Directions:
- Preheat oven to 350 degrees F.
- Peel and chop the carrot, onion, potato and celery into 1/4 inch size dice.
- Grate (or mince) the garlic.
- Clean and roughly chop the mushroom so the pieces are about the same size as the other veggies.
- Put all the veggies into a large frying pan on medium-low, with approximately 2 T. of olive oil.
- If using the rosemary: Pluck the rosemary leaves off of the stems , finely chop them and add them to the pan.
- Stir and cook for about 8 minutes or until the veggies soften and get slightly colored.
- Add the frozen peas and cook for another minute.
- Put the veggie mix into a large bowl and let cool completely.
- Crack an egg into a separate cup or bowl and beat it.
- 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!
- 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.)
- 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.
- 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.
- 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.
- To Serve:.
- Let the Wellington rest for about 5 minutes or so, once out of the oven.
- Slice the Wellington up into portions and enjoy!
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.06 Kcal (1206 kJ) | ||
| Calories from fat | 137.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.26g | 23% | |
|---|---|---|---|
| Cholesterol | 83.91mg | 28% | |
| Sodium | 137.17mg | 6% | |
| Potassium | 397.3mg | 8% | |
| Total Carbs | 17.36g | 6% | |
| Sugars | 3.42g | 14% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 20.56g | 41% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 5mg | 28% | |
| Calcium | 41.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 155.79 Kcal (652 kJ) | ||
| Calories from fat | 74.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.25g | 23% | |
|---|---|---|---|
| Cholesterol | 45.38mg | 28% | |
| Sodium | 74.19mg | 6% | |
| Potassium | 214.87mg | 8% | |
| Total Carbs | 9.39g | 6% | |
| Sugars | 1.85g | 14% | |
| Dietary Fiber | 1.51g | 11% | |
| Protein | 11.12g | 41% | |
| Vitamin C | 6.2mg | 19% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 2.7mg | 28% | |
| Calcium | 22.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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