As a bonus this recipe is easier than it looks - you use frozen puff pastry to save yourself A LOT of time and you don't even have to precook the beef. I was a bit skeptical about not cooking the beef before wrapping it in the pastry, but it really does cook to perfection. This recipe makes a huge amount though, so if you are not feeding an army, you may want to consider halving the recipe!
- 1 medium onion
- 1 carrot
- 1 celery stalk
- 1 potato
- 2 cloves of garlic
- 2 portobello mushrooms (I jused a couple handfuls of button mushrooms because I like them better)
- olive oil
- 4 sprigs of fresh rosemary
- a big handful of frozen peas
- 1 large egg
- 1 lb good quality ground beef
- sea salt and freshly ground black pepper
- all purpose flour, for dusting
- 2 sheets puff pastry, defrosted if frozen
So, this looks like a lot of ingredients, but you will note they are all very basic and budget friendly ingredients, and lots of healthy veggies go into this one. Don't be intimidated by the long list - just dive right in and you'll be able to find most of the ingredients in the fresh produce section of your supermarket.Method:
- Preheat the oven to 350F. Peel and chop the onion, carrot, celery, and potato into 1/4 inch sized dice. Finely grate the garlic. Clean and roughly chop the mushrooms so they're about the same size as your other veggies. Place all veggies into a large frying pan on a medium low heat with 2 lugs of olive oil. Pick the rosemary leaves off the woody stalks, finely chop them and add to the pan. Fry and stir for around 8 minutes or until the vegetables soften and color lightly. Add the frozen peas and cook for another minute.
- Put the vegetable mixture into a large bowl to cool completely. Crack the egg into a cup and beat it up. Add the ground beef to the bowl with a good pinch of salt and pepper and half the beaten egg. With clean hands, scrunch and mix up well.
- Lightly dust your clean work surface and rolling pin with flour and lay the puff pastry sheets one on top of the other. Roll out the puff pastry so it is roughly rectangle 12x 16 inches. Dust with flour as you go. Turn your pastry so you have a long edge in front of you and place the ground beef mixture along this edge. Mold it into an even, long sausage shape. Brush he edges of the pastry with a little of the beaten egg. Roll the ground beef up in the pastry until its covered completely. Squeeze the ends together. Dust a large cookie pan with flour and place your Wellington on top. Brush all over with the rest of the beaten egg. Bake in preheated oven for an hour until nice and golden (mine took about an hour and 10 minutes to and hour and 15 minutes).
- Slice the wellington up into portions at the table. Also tastes good with gravy.
Happy Cooking my Friends!