Ground Beef Wellingon

Submitted by LifeIsGood

"This is a great alternative when you want to impress guests but don't want to spend a fortune on a meal. Using ground beef is faster and easier on the pocketbook. The recipe makes one large beef wellington that you slice up into portions. This would be great with a homemade gravy. A Jamie Oliver recipe."

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 1 medium onion
• 1 large carrot (or 2 small)
• 1 celery (2 if small)
• 1 potato
• 2 garlic cloves
• 1 large portobella mushroom
• 2 tablespoons olive oil
• 4 sprigs fresh rosemary, opt. (I prefer it without)
• 3⁄4 cup frozen peas (this is my estimate. Jamie suggests a "big handful")
• 1 large egg
• 1 lb ground meat, good quality, I use ground round
• sea salt & freshly ground black pepper
• flour, for dusting
• 2 sheets puff pastry, defrosted

directions

1. Preheat oven to 350 degrees F.
2. Peel and chop the carrot, onion, potato and celery into 1/4 inch size dice.
3. Grate (or mince) the garlic.
4. Clean and roughly chop the mushroom so the pieces are about the same size as the other veggies.
5. Put all the veggies into a large frying pan on medium-low, with approximately 2 T. of olive oil.
6. If using the rosemary: Pluck the rosemary leaves off of the stems , finely chop them and add them to the pan.
7. Stir and cook for about 8 minutes or until the veggies soften and get slightly colored.
8. Add the frozen peas and cook for another minute.
9. Put the veggie mix into a large bowl and let cool completely.
10. Crack an egg into a separate cup or bowl and beat it.
11. 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!
12. 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.)
13. 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.
14. 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.
15. 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.

16. To Serve:

17. Let the Wellington rest for about 5 minutes or so, once out of the oven.
18. Slice the Wellington up into portions and enjoy!
19. 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.

Reviews

[I'mPat]

I did the full recipe though as our puff pastry sheets measure appoximately 9 to 9 1/2 inches square I divided the mix to make 2 and one was plenty for 3 of us for dinner. Though in future I wouldn't flour the tray but just heat the tray up first and then give it a light spray with oil and then put the pastries on as I had a terrible problem with the bottoms being soggy and sticking but when I have done it the other way I have not had this problem. Mine cooked in 40 minutes with the top crust being a lovely golden brown, though the filling was a little over cooked (would need to experiment a little to find the right temperature to get a nice golden pastry but a moist filling). On the flavour of the filling it was good though for dietary reasons I did omit the potatoes and it sort of reminded me of a pastie mix. Thank You LifeIsGood for a budget friendly recipe, made for Summer Photo Tag.

 

[AZPARZYCH]

Great dish! DH and I both loved it and DH is looking forward to leftovers in his lunch (even if the pastry won't be crisp when reheated). I Put a sheet of foil/parchment paper on the pan so didn't need the flour. Only change I made was I forgot to add the peas (noticed then on the counter after I put the pastry in the oven). Made for PRMR.