Ground Beef Wellingon

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 medium onion
• 1 large carrot (or 2 small)
• 1 celery (2 if small)
• 1 potato
• 2 garlic cloves
• 1 large portobella mushroom
• 2 tablespoons olive oil
• 4 sprigs fresh rosemary, opt. (i prefer it without)
• 3/4 cup frozen peas (this is my estimate. jamie suggests a "big handful")
• 1 large egg
• 1 lb ground meat, good quality, i use ground round
• sea salt & freshly ground black pepper
• flour, for dusting
• 2 sheets puff pastry, defrosted

Recipe

• 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 (or mince) the garlic.
• 4 clean and roughly chop the mushroom so the pieces 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 if using the rosemary: 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 separate 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.
• 14 jamie says to dust a large cookie sheet with flour and put your wellington on top of it. i did it using nonstick foil and omitted the flour dusting. or you could use parchment. brush the wellington all over with the rest of the beaten egg.
• 15 bake in your preheated oven for about 40 minutes to an hour, until golden. if the crust is golden by 40 or 45 minutes, then you can take it out.
• 16 to serve:.
• 17 let the wellington rest for about 5 minutes or so, once out of the oven.
• 18 slice the wellington up into portions and enjoy!
• 19 note there will be a little bit of moisture that comes out after slicing. you may want to move your slices onto a serving platter or plates right after slicing.