Quick Ground Beef Wellington

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If you ask me, beef wellington is one of those dishes that sounds fancy but doesn’t have to be.

This comfort food twist on the classic recipe swaps expensive tenderloin for everyday ground beef, making it both budget-friendly and familiar. A golden, flaky puff pastry wraps around well-seasoned ground beef and mushrooms.

The rich filling gets extra flavor from garlic and herbs, all tucked inside that buttery crust. It’s like the best parts of a hamburger and a pot pie came together for dinner.

It’s a cozy dish that feels special enough for company but simple enough for a Sunday family meal.

What Kind of Ground Beef Should I Use?

For a Wellington, you’ll want to strike the right balance between lean and fatty ground beef. An 80/20 mix (that’s 80% lean meat to 20% fat) is ideal for this recipe, as it provides enough fat to keep the filling moist and flavorful without making the pastry soggy. Regular ground beef from the supermarket works perfectly fine, but if you want to take it up a notch, ask your butcher to freshly grind chuck roast for you. Just avoid using extra-lean ground beef (90/10 or leaner), as it can make your Wellington turn out dry and less flavorful. If you’re buying pre-packaged ground beef, look for meat that’s bright red in color and feels slightly firm but not hard.

Options for Substitutions

This budget-friendly twist on beef wellington has several ingredients that you can swap if needed:

• Puff pastry: This is a must-have for wellington – there’s really no good substitute that will give you the same flaky, layered result. You can use homemade or store-bought, just make sure it’s butter-based for the best flavor.
• Ground beef: You can use ground turkey or pork instead, but keep in mind the flavor will be different. If using turkey, add an extra tablespoon of olive oil to prevent it from being too dry.
• Mushrooms: Any mushroom variety works here – button, cremini, or portobello. If you’re not a fan of mushrooms, you can replace them with finely chopped zucchini.
• Frozen peas: Feel free to skip the peas or swap them with corn or finely diced green beans.
• Fresh herbs: If you don’t have fresh rosemary or thyme, use 1 teaspoon of dried herbs instead. You could also try sage or oregano for a different flavor profile.
• Egg wash: For a vegan version or if you’re out of eggs, brush the pastry with milk or cream. The color won’t be as golden, but it’ll still help the pastry brown.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Ground Beef Wellington is managing moisture – excess liquid from the vegetables and meat can make your pastry soggy, so be sure to cook your vegetables until all liquid has evaporated and let them cool completely before assembling.

Temperature control is crucial – working with cold pastry helps prevent it from becoming sticky and difficult to handle, while making sure your filling is completely cool prevents the pastry from becoming soggy from steam.

A common error is rushing the egg wash step – apply it evenly and thoroughly, as this creates that beautiful golden-brown crust, and don’t forget to cut small vents in the top to allow steam to escape during baking.

For the best results, chill the assembled wellington for 15-20 minutes before baking, which helps the pastry maintain its shape and prevents it from shrinking or becoming misshapen in the oven.

What to Serve With Ground Beef Wellington?

Since this ground beef wellington is already pretty hearty, you’ll want to keep your side dishes simple and light to balance out the meal. A fresh green salad with a light vinaigrette makes a perfect partner – the crisp lettuce and tangy dressing help cut through the richness of the pastry and meat. For a veggie option that works great, try some roasted asparagus or steamed green beans with a squeeze of lemon juice. If you’re feeding a hungry crowd, some simple roasted baby potatoes or a small portion of mashed potatoes can round out the plate nicely, though keep the portions modest since there’s already potato in the wellington itself.

Storage Instructions

Keep Fresh: Once your ground beef wellington has cooled down, wrap it well in plastic wrap or place it in an airtight container. It’ll stay good in the fridge for up to 3 days. The pastry might lose some of its crispiness, but the filling will still be really tasty!

Freeze: You can freeze your beef wellington either before or after baking. If freezing before baking, wrap it tightly in plastic wrap and foil – it’ll keep for up to 3 months. For cooked wellington, let it cool completely, wrap it up well, and freeze for up to 2 months.

Reheat: To warm up your refrigerated wellington, pop it in the oven at 350°F (175°C) for about 15-20 minutes until heated through. If reheating from frozen, add an extra 10-15 minutes and cover with foil to prevent the pastry from burning. The pastry might not be quite as crispy as fresh-baked, but it’ll still be delicious!

Preparation Time	15-20 minutes
Cooking Time	45-60 minutes
Total Time	60-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 90-100 g
• Fat: 100-110 g
• Carbohydrates: 130-150 g

Ingredients

• 1 onion
• 1 carrot
• 1 celery stalk
• 1 medium potato
• 2-3 garlic cloves
• 5 mushrooms
• Leaves from 4 sprigs rosemary or thyme
• 2 tablespoons olive oil
• 80g (1/2 cup) frozen peas
• 450g (1 pound) minced beef
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 500g (17 oz) puff pastry
• Flour for dusting
• 1 beaten egg

Step 1: Prepare and Sauté the Vegetables

Preheat your oven to 350°F (180°C).

Remove the pastry from the fridge to allow it to soften slightly.

Meanwhile, peel and dice the onion, carrot, and potato into similar-sized pieces.

Heat a frying pan over medium heat with a splash of olive oil.

Chop the rosemary and mince the garlic, then add them to the pan along with the diced vegetables.

Gently sauté the mixture, stirring occasionally, until the vegetables are tender and the onions are translucent, which will take about 10 minutes.

Transfer the mixture into a bowl and let it cool completely.

Step 2: Combine with Beef and Peas

Once the vegetable mixture has cooled enough to touch, add the ground beef and defrosted peas.

Mix thoroughly to combine, and then season with salt and pepper to taste.

Add half of your beaten egg to the mixture, ensuring everything is well incorporated.

Reserve the remaining egg for the pastry.

Step 3: Prepare the Pastry

Dust a clean work surface with a handful of flour.

Roll out the pastry to a thickness of 1/4 inch, or use a pre-rolled sheet if available.

Shape the beef and vegetable mixture into a log, and place it in the center of the rolled-out pastry sheet.

Step 4: Assemble and Brush the Pastry

Brush the edges of the pastry with the reserved beaten egg.

Carefully roll up the pastry over the beef mixture, ensuring to tuck the ends inside, similar to a giant burrito.

Once sealed, brush the entire pastry with the remaining beaten egg to give it a golden finish during baking.

Step 5: Bake the Beef Wellington

Place the wrapped beef log seam-side down on a baking sheet.

Transfer to the preheated oven and bake for 45 minutes to an hour, until the pastry is golden brown and crispy.

The exact time may vary depending on your oven, so keep an eye on it as it bakes.

Once done, remove from the oven, let it sit briefly, then slice and serve.

Enjoy your homemade Beef Wellington!