Ground Beef Wellington is one of those meals that is so easy and incredibly delicious at the same time! It is the ultimate crowd pleaser.
1 lb our Extra Lean Ground Beef
2 eggs (more to brush the top)
4 Tbsp bread crumbs
2 Tbsp dried parsley
2 cloves minced garlic
3 Tbsp butter
230g cremini mushrooms
1/2 cup beef broth
1tsp Italian seasoning
2 sheets puff pastry
1/2 cup cheese
Salt & Pepper to taste
Prepare mushroom & onions
Finely chop mushrooms and onion. Preheat a medium size frying pan on medium high heat and melt butter. Add mushrooms and onion and sauté until translucent. Add garlic, parsley and beef broth and cook until the liquid reduces.
Let cool ( I usually put it in the fridge while I prepare the rest).
You want your mushroom & onion to be completely cooled down because it will make working with puff pastry much easier.
In a large bowl add your ground beef, eggs, bread crumbs, parsley, milk, Italian seasoning, salt and pepper and mix until fully combined. Divide the meat mixture into 8 equal balls and form thin patties.
You should have 2 sheets of puff pastry in front of you. Cut each sheet into 4 equal squares. This will come to 8 squares total. Top each square with a little bit of shredded cheese, then your mushroom & onion mixture. Finally, top with a thin patty. Pull the corners together and pinch together making sure it is completely sealed. Put into baking sheet, pinched side down, and make small slits on the top. Brush with beaten egg.
Bake at 400F for 30-40 minutes until golden brown and meat is cooked thru.
Serve with fresh salad, whipped potatoes & gravy.
I hope you will give this recipe a try and it will make its way onto your table for some special occasions. Let me know how it turns out!