Low Fat Ground Beef Wellingtons

READY IN: 55mins




  • Heat stock in frypan; saute finely diced onion 5 minutes.
  • ADD garlic (I used jar), finely diced mushrooms (I used button) and celery; cook until celery is soft.
  • PLACE mixture in bowl and place in fridge 20 minutes until cool; add pepper.
  • COMBINE in bowl ground beef, parsley, egg and breadcrumbs.
  • ROLL into 8 patties.
  • NOTE: If patties look or feel dry at this point they will come out that way; should have a combined texture.
  • NOTE: Can use less garlic.
  • NOTE: Pampas has just come out with low fat pastry 33 percent less fat which is what I used.
  • NOTE: DO NOT COOK ground beef and TRUST that it will cook properly in the pastry :).
  • CUT 2 sheets of puff pastry into 4 pieces.
  • PLACE pattie in middle of pastry, add the mushroom mixture on to of the beef and fold like and envelope; making sure you pinch close all seams;.
  • HELPFUL HINT --- Do not feel you have to be gentle with the pastry and you do not want to touch it for too long so that the heat of your hands melts it.
  • Spray each wellington with oil and.
  • place wellingtons on tray with baking paper.
  • BAKE in oven for 35-40 minutes 200C/400°F.
  • NOTE: Pastry will be lightly golden brown and ground beef will be cooked.
  • ENJOY!
  • NOTE: I also put decorative puff pastry hearts at the top of the wellington but when asked hubby if he noticed -- well -- mmmmm -- but I knew it was romantic :).
  • He did say they were TERRIFIC! :).
  • SERVED with rocket, feta and tomato.