cherry cheese wellington

cherry cheese wellington

Somebody told me about a chicken pie with cherry and cheese. I couldn't believe this was a real thing until I actually tasted it and now I'm hooked. This is my BBQ version of it; The Cherry Cheese Wellington.

Prep Time 30 mins
Cook Time 1 hr
Resting time 15 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine Classics
Servings 4 people
Calories 1107 kcal



  • 1 piece Veal entrecote
  • 1 tbsp fleur de sel
  • 1 tbsp pepper
  • 6 balls stem ginger
  • 200 grams gouda cheese
  • 200 grams cherry in a jar
  • 500 grams puff pastery
  • 200 ml creme freche

Kerry sauce

  • 250 ml cooking water
  • 2 tbsp Flower
  • 3 tsp kerry powder
  • 1/2 tsp ginger powder
  • 1/2 tsp paprika powder
  • 1 tsp sugar
  • 2,5 tbsp sunflower oil
  • 2 cloves of garlic
  • 1 tbsp butter


  • Trim the veal and make a butterfly incision.
  • Season the veal with salt and pepper.
  • Add the flower in a bowl and add the kerry, ginger and paprika powder.
  • Grab a pan and heat it up, now add some sunflower oil.
  • Add 2 cloves to that and stir fry that for 1 minute.
  • Add the rub mix you just created and stir it well.
  • Gradually add bits off hot water and keep stirring until the sauce gets the right consistency.
  • Now add the sugar, salt and pepper. This is the base of the sauce.
  • Now add a tablespoon of butter to the pan.
  • Chop fine 6 balls of stem ginger.
  • Add 200 ml of creme freche and let it cook slowly for 2 minutes.
  • Spread your entrecote out and cover with a thick layer of kerry sauce, then the chopped cherry's (without the fluid from the jar) and cover comepletely with young gouda cheese.
  • roll it back up and tie it all together.
  • Heat up your plancha on your BBQ and add some sunflower oil.
  • Give your rolled entrecote a quick sear (all sides) and place it on some butchers paper.
  • Season it with a pinch of fleur de sel and pepper.
  • And while it is resting it is time to make the "Wellington"
  • Spread the puff pastry under some baking paper and brush it with the kerry sauce.
  • Place the entrecote on top of it and roll it with the puff pastry until it's completly coverd.
  • Brush an egg yoke over your wellington.
  • set it into your BBQ over indirect heat at 220°C/430°F in a baking tray.
  • place in a themometer and cook it until your wellington is goldenbrown and your meat hit a core temperature of 54°C/130°F.



TIP: for decorations i put on a first layer of egg yoke on the wellington and then carve thin strips into an new layer of puff pastry. pace it in a 45 degree angle on top of your wellington and brush the strips with egg yellow again.


Calories: 1107kcalCarbohydrates: 73gProtein: 24gFat: 81gSaturated Fat: 29gPolyunsaturated Fat: 7gMonounsaturated Fat: 39gTrans Fat: 1gCholesterol: 65mgSodium: 2570mgPotassium: 330mgFiber: 4gSugar: 12gVitamin A: 552IUVitamin C: 8mgCalcium: 392mgIron: 4mg
Keyword Beef, Beef Wellington, Cheese, Cherry
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