If you love the elegance of classic Beef Wellington but want a quicker, fuss-free spin on it, this Ground Beef Wellingtons Recipe is exactly what you need. It captures all that comforting, savory goodness wrapped in flaky puff pastry, making for a deliciously satisfying meal that’s perfect for weeknight dinners or impressing your guests. Each little Wellington bursts with juicy ground beef, aromatic herbs, and a touch of tangy mustard, all enveloped in golden, buttery pastry. Trust me, once you try this recipe, it’ll become a fast favorite in your recipe arsenal!
Ingredients You’ll Need
These ingredients are simple but essential, creating that perfect balance of flavor, texture, and aroma that makes these Ground Beef Wellingtons so irresistible. Each component plays a key role, from the juicy beef to the delicate puff pastry, ensuring every bite is a delight.
- 1 pound ground beef: Use fresh, high-quality beef for rich flavor and juicy texture.
- 1 tablespoon olive oil: Helps soften the onions and adds subtle depth.
- 1 small onion, finely chopped: Adds sweetness and pungency that brightens the meat filling.
- 2 garlic cloves, minced: Brings aromatic warmth and enhances all the savory notes.
- 1 teaspoon Worcestershire sauce: Adds complexity and a hint of tangy umami.
- 1 tablespoon Dijon mustard: Provides a sharp, tangy kick that balances the richness.
- ½ teaspoon dried thyme: Introduces earthy, herbal aroma that complements the beef.
- 1 teaspoon salt: Essential for seasoning and drawing out the flavors.
- ½ teaspoon black pepper: Gives a gentle spicy warmth to the mixture.
- ½ cup breadcrumbs: Helps bind the filling and keeps it tender.
- 1 large egg, lightly beaten (plus 1 egg for egg wash): Eggs hold the mixture together and egg wash creates a golden, glossy finish on the pastry.
- 1 sheet puff pastry, thawed: The flaky, buttery wrapper that makes each Wellington irresistible.
- 4 oz mushrooms, finely chopped (optional): Sautéed into a flavorful duxelles for an earthy richness if you like.
- 1 tablespoon butter (for sautéing mushrooms, if using): Adds creaminess and depth to mushrooms.
- Flour for dusting: Keeps the pastry from sticking while you roll it out.
How to Make Ground Beef Wellingtons Recipe
Step 1: Prepare the Aromatic Base
Start by warming olive oil in a skillet over medium heat. Gently cook the chopped onions until they turn soft and translucent, about 3 to 4 minutes. Then toss in the minced garlic and cook for just 30 seconds until fragrant. If you’re including mushrooms, now is the time to sauté them in butter, letting their moisture evaporate so they develop a golden, concentrated flavor. Set this mixture aside to cool slightly—this base adds incredible depth to your beef filling.
Step 2: Mix the Beef Filling
In a large bowl, combine the ground beef with the cooled onion and mushroom mixture. Pour in Worcestershire sauce and Dijon mustard, then sprinkle with dried thyme, salt, and black pepper. Add the breadcrumbs and one beaten egg to bind everything together. Mix everything gently but thoroughly—overmixing might make the filling tough. This blend promises juicy, flavorful meat wrapped in every Wellington.
Step 3: Prepare the Puff Pastry
Lightly dust your work surface with flour to prevent sticking, then roll out the thawed puff pastry sheet into a 12-by-12-inch square. Cut this into four equal squares — these will be your pastry parcels. Puff pastry is your golden ticket to flaky, buttery perfection here, so handle it carefully!
Step 4: Assemble the Mini Wellingtons
Divide the beef mixture into four equal portions and shape each into a small patty or log shape. Place one portion in the center of each pastry square. Carefully fold the corners up and over the meat, pinching the edges tightly to seal each parcel. Turn them seam side down on your prepared baking sheet — this helps keep the filling sealed in while baking. Brush the tops generously with your egg wash for that irresistible golden shine.
Step 5: Bake to Perfection
Pop your prepared Ground Beef Wellingtons onto the middle rack of a preheated oven at 400°F. Bake for 25 to 30 minutes or until the pastry is puffed and beautifully golden brown, and the filling is cooked through. Once baked, let them cool slightly before serving—you want to enjoy the filling at just the right temperature and avoid burning your mouth!
How to Serve Ground Beef Wellingtons Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme over the top adds a fresh splash of green and an herbal brightness that complements the rich filling perfectly. For a touch of elegance, drizzle some homemade or store-bought brown gravy or a tangy red wine reduction on the side—these sauces elevate the dish beautifully.
Side Dishes
Classic mashed potatoes are an ideal partner, soaking up every bit of juice that escapes the Wellington. Steamed green beans or roasted seasonal vegetables offer a crisp, light contrast that balances the meal wonderfully. Don’t hesitate to pair with a simple tossed salad for a refreshing counterpoint.
Creative Ways to Present
Want to wow your guests? Serve these Ground Beef Wellingtons as mini appetizers on a wooden board with toothpicks, or slice them crosswise to reveal the flavorful filling and arrange on a platter with dipping sauces. For a comforting dinner, plate one whole Wellington alongside sides and garnish with edible flowers to make the presentation truly special.
Make Ahead and Storage
Storing Leftovers
Store leftover Ground Beef Wellingtons in an airtight container in the refrigerator for up to three days. This keeps them fresh and maintains the pastry’s flakiness as much as possible. To preserve the best texture, try to avoid stacking them too tightly.
Freezing
You can freeze these Wellingtons before baking by assembling them on a baking sheet lined with parchment paper, then freezing until firm. Transfer to a freezer bag or container and freeze for up to one month. When ready to bake, simply defrost overnight and follow the baking instructions for a nearly fresh-from-the-oven experience.
Reheating
For best results, reheat leftovers in a preheated oven at 350°F for about 10 to 15 minutes until warmed through and the pastry feels crisp again. Avoid microwaving, which can make the pastry soggy. This method keeps the texture delightful and the filling juicy.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be a lighter alternative. Just keep in mind that these meats sometimes dry out faster, so adding a bit of extra moisture or fat, like olive oil or a small amount of cream, can help keep the filling juicy.
Do I have to use mushrooms in this recipe?
No mushrooms are needed to enjoy this Ground Beef Wellingtons Recipe. They add a nice earthiness and extra texture, but the recipe is tasty and satisfying without them—feel free to skip if you’re not a fan.
Can I make larger Wellingtons instead of mini ones?
Yes, you can create one or two larger Wellingtons by doubling or tripling the filling portion and using bigger sheets of puff pastry. Just be sure to adjust cooking times; larger Wellingtons typically need longer in the oven to ensure the center is fully cooked.
What’s the best way to reheat leftovers without losing crispness?
The oven is your best bet for reheating. Bake at 350°F for around 10–15 minutes until warm and the pastry regains its crispness. Avoid the microwave, which tends to soften pastry and make it soggy.
Can I add cheese or other fillings inside the Wellingtons?
Definitely! Adding shredded cheese, like cheddar or Gruyère, or even a slice of prosciutto inside adds wonderful layers of flavor. Just be mindful not to overfill, to keep the pastry sealed well during baking.
Final Thoughts
This Ground Beef Wellingtons Recipe is a true winner for anyone who loves a comforting, impressive meal without the fuss. Whether you’re cooking for family, friends, or simply treating yourself, these flaky, meaty parcels deliver big on flavor and satisfaction. I encourage you to give this recipe a try soon—once you do, it’ll likely become a beloved staple in your home kitchen!
Print
Ground Beef Wellingtons Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 mini Wellingtons
- Category: Main Course
- Method: Baking
- Cuisine: British-Inspired
Description
This recipe for Ground Beef Wellingtons offers a delicious twist on the classic Beef Wellington, using flavorful ground beef wrapped in flaky puff pastry. The savory blend of minced onion, garlic, optional mushrooms, Worcestershire sauce, and Dijon mustard creates a rich filling. Perfectly baked until golden and served as an elegant main course, these mini Wellingtons are easy to prepare and ideal for a cozy dinner or special occasion.
Ingredients
Beef Filling
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup breadcrumbs
- 1 large egg, lightly beaten (for filling)
- 4 oz mushrooms, finely chopped (optional)
- 1 tablespoon butter (for sautéing mushrooms, if using)
Puff Pastry & Finishing
- 1 sheet puff pastry, thawed
- 1 large egg (for egg wash)
- Flour for dusting
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Sauté Onions and Garlic: In a skillet over medium heat, add the olive oil and cook the finely chopped onions for 3 to 4 minutes until they become soft and translucent. Add minced garlic and cook for an additional 30 seconds, just until fragrant.
- Prepare Mushrooms (Optional): If using mushrooms, add the butter to the skillet and sauté the finely chopped mushrooms until their moisture evaporates and they turn golden brown. This enhances their flavor and prevents sogginess.
- Cool Mixture: Remove the skillet from heat and allow the sautéed mixture to cool slightly to avoid cooking the egg when combined later.
- Mix Filling: In a mixing bowl, combine the ground beef, sautéed onion (and mushrooms if using), Worcestershire sauce, Dijon mustard, dried thyme, salt, black pepper, breadcrumbs, and one lightly beaten egg. Mix gently until just combined, taking care not to overwork the meat.
- Prepare Puff Pastry: Lightly flour your work surface and roll out the thawed puff pastry into a 12 by 12-inch square. Cut the pastry into four equal squares, sizing them evenly to encase the filling portions.
- Assemble Wellingtons: Divide the beef mixture into four equal portions. Shape each portion into mini patties or logs and place one in the center of each pastry square. Fold the corners of the pastry over the meat, pinching the edges to seal tightly to prevent leakage during baking.
- Apply Egg Wash: Place the sealed Wellingtons seam-side down on the prepared baking sheet. Beat the remaining egg and brush the tops of each Wellington thoroughly to promote a golden, glossy finish.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until the puff pastry is golden brown and the beef is cooked through. Use a meat thermometer to check that the internal temperature reaches 160°F (71°C) for safe ground beef consumption.
- Rest and Serve: Remove from the oven and let the mini Wellingtons cool slightly before serving to allow juices to redistribute. Serve warm as a delightful main course accompanied by sides such as mashed potatoes or green beans.
Notes
- Serve with mashed potatoes, steamed green beans, or a drizzle of brown gravy for a complete meal.
- For added flavor, try incorporating shredded cheese or a small slice of prosciutto inside the beef filling before wrapping.
- If mushrooms are not preferred, the recipe works well without them, retaining its rich flavor.
- To ensure puff pastry remains crisp, avoid overfilling and seal edges firmly.
