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
Scale
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.
