Ground Beef Wellingtons
Ground Beef Wellingtons are a simpler version of the original. It’s a stick-to-your-ribs kind of dinner with flaky puff pastry filled with creamy ground beef and topped with a simple homemade gravy!
IMPRESSIVE (BUT NOT DIFFICULT) DINNER RECIPE
This Ground Beef Wellington was inspired by a traditional Beef Wellington. But, since I am not a huge fan of almost rare beef that’s traditionally used in a true Beef Wellington, I went with ground beef that I knew would be cooked through more and would appeal to the more average, everyday cook like myself. Plus, there is no guessing game if the beef is done since we’re cooking it before adding it to the puff pastry. A hearty dinner that’s easy to make for a weeknight meal.
FREQUENTLY ASKED QUESTIONS:
I have a Chicken Wellington recipe if you’d like to try this with chicken instead. You can use ground pork or even ground sausage if you prefer.
Maybe with a traditional beef Wellington but not with this ground beef version. The folding does take some effort, but it is much easier to do than you might think at first. It does not have to be perfect at all. This is a very forgiving recipe. I tried to make sure the photos below showed this process step by step to make it easy to follow.
You can add some sauteed mushrooms, frozen peas, or other veggies to the filling to bulk it up. If you do this, you can probably get 7-8 pouches rather than 6 since you are making the filling thicker.
Don’t stress. If you didn’t seal them great, they will leak a little but it is just fine. Just when you go to serve them, scoop up any filling that leaked out and pour it on top of the pouch.
Try to make sure before cooking that you seal it really well at the top, even if it means it doesn’t look so pretty. As it bakes, it will end up being just fine!
I suggest storing the wellingtons and gravy separately so they don’t end up getting soggy while being stored. Leftovers can be kept in the fridge for up to 3 days, or keep them longer in the freezer for up to 3 months.
Reheat these in the oven or air fryer. Heating them back up in microwave will make the pastry soggy (unless you like it softer). To reheat the gravy, you will probably have to add a splash of beef stock or water to loosen it up. The gravy can be reheated on the stovetop or microwave.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground beef – you could also use venison for this. I do suggest using lean ground beef if possible.
- medium sweet onion– small diced and divided
- garlic cloves – my preference is always fresh garlic. I think it just gives more of a garlic punch but you could use the jarred stuff if that is all you have on hand.
- condensed cream of mushroom soup– you can use low or no sodium versions if you’re sensitive to salt. You can also make your own Homemade Cream of Mushroom soup.
- Worcestershire sauce – this adds a really good depth of flavor to the meat mixture. However, if this isn’t something you normally keep stocked in your refrigerator, don’t go out and buy it just for this recipe. Just skip it. It will still turn out yummy.
- puff pastry – if you’ve never purchased puff pastry before, you will find it in the freezer section in a box of two – usually near the desserts. It needs to be thawed in the refrigerator before using. Or just follow the directions on the box for thawing.
- egg
- unsalted butter – I suggest unsalted butter because there is plenty of salt in the beef stock.
- all-purpose flour
- beef stock– you can use low or no sodium versions if needed if you’re sensitive to salt in recipes or need to cut back.
HOW TO MAKE GROUND BEEF WELLINGTONS
Preheat the oven to 350° F. Line a large baking with parchment paper and set aside. In a large skillet over medium-high heat, cook the ground beef with half of the onion, breaking it up into crumbles until there is no pink left, 8-10 minutes. Drain any excess fat. Add the garlic and cook until fragrant, 30 seconds. Take off the heat and stir in the cream of mushroom soup and Worcestershire sauce, set aside.
Working with one of the 2 sheets of puff pastry, thawed at a time, roll it out on a lightly floured work surface into a 12×12-inch square. Cut into 4 sections. Add a heaping ¼ cup of the filling per section. Lightly dampen the outside edge of the pastry with water.
Fold up the sides around the filling and pinch the seams so they form a little package. Repeat with all of the filling and half of the remaining puff pastry.
Place the pouches on the parchment-lined baking sheets. In a small bowl, whisk together 1 large egg and a splash of water until well combined. Brush the pouches with the egg wash. Bake for 30-32 minutes until golden brown.
While the Wellingtons are baking, make the gravy. Melt the butter in a medium saucepot over medium heat. Add the remaining half onion and cook until the onion softens and starts to brown slightly, 10-15 minutes. Add the garlic and stir it in until just fragrant, 30 seconds. Whisk in the flour and cook for an additional 1 minute.
Slowly stream in the beef stock while whisking constantly to avoid lumps. Stir in the pepper. Bring to a simmer and simmer for 5 minutes. Taste and add salt if necessary. Keep warm until ready to serve with the wellingtons.
Serve and enjoy your Ground Beef Wellingtons.
CRAVING MORE RECIPES?
Ground Beef Wellington
Ingredients
For the filling:
- 1 pound ground beef (if possible, use a leaner ground beef)
- 1 medium sweet onion, finely diced (divided use)
- 2 cloves garlic, minced
- 10.5 ounce can condensed cream of mushroom soup (can use low or no sodium)
- 1 teaspoon Worcestershire sauce
For assembly:
- 2 sheets puff pastry, thawed
- 1 large egg
- splash of water
For the gravy:
- 4 Tablespoons unsalted butter
- 2 cloves garlic, minced
- 5 Tablespoons all-purpose flour
- 2 cups beef stock (can use low or no sodium)
- ½ teaspoon black pepper
- salt, to taste
Instructions
- Preheat the oven to 350° F. Line a large baking sheet with parchment paper and set aside.
- In a large skillet over medium-high heat, cook the ground beef with half of the onion, breaking it up into crumbles until there is no pink left, 8-10 minutes. Drain any excess fat.
- Add the garlic and cook until fragrant, 30 seconds.
- Take off the heat and stir in the cream of mushroom soup and Worcestershire sauce, set aside.
- Working with one of the 2 sheets of puff pastry, thawed at a time, roll it out on a lightly floured work surface into a 12×12-inch square. Cut into 4 sections.
- Add a heaping ¼ cup of the filling per section. Lightly dampen the outside edge of the pastry with water.
- Fold up the sides around the filling and pinch the seams so they form a little package. Repeat with all of the filling and half of the remaining puff pastry (you will have some puff pastry leftover.)
- Place the pouches on the parchment-lined baking sheets.
- In a small bowl, whisk together 1 large egg and a splash of water until well combined. Brush the pouches with the egg wash.
- Bake for 30-32 minutes until golden brown.
- While the Wellingtons are baking, make the gravy. Melt the butter in a medium saucepot over medium heat. Add the remaining half onion and cook until the onion softens and starts to brown slightly, 10-15 minutes.
- Add the garlic and stir it in until just fragrant, 30 seconds.
- Whisk in the flour and cook for an additional 1 minute.
- Slowly stream in the beef stock while whisking constantly to avoid lumps. Stir in the pepper.
- Bring to a simmer and simmer for 5 minutes. Taste and add salt if necessary. Keep warm until ready to serve with the wellingtons.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This recipe was a hit for both toddlers and adults in our family.
Very good. I will be making again but will add mushrooms this time.
These were so good! Huge hit with everyone – thanks so much!!
This was absolutely freaking delicious! I can’t believe how good it was!! Served it to some friends & everyone raved!
This recipe was so good! I made two different recipes and this one was so much better! The precooked beef helped it not get soggy! I added frozen peas and carrots to the meat mixture! So so good!!
Yay! Love hearing that Tara! Thank you so much for coming back to comment!
More of a question than comment: Can I use crescent roll dough instead?
You should be able to. I haven’t tested it so can’t give you a baking time but I can’t see why it wouldn’t work 🙂