Easy Ground Beef Wellington Recipe

Introduction

This easy Ground Beef Wellington offers a delicious twist on a classic dish, combining savory ground beef with mushrooms and flaky puff pastry. It’s a comforting and impressive meal that’s perfect for weeknights or special occasions.

Ingredients

• 2 eggs (beaten)
• 1 1/2 pounds ground beef
• 4 tablespoons saltine crackers (or bread crumbs, crushed)
• 2 tablespoons dried parsley (fresh works best, if you have it!)
• 1 teaspoon salt
• 1 tablespoon cream (milk works fine, as well)
• 3 tablespoons butter
• 1 small onion (chopped fine)
• 4 cloves garlic (minced)
• 8 ounces baby bella mushrooms
• 1/2 cup red wine (or grape juice)
• 1 teaspoon basil (fresh works best, if you can)
• Mozzarella cheese (optional)
• 2 sheets puff pastry (thaw out according to the package)
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit.
2. Step 2: In a bowl, mix the ground beef, beaten eggs, crushed saltine crackers, dried parsley, salt, and cream until well combined. Set aside.
3. Step 3: In a large saucepan, melt the butter over medium-high heat. Add the chopped onion and mushrooms.
4. Step 4: Cook until the mushrooms release their moisture and the onions become translucent.
5. Step 5: Reduce heat to medium and stir in the minced garlic, red wine, and basil.
6. Step 6: Increase heat back to high and cook until the liquid has mostly evaporated. Remove from heat and let cool.
7. Step 7: Lightly grease a cookie sheet or baking pan.
8. Step 8: On a lightly floured surface, lay out the thawed puff pastry sheets and cut each sheet into four squares.
9. Step 9: Spread a portion of the mushroom mixture evenly over each pastry square, then add a thin layer of mozzarella cheese if using.
10. Step 10: Shape about 1/2 cup of the meat mixture into flattened balls and place one on top of the mushroom layer on each pastry square.
11. Step 11: Bring the corners of the pastry up over the meat and pinch the edges together to seal. If needed, use some beaten egg to help the seams stick.
12. Step 12: Place the bundles seam side down on the prepared cookie sheet. Cut small slits on top for steam to escape and brush with cream or beaten egg.
13. Step 13: Bake for 30 to 40 minutes, or until the pastry is golden brown and the meat is fully cooked.
14. Step 14: Serve warm, optionally with brown gravy.

Tips & Variations

• Use fresh herbs like parsley and basil for the best flavor when possible.
• Mozzarella cheese adds a creamy layer, but you can substitute with Swiss or cheddar for a different taste.
• If you prefer, swap red wine for grape juice to keep the dish alcohol-free.
• Chill the assembled pastries in the fridge for 15 minutes before baking to help maintain their shape.

Storage

Store leftover Ground Beef Wellingtons in an airtight container in the refrigerator for up to 3 days. Reheat in a 350-degree oven until warmed through to keep the pastry crisp. You can also freeze the uncooked bundles for up to 1 month—thaw before baking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of ground meat?

Yes, ground pork, turkey, or chicken can be used as alternatives. Adjust cooking times as needed to ensure the meat is fully cooked.

How can I make the pastry extra flaky?

Keep your puff pastry cold before baking and avoid over-handling it. Brushing the pastry with beaten egg helps achieve a golden, flaky finish.

Easy Ground Beef Wellington Recipe

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★★★★★

4.9 from 52 reviews

• Author: anna
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

This easy Ground Beef Wellington recipe combines juicy seasoned ground beef with a savory mushroom and onion mixture, all wrapped in flaky puff pastry. Perfect for an impressive yet simple dinner, this dish bakes to golden perfection and can be served with brown gravy for added richness.

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Ingredients

Scale 1x2x3x

Meat Mixture

• 2 eggs (beaten)
• 1 1/2 pounds ground beef
• 4 tablespoons saltine crackers (or bread crumbs, crushed)
• 2 tablespoons dried parsley (fresh works best, if you have it!)
• 1 teaspoon salt
• 1 tablespoon cream (milk works fine, as well)

Mushroom Mixture

• 3 tablespoons butter
• 1 small onion (chopped fine)
• 4 cloves garlic (minced)
• 8 ounces baby bella mushrooms (sliced)
• 1/2 cup red wine (or grape juice)
• 1 teaspoon basil (fresh works best, if you can)

Assembly

• mozzarella cheese (optional, thin layer for topping)
• 2 sheets puff pastry (thawed according to package instructions)
• salt and pepper, to taste
• cream or beaten egg for brushing tops

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Instructions

1. Preheat Oven: Heat the oven to 400 degrees Fahrenheit to prepare for baking the Wellington.
2. Prepare Meat Mixture: In a bowl, mix the beaten eggs, ground beef, crushed saltine crackers, parsley, salt, and cream thoroughly until well combined.
3. Cook Mushroom Filling: In a large saucepan, melt the butter over medium-high heat. Add the chopped onion and sliced mushrooms, cooking until the mushrooms sweat and onions become translucent.
4. Add Garlic and Wine: Reduce heat to medium. Stir in minced garlic, red wine, and basil. Increase heat to high and cook until the liquid reduces significantly. Remove from heat and allow to cool.
5. Prepare Baking Sheet: Lightly grease a cookie sheet or baking pan to prevent sticking.
6. Cut Puff Pastry: On a lightly floured surface, lay out the thawed puff pastry sheets. Cut each sheet into 4 equal squares, yielding 8 squares.
7. Assemble Wellingtons: Spread the cooled mushroom mixture evenly across each puff pastry square. Optionally, add a thin layer of mozzarella cheese on top of the mushrooms.
8. Add Meat: Form the meat mixture into flattened balls of about 1/2 cup and place one on top of the cheese layer on each square.
9. Seal Pastry: Pull the corners of each pastry square up and around the meat filling, pinching the edges together to seal. Use beaten egg as glue if the edges don’t hold well.
10. Bake: Place the assembled bundles seam side down on the greased cookie sheet. Cut small slits on top for steam to escape and brush the tops with cream or beaten egg.
11. Cooking Time: Bake for 30-40 minutes at 400 degrees Fahrenheit, until the pastry is golden brown and the meat is cooked through.
12. Serve: Remove from oven and serve warm. Brown gravy can be offered as a complementary sauce if desired.

Notes

• Using fresh parsley and basil will enhance the flavor, but dried herbs work as well.
• Red wine can be substituted with grape juice for a non-alcoholic version.
• Ensure the puff pastry is properly thawed to avoid cracking and tearing during assembly.
• Use a sharp knife to cut small slits on top of the pastry to let steam escape and prevent sogginess.
• Leftovers can be refrigerated for up to 2 days and reheated in the oven to maintain flakiness.
• For a creamier texture, mozzarella cheese is optional but recommended.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: British

Keywords: Ground Beef Wellington, Puff Pastry, Mushroom Sauce, Easy Beef Wellington, Dinner Recipe, Comfort Food