Ground Beef 'wellington' With Fennel
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.
READY IN: 1hr
SERVES: 4
YIELD: 2 pastries
UNITS: US
INGREDIENTS
Nutrition- 1tablespoon vegetable oil
- 1⁄2cup diced onion
- 1⁄4
- 1
- 1⁄2teaspoon fennel seed
- 1⁄4teaspoon crushed red pepper flakes
- 1
- 1lb ground beef
- 2tablespoons dry breadcrumbs
- 1tablespoon dried parsley
- 1teaspoon salt
- 8ounces refrigerated crescent dinner rolls
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DIRECTIONS
- 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.
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