Prep 25 mins
Cook 35 mins
I took the idea of wrapping beef in pastry from the traditional beef Wellington to make a simpler dish with the kick of fennel and chile. I serve these with tomato sauce.
- 14.79 ml vegetable oil
- 118.29 ml diced onion
- 59.14 ml fennel, chopped
- 14.79 ml garlic, minced
- 2.46 ml fennel seed
- 1.23 ml crushed red pepper flakes
- 1 egg
- 453.59 g ground beef
- 29.58 ml dry breadcrumbs
- 14.79 ml dried parsley
- 4.92 ml salt
- 226.79 g refrigerated crescent dinner rolls
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion, fennel, and garlic. Cook and stir until the fennel is tender, and the onion has softened and turned translucent, about 5 minutes. Stir in the fennel seed and red pepper flakes, and cook for 1 minute more. Meanwhile, beat the egg in a bowl, then mix in the ground beef, bread crumbs, parsley, and salt. Add the cooked vegetable mixture, and stir until combined.
- Separate the crescent roll dough into two squares. Divide the meat mixture among the crescent roll squares, then seal the dough around the meat. Place seam-side-down onto the prepared baking sheet.
- Bake in the preheated oven until the pastry has turned golden-brown, and the center of the pastries registers 160 degrees F (71 degrees C) on a kitchen thermometer, about 30 minutes. Slice and serve.
This is very delicious and easy to make. I followed the recipe exactly and it was great! The second time I made it, I added 1/4 cup of beef broth in the meat mixture to make it a bit less dry and it was perfect. If I don't have dough, I just use this recipe to make meat balls or meat loaf instead. This is one of my go-to recipes.