Ground Beef 'wellington' With Fennel

Ground Beef 'wellington' With Fennel created by Ericschef

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
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ingredients

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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RECIPE MADE WITH LOVE BY

@John D.
Contributor
@John D.
Contributor
"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."

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  1. Ericschef
    Ground Beef 'wellington' With Fennel Created by Ericschef
  2. Ericschef
    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.
  3. Ericschef
    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.
  4. John D.
    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.
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