Minced Beef Wellington -

If you’re craving a hearty meal that’s both comforting and delicious yet simpler to prepare than the traditional Beef Wellington, then you’re in for a treat with this Minced Beef Wellington recipe! This updated version uses minced beef instead of a whole fillet, making it an ideal choice for a cozy weekday supper. It’s a delightful dish that will keep everyone satisfied—especially when paired with roasted vegetables and gravy.

Why You Will Love This Recipe

This Minced Beef Wellington recipe is a wonderful balance of flavors and textures, making it a crowd-pleaser for all ages. The savory minced beef mixed with fresh vegetables, aromatic herbs, and encased in flaky puff pastry is simply irresistible. Not only is it quick to prepare compared to its more labor-intensive counterpart, but it’s also a great way to incorporate vegetables into your meal. Plus, it can easily be customized with your favorite herbs and spices, or even paired with a variety of sides to suit your family’s tastes.

Pro Tips for Making Minced Beef Wellington

Making an impressive Minced Beef Wellington requires just a few tips and tricks:

Choose Quality Beef: Use good quality minced beef for the best flavor. Opting for lean beef ensures the dish isn’t too greasy.
Let Vegetables Cool: Make sure the sautéed vegetables cool completely before mixing them with the beef. This prevents the pastry from becoming soggy.
Don’t Skip the Egg Wash: Brushing the pastry with beaten egg gives it a beautiful golden finish, making it more appetizing.

Cover with Foil: If the pastry is browning too quickly, cover it with aluminum foil for the remaining baking time to ensure even cooking.
Serve Immediately: This dish is best served straight out of the oven while the pastry is still flaky and warm.

Ingredients

Here’s what you’ll need:

750g good quality minced beef
1 whole medium onion, chopped
1 roll puff pastry, thawed

1 whole carrot, chopped into cubes
1 stalk celery, chopped
1 whole medium-sized potato, cubed

4 sprigs fresh rosemary, leaves picked and chopped
2 tablespoons olive oil
2 cloves garlic, minced

1 tablespoon chopped parsley
1/2 tablespoon chopped thyme
1 teaspoon salt

1 teaspoon black pepper
1 whole large egg, lightly beaten

Preparation

Step 1: Begin by preheating your oven to 180°C (350°F). While the oven is heating, prepare your vegetables.

Step 2: In a frying pan over medium heat, add the olive oil and all the chopped vegetables—onion, carrot, celery, and potato—along with the chopped rosemary. Fry and stir for about 8 minutes, or until the vegetables are softened and slightly golden. In the last minute, add the minced garlic, chopped parsley, and thyme, stirring until aromatic.

Step 3: Once cooked, transfer the vegetable mixture into a large bowl and allow it to cool completely. This is a critical step to prevent making the pastry soggy.

Step 4: Add the minced beef to the cooled vegetable mixture. Carefully season with salt and black pepper, then add half of the beaten egg. Use your hands to scrunch and mix everything together thoroughly, ensuring the beef is well mixed with the veggies.

Step 5: Next, roll out the puff pastry on a flat surface until it is about the size of a tea towel. Place the minced mixture along one long edge of the pastry in a sausage shape.

Step 6: Brush the edges of the pastry with the remaining beaten egg to help seal the roll. Carefully roll the pastry around the minced mixture to cover it completely, then squeeze the ends together to seal it shut.

Step 7: Place your completed roll onto a baking tray lined with parchment paper. Brush the top with the remaining egg wash to give it a lovely sheen, and bake in the preheated oven for about an hour, or until the pastry is golden brown. If you notice the pastry browning too quickly, cover it loosely with foil for the remaining cook time.

Step 8: Once baked, remove from the oven and let it rest for a few minutes before slicing. Serve warm alongside your favorite roasted vegetables and gravy.

Frequently Asked Questions

Can I use other types of meat?

Yes, you can substitute minced beef with other ground meats like chicken, turkey, or pork, depending on your preference. Just make sure to adjust the cooking times accordingly if needed.

Can I make this ahead of time?

Absolutely! You can prepare the meat and vegetable mixture a day in advance. Just roll it in the pastry before baking when you’re ready to serve.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven to maintain the pastry’s flakiness.

What can I serve with Minced Beef Wellington?

This dish pairs well with a variety of sides such as roasted vegetables, mashed potatoes, or a fresh salad. Gravy also complements the flavors beautifully!

Can I freeze the Wellington?

Yes, you can freeze the uncooked Wellington by wrapping it tightly in plastic wrap and then in foil. When ready to bake, simply remove from the freezer and bake straight from frozen, increasing the baking time.

Conclusion

This delicious Minced Beef Wellington provides a cozy, hearty meal that’s simpler to prepare yet preserves the essence of the classic dish. It’s a fantastic option for those busy weeknights or when you want to impress guests with minimal effort. Enjoy every bite of this comforting dish that will surely become a family favorite!