Ingrédients pour Ground Beef Wellingon
- 1 medium onion, chopped
- 1 medium carrot, peeled and chopped
- 2 celery stalks, chopped
- 1 medium potato, peeled and chopped
- Garlic Cloves
- 8 oz (225g) mushrooms, chopped
- 2 tsp olive oil
- Fresh Rosemary
- Frozen Peas
- 1 large egg, beaten
- Ground Meat
- Salt & Freshly Ground Black Pepper
- Flour, for dusting
- Puff Pastry
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ground Beef Wellingon? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Ground Beef Wellingon
- Preheat oven to 350°F (175°C).
- Peel and chop 1 medium carrot, 1 medium onion, 1 medium potato, and 2 celery stalks into 1/4-inch dice.
- Grate 2 cloves of garlic.
- Clean and roughly chop 8 oz (225g) mushrooms into 1/4-inch pieces.
- In a large frying pan over medium-low heat, add 2 tsp olive oil.
- Add chopped vegetables (carrot, onion, potato, celery, mushrooms) and garlic to the pan.
- If using, add 1 tbsp chopped fresh rosemary.
- Stir and cook for 8-10 minutes, or until vegetables soften and slightly brown.
- Add 1 cup (140g) frozen peas and cook for 1 minute more.
- Transfer vegetable mixture to a large bowl and let cool completely.
- In a separate bowl, beat 1 large egg.
- Add 1 lb (450g) ground beef to the cooled vegetables. Season with salt and pepper to taste.
- Add half of the beaten egg to the beef and vegetable mixture.
- Mix thoroughly with your hands.
- Lightly dust a clean work surface and rolling pin with flour.
- Lay out 1 sheet (14.1 oz) of puff pastry on the floured surface, then top with another sheet.
- Roll out the puff pastry to a 12x16 inch rectangle.
- Place the ground beef mixture along the long edge of the pastry.
- Shape it into an even, long log. Brush the edges of the pastry with some of the remaining beaten egg.
- Roll the pastry around the beef mixture, tightly sealing the ends.
- Place the wellington on a baking sheet lined with parchment paper (no flour needed).
- Brush the wellington with the remaining beaten egg.
- Bake for 40-60 minutes, or until golden brown. (Check at 40 minutes; if golden, remove).
- Let the wellington rest for 5 minutes before slicing.
- Slice into portions and serve.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
19g
Fat
66g
Carbs
24g
