Rustic Minced Beef Wellington
For a comforting twist on the classic, this Rustic Minced Beef Wellington combines savory minced beef with earthy mushrooms and a touch of mustard, all wrapped in a flaky, golden puff pastry. Perfect for family gatherings or a cozy dinner, this dish celebrates bold flavors with a delightful crunch. Serve it with a rich red wine sauce for a meal that warms both the heart and the palate.
ingredients
- 1 lb minced beef
- 8 oz mushrooms, finely chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp Dijon mustard
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1 egg, beaten (for egg wash)
- 1 package (17.3 oz) puff pastry, thawed
- Salt and pepper to taste
- Olive oil for cooking
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until translucent.
- 3.
Add the mushrooms and cook until their moisture evaporates, then mix in the minced beef. Season with salt and pepper. Cook until browned, then remove from heat.
- 4.
Stir in the breadcrumbs, Dijon mustard, and fresh parsley. Allow the mixture to cool.
- 5.
Roll out the puff pastry on a lightly floured surface and cut into two rectangles.
- 6.
Spoon half of the beef mixture onto the center of each pastry rectangle.
- 7.
Fold the pastry over the filling, sealing the edges with a fork.
- 8.
Brush the tops with beaten egg for a golden finish.
- 9.
Place the Wellingtons on a baking sheet lined with parchment paper and bake for 25-30 minutes or until golden brown.
- 10.
Serve hot, sliced, alongside your choice of sides.
