Mini Ground Beef Wellingtons
The perfect "Fancy but Cheap" Beef Wellington for your Christmas Dinner. Make 2 or 4.
Equipment
- cutting board & sharp knife
- medium skillet
- floured work surface
- medium mixing bowl & spatula
- sheet pan lined with parchment
- fork, whisk, sharp knife
Ingredients
What's fun with these Wellingtons, you can change these up with different types of sauted veggies. Mix & Match your veggies..
- 1/4 red onion, diced small
- 2 celery ribs, diced small
- 1/4 cup frozen peas & carrots
- 1/4 cup diced mushrooms
- 2 TBS cooking oil
- 1/4 tsp salt, DIVIDED
- 1/4 tsp black pepper, DIVIDED
- 1 lb ground beef
- 2 medium eggs
- 1 TBS dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 TBS flour
- 1 sheet puff pastry, thawed
- 1 tsp minced garlic
- fresh sprigs of thyme, for garnish.
Instructions
- Preheat oven to 350 degrees. Line large sheet pan with parchment.
- In a medium skillet heat cooking oil over medium heat. Add in diced veggies. Season with 1/4 tsp of salt & black pepper. Stir for a few minutes until tender. Stir in minced garlic and cook one more minute. Place cooked veggies into medium bowl.
- To the medium bowl of veggies add ground beef, 1 egg, dijon mustard, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder. Mix well to combine.
- On a clean work surface sprinkle on 1 TBS flour. On fold one thawed puff pastry onto floured work surface. Sprinkle flour on top of pastry. Roll out puff pastry to double it's size, keeping the square shape.
- Divide mixture into 4 equal parts . Place each part on to the center of each puff pastry square leaving a 1 inch border.
- Bring up all sides of pastry up over the mixture and seal any edges and the top to form a "dumpling" shape. Whisk an egg in a small bowl and brush the egg where all points met at the top.
- Place wellington on the prepared sheet pan seam side down. Brush egg on all surface of the pastry. Using a sharp knife cut a slit 2 times on the top of pastry to create a plus sign. Prepare remaining wellingtons and place on sheet pan.
- Bake in preheated oven for 1 hour until golden brown on all sides. Garnish with sprigs of fresh thyme. Let rest for a few minutes and enjoy. We love these with mashed potatoes and gravy, and a side of my smashed brussels sprouts. All recipes can be found by searching in my recipe blog catherinesplates.com
- NOTE: you can half this recipe to make 2. Also you can mix and match any of the above veggies. These keep the Wellingtons nice and moist.