Easy minced beef wellington (with mushrooms)

Mince wellington is like a giant delicious sausage roll. It’s very easy to make and perfect for lunch, dinner, or special occasions.

Do you ever wonder where ideas in your head come from?

How you can have not thought about something for four years and then it randomly pops into your head? 

As used to happen often on a Saturday night, it got to 5pm and we had no idea what to have for dinner.

In the fridge, I had mushrooms, I had mince and my brain had classic mince wellington.

I first made this recipe back in 2011 but as with most of my photos back then, they were shockingly bad.

I mean you’d probably look at them and be put off making the recipe the photos make it look so bad.

Then I got a fancy new light so I could take decent photos at night without them being all yellow from the kitchen lights.

This was my first shoot.

This is a dinner that can be thrown together pretty quickly and great for the whole family.

You can add veges (grated) to the mince to make it pretty healthy.

Really it’s like a giant sausage roll but with a bit less flaky puff pastry.

The mushrooms and mustard are a bit like having sauce on the inside.

Ingredients

You will need: 

• Olive oil
• Brown onions - finely chopped. You could also use white onions
• Garlic - crushed or finely chopped (I used minced garlic from the jar)
• Button mushrooms - sliced
• Beef mince - it's better to use lean mince for this recipe otherwise the fat makes the pastry a big soggy
• Fresh breadcrumbs - (I used oats as I was out of breadcrumbs and too lazy to make some)
• Egg - lightly beaten to make an egg wash
• Flat-leaf parsley - preferably fresh
• Dijon mustard
• Oregano leaves - fresh or dried
• Puff pastry sheets
• Milk
• Steamed veges (or fresh salad) to serve - green beans are our favourites

Variations

Do I have to use fresh herbs

Fresh herbs are preferable and add a stronger flavour but dried herbs are definitely a good substitute. 

Can I use something other than bread crumbs

We used oats for this recipe. You can also make your own breadcrumbs. 

Can you make individual ground beef wellingtons

You sure can. This recipe would make 4 individual servings. 

If you're using store-bought ready rolled pastry, I would cut the pieces into 4 even squares and then follow the recipe exactly as described but dividing it in 4. 

It will take less time to cook. Probably about half the time of the large version. 

Can you add prosciutto

In my research for this recipe, it seems classic beef wellington has a few pieces of prosciutto on top of the mince. 

That sounds absolutely delicious to me and if you have some, go for it. 

It also freezes pretty well.

We ate half that night then I vacuum sealed the rest and popped it in the freezer.

It was as good as fresh after heating it up in the oven a week or so later. Enjoy!

Recipe

Mince Wellington

Mince wellington is like a giant delicious sausage roll. It’s very easy to make and perfect for lunch, dinner, or special occasions.

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Course: Dinner

Cuisine: English

Cook Time: 55 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 631kcal

Author: Claire Cameron

1x2x3x

Ingredients

• ▢ 2 teaspoon oil
• ▢ 2 medium brown onions finely chopped
• ▢ 4 cloves of garlic finely chopped (I used minced garlic from the jar)
• ▢ 200 g 7oz button mushrooms, sliced
• ▢ 500 g 18oz lean beef mince
• ▢ ½ cup soft fresh breadcrumbs I used oats as I was out of breadcrumbs and too lazy to make some
• ▢ 1 egg lightly beaten
• ▢ ½ cup chopped flat-leaf parsley
• ▢ 2 tablespoon dijon mustard
• ▢ 1 teaspoon dried oregano leaves
• ▢ 1 ½ sheets frozen low-fat puff pastry
• ▢ 1 tbs low fat milk
• ▢ steamed veges or salad to serve

Instructions

• In a frying pan, heat the oil and saute the onions until soft then add the garlic and stir until fragrant. Remove from the pan.
• Cook the mushrooms and remaining garlic until the liquid evaporates. Mine took about 15. Set aside to cool to room temperature. 
• Pre-heat your oven to 200C/180C (390F/360F) fan-forced and line a baking sheet with baking paper. A trick I learned a little while ago is to put a sheet of alfoil under your parchment paper. This eliminates having to clean the tray.
• In a large bowl, combine mince, onion mix, breadcrumbs, egg, parsley, half the mustard and oregano and season with salt and pepper.
• Lay out a single sheet of pastry and spread the remaining mustard in the middle of the sheet. Spread the mushroom on top of the mustard then shape your beef mixture into a loaf (or fat sausage shape) on top down the middle on top of the pastry. Place the half sheet of pastry over the top. Brush edges of pastry with egg wash (egg whisked with milk) using a pastry brush then fold the sides up to enclose your filling, pressing the edges to seal.
• Carefully place the loaf (seam sides down) on the baking tray, score a few diagonal slits in the top to let out the steam, brush with milk then into the preheated oven to bake for about 40 minutes or until the pastry is golden brown and mince is cooked - that's a bit of a guesstimate but mine was perfectly cooked in that time.
• Serve with a steamed veges and enjoy!

Nutrition

Calories: 631kcal | Carbohydrates: 41g | Protein: 23g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 329mg | Potassium: 483mg | Fiber: 3g | Sugar: 3g | Vitamin A: 476IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 5mg

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations