Ingredients Jump to Instructions ↓

  1. 1 medium onion

  2. 1 carrot

  3. 1 celery

  4. 1 potato

  5. 2 garlic cloves

  6. 2 portobella mixed mushrooms

  7. 2 tablespoons olive oil

  8. 4 sprigs fresh rosemary

  9. 3/4 cup frozen peas (this is my estimate. Jamie suggests a "big handful")

  10. 1 large egg

  11. 1 lb ground meat, good quality, I use ground round sea salt & freshly ground black pepper flour , for dusting

  12. 2 sheets puff pastry , defrosted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. Peel and chop the carrot, onion, potato and celery into 1/4 inch size dice.

  3. Grate the garlic.

  4. Clean and roughly chop the mushrooms so they are about the same size as the other veggies.

  5. Put all the veggies into a large frying pan on medium-low, with approximately 2 T. of olive oil.

  6. Pluck the rosemary leaves off of the stems , finely chop them and add them to the pan.

  7. Stir and cook for about 8 minutes or until the veggies soften and get slightly colored.

  8. Add the frozen peas and cook for another minute.

  9. Put the veggie mix into a large bowl and let cool completely.

  10. Crack an egg into a cup or bowl and beat it.

  11. Add the ground beef to the bowl of cooled veggies with a good pinch of salt and pepper and half of the beaten egg. Mix this all up well. Your clean hands are your best tool here!

  12. Lightly dust a clean work surface and rolling pin with flour and lay the puff pastry sheets one on top of the other. Roll out the puff pastry so it is a 12 x 16 rectangle. ( Dust it with flour as you go.) 13 Turn the pastry so you have a long edge in front of you. Place the ground beef mixture along this edge. Mold it into an even, long sausage shape and brush the edges of the pastry with a little of the beaten egg. Roll the ground beef up in the pastry until it is completely covered. Squeeze the ends together to tightly seal.

  13. Dust a large cookie sheet with flour and put your Wellington on top of it. Brush the Wellington all over with the rest of the beaten egg.

  14. Bake in your preheated oven for about an hour, until golden. (Depending on your oven, you may need to tent the Wellington towards the end of cook time, so the puff pastry doesn't get too well done.).

  15. To Serve:.

  16. Let the Wellington rest for about 5 minutes or so, once out of the oven.

  17. Slice the Wellington up into portions and enjoy! ?


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