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I created this recipe on the fly because my daughter says we eat too much chicken and we need to have some red meat. Looking at my weekly menu plan and the last two recipes are chicken so I decided to come up with something using ingredients already in our kitchen.
Using the remainder of the puff pastry from my Easter Asparagus Tarts and ground beef that we stocked up on from the butcher, these Individual Beef Wellingtons were pretty quick and easy to throw together. And to top it off, they were a hit with 6 out of 7 of us making it a keeper.
Served with brown gravy and seasoned asparagus made this an easy weeknight meal! I have never had much luck making traditional beef wellington but I’m telling you, this was simple! So grab the recipe below and be sure to pin it to come back to!
Individual Ground Beef Wellingtons
- 4 sheets puff pastry
- 1 1/2 lbs lean ground beef
- 1/4 cup crushed saltine crackers
- 2 eggs beaten
- 2 tbsp dried parsley
- 1/2 tsp salt
- 1 tbsp heavy cream (or milk)
- 1/2 onion, minced
- 3 cloves garlic, minced
- 6 oz mushrooms, minced
- 1/2 cup red wine
- 1 tsp dried basil
- 1 tbsp butter
- 1 egg beaten in a separate bowl
- 1 pkg brown gravy
- Pre-heat oven to 400 degrees and line a baking sheet with foil. Grease with cooking spray.
- Mix 2 eggs, ground beef, crackers, parsley, salt and heavy cream in a large bowl and set aside.
- Allow pastry sheets to thaw while completing the next step
- Mince garlic, onion and mushrooms and saute in a large sauce pan with 1 tbsp butter until fragrant
- Add red wine to the vegetables and cook until reduced. Remove from heat
- Cut each pastry sheet into 3 equally sized squares
- Spread vegetable mixture on each square
- Add a spoonful of beef mixture, rolled into a ball, on each square
- Pull the corners up over the meat and pinch to close, place each wellington on the pan seam side down and cut a small x on the top of each one
- Brush the tops with 1 beaten egg and bake at 400 for 25-30 minutes or until beef is cooked through.
- Serve with brown gravy