Ground Beef Wellingon
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 ⓘ
Instructions
- Preheat oven to 350 degrees F.
- Peel and chop the carrot, onion, potato and celery into 1/4 inch size dice.
- Grate (or mince) the garlic.
- Clean and roughly chop the mushroom so the pieces are about the same size as the other veggies.
- Put all the veggies into a large frying pan on medium-low, with approximately 2 T. of olive oil.
- If using the rosemary: Pluck the rosemary leaves off of the stems , finely chop them and add them to the pan.
- Stir and cook for about 8 minutes or until the veggies soften and get slightly colored.
- Add the frozen peas and cook for another minute.
- Put the veggie mix into a large bowl and let cool completely.
- Crack an egg into a separate cup or bowl and beat it.
- 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!
- 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.)
- 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.
- 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.
- 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.
- To Serve:
- Let the Wellington rest for about 5 minutes or so, once out of the oven.
- Slice the Wellington up into portions and enjoy!
- 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.
Nutrition & Diet Analysis (per serving)
1008
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).