Ground Beef Wellington


  • 1 onion
  • 1 carrot
  • 1 celery stick
  • 1 potato medium
  • 2-3 cloves garlic
  • 5 mushrooms
  • 4 rosemary or thyme sprigs leaves only
  • 2 tbsp olive oil
  • 80g frozen peas
  • 1 lbs ground beef
  • 500g/17oz puff pastry
  • flour for rolling
  • salt and pepper to taste



  • Preheat your oven to 350F/180C and take the pastry out of the fridge to soften a bit. Peel onion, carrot and potato. Dice all the vegetables into similar size pieces. Put a frying pan on medium heat with olive oil, chop up the rosemary and mince the garlic and add them to the pan.
  • Gently sauté everything stirring occasionally until your vegetables are tender and onions are translucent. It will take about 5-8 minutes. Then transfer your mixture into a bowl and cool completely.
  • Once it’s cooled enough to touch add the ground beef and peas. Thoroughly mix everything together adding salt and pepper and a half of your beaten egg, reserve the rest for the pastry.
  • Dust a clean work surface with a handful of flour and roll out the pastry to a 1/4-inch thickness or use an already rolled one.
  • Shape the beef mixture into a log and place it on the rolled-out pastry sheet, brush the edges with the reserved egg. Roll it up tucking the ends inside like a giant burrito, brush with the egg all over and place it on a baking sheet seam down. Bake Beef Wellington in the preheated oven for 45 min to an hour depending on your oven until golden.