle with the sea salt. Bake until golden, 16 to 18 minutes. Allow to cool slightly. Garnish with the chopped parsley and serve with the horseradish sauce. Enjoy.

MINI BEEF WELLINGTONS



Mini Beef Wellingtons image

Whip up these easy-to-prepare and elegant individual beef Wellingtons drizzled with a rich red wine and Gorgonzola sauce.

Provided by Gene Gerrard

Categories     Dinner     Entree

Time 1h30m

Number Of Ingredients 18

For the Filet Mignon:
4 (6-ounce) filet mignon steaks (cut 1 1/2 inches thick)
1/8 teaspoon kosher salt
1/8 teaspoon black pepper (freshly ground)
1 tablespoon olive oil
For the Mushroom Duxelles:
10 ounces cremini mushrooms
1 tablespoon butter (unsalted)
1 small shallot (minced)
1 clove garlic (minced)
1/4 teaspoon salt (sea)
1/8 teaspoon black pepper (freshly ground)
2 1/2 tablespoons dry sherry (or dry vermouth)
For the Beef Wellington:
1 sheet puff pastry (frozen; thawed)
1 large egg (beaten with 2 teaspoons water for egg wash)
1 1/4 cups red wine sauce
Optional: 4 ounces Gorgonzola

Steps:

  • Gather the ingredients.
  • Sprinkle both sides of the filet mignon steaks with kosher salt and fresh ground pepper.
  • In a heavy skillet over medium-high heat, heat the oil. Add the filets and sear for 1 minute on each side.
  • Transfer to a plate, cool, then refrigerate for 30 minutes.
  • Clean, stem, and finely chop the cremini mushrooms.
  • Heat the butter in a skillet over medium-high heat. Add the shallot and garlic, and sauté for 1 minute.
  • Add the mushrooms, salt, and pepper. Cook, stirring often, until the mushroom liquid has evaporated and the mushrooms begin to brown around the edges.
  • Take the skillet off the heat and stir in the sherry.
  • Return the skillet to the heat, and cook until the liquid has again evaporated. Transfer to a plate and cool completely.
  • Preheat the oven to 425 F. Cut a piece of parchment paper to fit inside a baking tray.
  • Prepare the red wine sauce, and keep warm.
  • Roll out the puff pastry on a lightly floured board to a 14-inch square. Cut into four 7-inch squares.
  • Remove the seared filets from the refrigerator. Using a paper towel, gently dab them dry to remove any accumulated juices.
  • Compactly press an equal amount of the mushroom duxelles on top of each filet.
  • Lay a filet, mushroom-side down, on a puff pastry square. Using a pastry brush, brush the egg wash along the edges of the pastry square.
  • Fold one side of the pastry, press down, then fold the adjacent side (like wrapping a package) and press down. Press together the other two sides to seal the pastry. Put the Wellington, with the seal-side down onto the tray. Do the same for the other three Wellingtons.
  • Brush more of the egg wash over the top and sides of each Wellington.
  • Bake for 20 minutes, or until the pastry is golden brown. Remove the tray from the oven, and let the Wellingtons rest for 5 minutes.
  • Re-heat the red wine sauce. If using the Gorgonzola, stir it into the sauce, then whisk until melted and smooth.
  • Spoon a little of the sauce onto each plate. Transfer a Wellington on top of the sauce. Cut the Wellington in half on the diagonal, slightly opening the two halves, and spoon a little sauce between the two halves. Serve and enjoy.

Nutrition Facts : Calories 663 kcal, Carbohydrate 13 g, Cholesterol 224 mg, Fiber 1 g, Protein 50 g, SaturatedFat 16 g, Sodium 373 mg, Sugar 3 g, Fat 41 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

MINI BEEF WELLINGTONS WITH RED WINE SAUCE



Mini Beef Wellingtons with Red Wine Sauce image

This recipe was given to me by a dear friend. It's perfect for a special occasion, and is as good as you'll get from any restaurant. The filets are topped with a mixture of liver pate (pate de foie gras) and mushrooms and wrapped with puff pastry and served with a red wine sauce!

Provided by MSVIC04

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h15m

Yield 6

Number Of Ingredients 16

2 tablespoons vegetable oil
salt and pepper to taste
6 (6 ounce) beef tenderloin filets
1 cup chopped fresh mushrooms
¼ cup red wine
1 cup beef consomme
1 (3 ounce) jar foie gras pate
1 (17.25 ounce) package frozen puff pastry, thawed
1 egg, beaten
3 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons chopped green onion
1 cup beef consomme
½ cup red wine
2 tablespoons butter
2 tablespoons chopped fresh parsley

Steps:

  • Heat the oil in a large skillet over medium-high heat. Season the filets with salt and pepper, then fry on each side until browned to lock in the juices. Remove from the skillet and set aside to cool slightly.
  • Add the mushrooms, wine and beef consomme to the skillet; cook and stir over medium heat until mushrooms are tender. Use a slotted spoon to transfer the mushrooms to a small bowl, reserving the consomme. Mix the pate with the mushrooms, adding a little consomme if needed to achieve a spreadable texture. Divide the mushrooms among the filets and spread on the top. Refrigerate about 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Lay the puff pastry out on a clean surface and cut out two 5 to 6 inch rounds for each steak. You can roll it out a little thinner if you need more area. Place a steak onto a round, and bring the edges up around the sides. Cover the top with a second piece of dough, overlapping the edges and pressing to seal into a package. Repeat with remaining steaks. Place the Wellingtons onto a baking sheet, and brush the tops with beaten egg.
  • Bake for about 12 minutes, for rare, 16 minutes for medium, or 20 minutes for well done. For best results use a meat thermometer to determine the temperature of the steaks, with 140 degrees F (60 degrees C) being medium doneness. Remove from the oven and allow to rest for about 5 minutes.
  • While the steaks are cooking, make the sauce. Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring constantly, until browned. Stir in the green onions, and cook until tender, about 1 minute. Gradually stir in the reserved consomme and the remaining 1 cup of consomme; continue to cook and stir until the sauce thickens. Reduce heat to low and stir in the wine. Continue to simmer until thickened, about 15 minutes. Remove from the heat and stir in butter and parsley. Season with salt and pepper to taste.
  • To serve, cut each Wellington in half and spoon some sauce onto the plate.

Nutrition Facts : Calories 1026.6 calories, Carbohydrate 42.1 g, Cholesterol 211.7 mg, Fat 65.2 g, Fiber 1.6 g, Protein 59.9 g, SaturatedFat 21.9 g, Sodium 693.3 mg, Sugar 1.2 g

MINI-BEEF WELLINGTONS



Mini-Beef Wellingtons image

A very classy, elegant presentation for a special romantic dinner or holiday occasion. I found this in a magazine years ago and it has become a favorite in our home especially for celebrating!!

Provided by Judith N.

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 small beef tenderloin steaks, cut 1 inch thick (3-4 oz. ea.)
2 teaspoons olive oil
1/2 lb mushroom, finely chopped
3 tablespoons red wine
3 tablespoons finely chopped green onions
1/4 teaspoon dried thyme leaves
salt and pepper
6 phyllo pastry sheets, defrosted
vegetable oil cooking spray

Steps:

  • Preheat oven to 425 degrees.
  • In large skillet, heat olive oil over medium high heat until hot.
  • Add mushrooms; cook and stir until tender.
  • Add wine; cook 2-3 minutes or until liquid is evaporated.
  • Stir in green onions, thyme, 1/4 tsp.
  • salt, and 1/8 tsp.
  • pepper.
  • Remove from skillet; cool throughly.
  • Heat same skillet over medium high heat until hot.
  • Place steaks in skillet; cook 3 minutes; turning once.
  • Steaks should be partially cooked; do not overcook.
  • Season with salt and pepper to taste.
  • On flat surface, layer phyllo dough, spraying each layer with vegetable cooking spray.
  • Cut stacked layers lengthwise in half and crosswise to make 4 equal portions.
  • Place about 2 Tbls.
  • of mushroom mixture in center of each portion; spread mixture to diameter of each steak.
  • Place steaks on mushroom mixture.
  • Bring together all 4 corners of phyllo dough; twist tightly to close.
  • Lightly spray each with cooking spray; place on greased baking sheet.
  • Immediately bake 9-10 minutes or until golden brown.
  • Let stand 5 minutes.
  • Serve immediately.

Nutrition Facts : Calories 128.3, Fat 4.2, SaturatedFat 0.8, Sodium 141.7, Carbohydrate 17.5, Fiber 1.2, Sugar 1.2, Protein 3.9

MINI BEEF WELLINGTONS



Mini Beef Wellingtons image

I am posting this recipe in honor of one of my favorite Uncles, Edward. I snuck some leftovers from out of the fridge while on a family vacation. I must have almost wore out the hinges on the refrigerator with the amount of times I opened and shut the fridge door taking spoonfuls of the flaky crust and tender beef. I went years and years without ever having another bite of anything quite like it. My Uncle Ed is still one of my favorites and so is his beef wellington. I'm hoping this one will do in a pinch. From Claire Robinson

Provided by cookiedog

Categories     High Protein

Time 45m

Yield 24 pieces

Number Of Ingredients 6

2 tablespoons olive oil
2 lbs beef tenderloin, cut into 24 (1-inch)
kosher salt & freshly ground black pepper
10 ounces cremini mushrooms, stemmed and finely chopped
1 large shallot, finely chopped
2 sheets frozen puff pastry, thawed (recommended -- Dufour)

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
  • Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
  • Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.
  • Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.

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Whilst the Wellingtons chill, preheat your oven to 220˚C/ 200˚C fan/gas mark 7. Place the Wellingtons onto a well greased or lined baking tray and brush each liberally with egg wash. Bake in the oven for 25 mins until golden. Rest for 5 mins before serving. TIP: Prepare the Wellingtons in advance and freeze until required.
From foodheavenmag.com


MINI BEEF WELLINGTON – HOM RECIPES
Recipes; Mini Beef Wellington. Rating. Yields1 Serving 1 tbsp Olive Oil 1 lb beef ... Using a small very sharp knife separate the beef Wellington neatly and evenly. Place on a parchment lined nonstick jellyroll pan and bake until crisp (12 - 15 minutes). 2. TIP Place the warm Wellingtons on a serving tray that has been scattered with fresh thyme. The thyme will give …
From homrecipes.info


MINI BEEF WELLINGTONS WITH MOREL MUSHROOMS, SHERRY AND THYME …
Season, to taste, with salt and freshly ground black pepper. Preheat the oven to 200C/400F/Gas 6. Remove the pastry from the fridge and place a tablespoon of …
From bbc.co.uk


RECIPE: MINI BEEF WELLINGTON WITH CREAMY HORSERADISH SAUCE
2019-11-06 Directions: Preheat oven to 400 degrees. Take puff pastry out of the freezer one hour before you start cooking. Cut up beef tenderloin into 1-inch cubes. Mince shallots and mushrooms, then set aside. Add vegetable oil and sautée the beef tenderloin for two minutes on each side. Add salt, garlic, and pepper. Remove from pan, then set aside.
From eatingwitherica.com


MINI SCOTCH BEEF WELLINGTONS - MAKE IT SCOTCH
Spoon 1/6 of the mushroom mixture into the centre and spread to just larger than the steak size. Repeat with remaining prosciutto and mushroom mixture. Spread pâté over tops of beef steaks, then place one (pâté-side down) on to each mushroom pile. Brush 1tsp mustard on top of each steak, then wrap the prosciutto up tightly around the beef.
From makeitscotch.com


MINI BEEF WELLINGTONS WITH GARLIC MASH RECIPE | WOOLWORTHS
Step 5 of 5. Meanwhile, place potato and garlic in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 minutes or until tender when pierced with a fork. Drain. Return to pan over low heat and toss for 1 minute or until excess liquid has evaporated. Remove from heat.
From woolworths.com.au


MINI BEEF WELLINGTONS – RECIPES NETWORK
2016-08-15 Two 8-ounce beef filets, each cut into 8 cubes (16 cubes total) 1 tablespoon olive oil; 2 tablespoons Dijon mustard; 8 thin slices prosciutto, halved crosswise; 1 sheet frozen puff pastry, thawed; 1 large egg yolk, lightly beaten; Sea salt, for sprinkling; Method
From recipenet.org


INDIVIDUAL BEEF WELLINGTON RECIPE (+VIDEO) | MASALAHERB.COM
2019-12-13 Close the dough at the bottom of the steak. Repeat the process with all wellingtons. Preheat oven to 400° Fahrenheit/ 200° Celsius. Place beef wellingtons on a baking sheet or onto a baking dish. Decorating the wellington with excess cut out shapes of puff pastry is optional. Brush wellington parcels with egg yolk.
From masalaherb.com


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Top Asked Questions

How do you cook mini beef Wellingtons?
Mini Beef Wellingtons make an impressive presentation and will be a huge hit with party guests. We love the fresh rosemary and flaky puff pastry of these little bites. Preheat oven to 450°. Heat oil in a medium nonstick skillet over medium heat. Add mushrooms and rosemary; sauté 3 minutes or until browned.
How do you cook a Wellington steak?
Make these individual beef wellingtons, then try our classic beef wellington and vegetarian wellington. Heat a frying pan until very hot. Rub the steaks all over with olive oil and season well. Sear for a minute on each side, then remove from the pan and leave to cool completely.
How long do you cook Wellingtons?
Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry. Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.
What to do with beef Wellingtons?
These individual beef Wellingtons can either be served hot as a main course with veggies, or cold as a picnic treat. Read more about sharing. For the pastry, mix together the butter, lard, flour and salt in a food processor until it resembles breadcrumbs. Add the lemon juice and enough cold water to bring the mixture together into a dough.

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