Minced Beef Wellington is a hearty, comforting take on the classic Wellington. With seasoned minced beef, sautéed vegetables, and flaky puff pastry, it’s a dish that’s both flavorful and satisfying. Perfect for family dinners or special occasions, this recipe pairs wonderfully with a rich gravy and your favorite side dishes.
Minced Beef Wellington is a delicious twist on the classic beef Wellington, featuring seasoned minced beef and sautéed vegetables wrapped in golden puff pastry. This hearty dish is perfect for family dinners, cozy nights in, or even as a centerpiece for a special meal. With its flaky crust and flavorful filling, it’s sure to become a favorite.
INGREDIENTS
- Onion: 1 medium, chopped, for a sweet and savory base.
- Carrot: 1, chopped, to add natural sweetness and texture.
- Celery: 1 stalk, chopped, for an aromatic flavor boost.
- Potato: 1 medium, chopped, for heartiness in the filling.
- Fresh rosemary: 4 sprigs (leaves picked and chopped), to add earthy flavor.
- Olive oil: 2 tbsp, for sautéing the vegetables.
- Garlic: 2 cloves, minced, for bold flavor.
- Minced beef: 1 lb 1.6 oz, to create a rich and flavorful filling.
- Salt: 1 tsp, for seasoning.
- Pepper: 1 tsp, to add depth of flavor.
- Egg: 1 large, beaten, for sealing and glazing the pastry.
- Puff pastry: 1 lb 1.6 oz, for a flaky, golden crust.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F. Dice the onion, carrot, celery, and potato into 1 cm cubes.
- Step 2:
- Heat olive oil in a frying pan over medium heat. Sauté the diced vegetables with chopped rosemary for about 8 minutes. Add minced garlic in the last minute of cooking. Remove from heat and let cool.
- Step 3:
- In a large bowl, combine the cooled vegetables with minced beef, half the beaten egg, salt, and pepper. Mix until well combined.
- Step 4:
- Roll out the puff pastry into a rectangle, approximately the size of a small tea towel. Shape the meat mixture into a log and place it along one long edge of the pastry.
- Step 5:
- Brush the edges of the pastry with some of the remaining beaten egg. Roll the pastry tightly around the meat log, sealing the ends.
- Step 6:
- Place the roll seam-side down on a baking tray lined with parchment paper. Brush the top with the remaining beaten egg.
- Step 7:
- Bake in the preheated oven for 1 hour, or until the pastry is golden brown. Let cool slightly before slicing.
- Step 8:
- Serve with your favorite gravy and enjoy!
Serving and Storage Tips
- Slice the Wellington into thick portions and serve with creamy mashed potatoes or roasted vegetables for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Helpful Notes
- If using store-bought puff pastry, allow it to thaw in the fridge before use for easier handling.
- Add a splash of Worcestershire sauce to the beef mixture for extra depth of flavor.
Tips from Well-Known Chefs
- Brush the pastry with an egg yolk for an even glossier finish.
- Allow the filling to cool completely before wrapping in the pastry to prevent sogginess.