This is an easier and cheaper alternative take on the old classic beef wellington. The kids and adults will tuck into this and be asking for seconds.
Beef Wellington is usually a tricky dish to master and can be fiddly. It’s usually a big (expensive) piece of tenderloin beef, coated in pate and mushroom duxelle, which is then wrapped in a puff pastry and baked.
I used to make the “real” version but then came to the conclusion that unless I’m hosting a dinner party and out to impress, I can’t justify the expense for the dish. This less expensive and easy to ensemble Beef Wellington I have been making since my children were little tots.
This tasty dish is a hit from young to old. It looks amazing and tastes delicious. Basically, it’s meatloaf wrapped in puff pastry! But this is much nicer than dry boring meatloaf ..
Let’s make Minced Beef Wellington!
Start with 500g of minced beef and put it in a large bowl. Turn the oven on to 180C.
To the bowl with the mince add 2 of the eggs, onions, 1/2 of the garlic, breadcrumbs, Hov’s Chipotle Sauce, the herbs, paprika a bit of salt and pepper and give it a good mix with your hands until the egg has fully been mixed in.
In a saucepan, add the butter and let it melt, then add the mushrooms and the other half of the garlic and give it a good stir until they soften. Take off the heat and set aside.
Get one sheet of defrosted puff pastry and lay it out on a tray lined with baking paper. Then lay the mince mix out onto the pastry and mould with your hands into a sausage shape.
With the last egg, give it a quick whisk with a fork and set aside. Lay the mushrooms and garlic on top of the meat. Brush the edges of the pastry with the egg wash.
Gently stretch the pastry over the meat being careful not to tear the pastry. Brush the top of the pastry with egg wash.
Let it cook in the oven for around 45 minutes or until the pastry is golden.
Serve with roast potatoes and vegetables or mashed potato and green beans.
Minced Beef Wellington
- 500 g Beef Mince
- 2 Tbsp Hov’s Chipotle Sauce
- 3 medium Eggs
- 4 cloves garlic minced
- 2 medium Brown onions Finely chopped
- 2 large Sage Leaves Finely Chopped
- 2 tbsp Parsley Finely Chopped
- 1 tsp Rosemary Finely Chopped
- 1/2 Cup Breadcrumbs
- 1 tsp Hungarian sweet paprika
- 30 g Salted butter
- 100 g Mushrooms sliced
- 1 Sheet Frozen Puff Pastry Thawed
- Turn the oven on to 180C
- In a large bowl mix the beef with 2 eggs, Hov’s Chipotle sauce, 1/2 of the garlic, onion, bread crumbs and herbs. Mix with your hands until well combined.
- Lay out the thawed pastry sheet on a tray lined with baking paper.
- With your hands, lay the meat out onto the pastry and mould into a sausage shape
- In a small pan, heat the butter, add the mushrooms and the other half of the garlic. Cook the mushroom and garlic until soft.
- Lay the mushrooms and garlic on top of the meat
- With the remaining egg, give it a quick whisk and brush the edges of the pastry with the egg wash. Stretch the pastry over the meat and make sure it doesn’t tear and is fully wrapped.
- Brush the top of the pastry with the rest of the egg wash
- Cook in the oven for 40 – 50 minutes.
- Serve with roast potatoes and greens. Or mashed potato and vegetables.