Description
A delicious twist on the classic Beef Wellington, this Minced Beef Wellington features a savory mixture of minced beef, aromatic vegetables, and fresh rosemary wrapped in flaky puff pastry. Perfectly baked to a golden brown, this hearty dish is ideal for a comforting family meal or special occasion.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped into 1 cm cubes
- 1 carrot, chopped into 1 cm cubes
- 1 stalk celery, chopped into 1 cm cubes
- 1 medium potato, chopped into 1 cm cubes
- 4 sprigs fresh rosemary, leaves picked and chopped
- 2 cloves garlic, minced
Meat and Seasonings
- 1 lb 1â…” oz (500g) good quality minced beef
- 1 tsp salt
- 1 tsp black pepper
- 1 large egg, lightly beaten (use half in filling and half for brushing)
Pastry
- 1 lb 1â…” oz (500g) puff pastry
- 2 tbsp olive oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the Wellington.
- Cook Vegetables: Heat olive oil in a frying pan over medium heat. Add the chopped onion, carrot, celery, potato, and rosemary. Fry the vegetables for about 8 minutes until softened. Add minced garlic in the last minute of cooking to preserve its flavor. Once cooked, transfer the vegetables to a large bowl and allow them to cool completely.
- Prepare Filling: Once the vegetables are cooled, add the minced beef to the bowl. Season the mixture with salt and black pepper. Add half of the beaten egg to help bind the mixture, and mix thoroughly until well combined.
- Assemble Wellington: Roll out the puff pastry until it is roughly the size of a small tea towel. Arrange the beef and vegetable mixture along one long edge of the pastry. Brush the edges of the pastry with the remaining half of the beaten egg. Carefully roll the pastry around the filling, sealing edges tightly and pinching the ends to ensure no filling escapes during baking.
- Bake: Place the pastry roll seam-side down on a baking tray. Brush the entire surface of the pastry with the remaining beaten egg to encourage a golden brown finish. Bake in the preheated oven for 1 hour or until the pastry is crisp and golden brown.
- Serve: Remove from the oven, let cool slightly, then slice and serve warm. Accompany with gravy if desired for an extra touch of flavor.
Notes
- Ensure the vegetables are completely cooled before mixing with the minced beef to prevent the pastry from becoming soggy.
- You can prepare this dish ahead of time and refrigerate before baking.
- If puff pastry is frozen, thaw it thoroughly before use.
- For additional flavor, you can add herbs like thyme or tarragon to the filling.
- Use a sharp knife to slice the baked Wellington cleanly without tearing the pastry.
