Ingredients for Low Fat Ground Beef Wellingtons
- 1 cup beef stock
- 1 medium onion
- 2 cloves garlic
- 8 ounces cremini mushrooms
- 2 stalks celery
- 1 pound lean ground beef (90% lean or higher)
- 1/4 cup chopped fresh parsley
- 1 large egg
- 1/2 cup breadcrumbs
- 2 sheets puff pastry (14.1 ounces each)
- 1/2 teaspoon black pepper
- cooking oil spray
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How to Make Low Fat Ground Beef Wellingtons
- Heat 1 cup of beef stock in a large skillet over medium heat.
- Add 1 medium onion, finely diced, and sauté for 5 minutes until softened.
- Stir in 2 cloves garlic (minced), 8 ounces cremini mushrooms (finely diced), and 2 stalks celery (finely diced).
- Cook until the celery is tender, about 5-7 minutes.
- Transfer the mixture to a bowl and refrigerate for 20 minutes to cool.
- Season the mushroom mixture with 1/2 teaspoon black pepper.
- In a separate bowl, combine 1 pound lean ground beef (90% lean or higher), 1/4 cup chopped fresh parsley, 1 large egg, lightly beaten, and 1/2 cup breadcrumbs.
- Gently shape the beef mixture into 8 equal patties.
- Roll out 2 sheets of puff pastry (14.1 ounces each) and cut each sheet into 4 equal squares.
- Place one beef patty in the center of each pastry square. Top with a spoonful of the chilled mushroom mixture.
- Fold the pastry over the filling to create an envelope shape, pressing the edges firmly to seal.
- Crimp the edges with a fork to ensure a tight seal. Don't worry about being too delicate with the pastry; just work quickly to avoid melting it with your hands.
- Lightly spray each wellington with cooking oil.
- Place the wellingtons on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 200°C (400°F) for 35-40 minutes, or until the pastry is golden brown and the beef is cooked through.
- Let rest for 5 minutes before serving.
- Serve immediately with arugula, crumbled feta cheese, and sliced tomatoes for a delicious and healthy meal!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
6g
Fat
37g
Carbs
12g
