Ground Beef Wellingon

Recipe by LifeIsGood
READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Peel and chop the carrot, onion, potato and celery into 1/4 inch size dice.
  • Grate (or mince) the garlic.
  • Clean and roughly chop the mushroom so the pieces are about the same size as the other veggies.
  • Put all the veggies into a large frying pan on medium-low, with approximately 2 T. of olive oil.
  • If using the rosemary: Pluck the rosemary leaves off of the stems , finely chop them and add them to the pan.
  • Stir and cook for about 8 minutes or until the veggies soften and get slightly colored.
  • Add the frozen peas and cook for another minute.
  • Put the veggie mix into a large bowl and let cool completely.
  • Crack an egg into a separate cup or bowl and beat it.
  • Add the ground beef to the bowl of cooled veggies with a good pinch of salt and pepper and half of the beaten egg. Mix this all up well. Your clean hands are your best tool here!
  • Lightly dust a clean work surface and rolling pin with flour and lay the puff pastry sheets one on top of the other. Roll out the puff pastry so it is a 12 x 16 rectangle. ( Dust it with flour as you go.)
  • Turn the pastry so you have a long edge in front of you. Place the ground beef mixture along this edge. Mold it into an even, long sausage shape and brush the edges of the pastry with a little of the beaten egg. Roll the ground beef up in the pastry until it is completely covered. Squeeze the ends together to tightly seal.
  • Jamie says to dust a large cookie sheet with flour and put your Wellington on top of it. I did it using nonstick foil and omitted the flour dusting. Or you could use parchment. Brush the Wellington all over with the rest of the beaten egg.
  • Bake in your preheated oven for about 40 minutes to an hour, until golden. If the crust is golden by 40 or 45 minutes, then you can take it out.
  • To Serve:
  • Let the Wellington rest for about 5 minutes or so, once out of the oven.
  • Slice the Wellington up into portions and enjoy!
  • Note there will be a little bit of moisture that comes out after slicing. You may want to move your slices onto a serving platter or plates right after slicing.
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