Pot Pie Beef Wellington

  • Pot Pie Beef Wellington
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The ingredients of a good ground beef pot pie wrapped in a puff pastry like a Beef Wellington. It’s really quite tasty and there’s never any leftovers in my mid-century home.

Pot Pie Beef Wellington

2 tablespoons olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
1 stalk celery, diced
1 potato, peeled and diced (sweet potato works too)
2 cloves of garlic, minced mushrooms, chopped
Fresh rosemary, leaves pulled off the stems and chopped
1 cup frozen peas
1 egg, beaten together in a small bowl
1 pound ground beef
salt and pepper to taste
a bit of flour
2 sheets puff pastry, defrosted if frozen

Heat the olive oil in a skillet and preheat the oven to 350° F. Add the onion, carrot, celery, potato, mushroom and rosemary. Cook, stirring, about 8-10 minutes. Take the pan off the heat and stir in the frozen peas. The residual heat will do to thaw them.  Cool the veggie mix a bit.

In a bowl, mix together the ground beef, half the beaten egg, salt and pepper and cooled vegetable mix. Just use your hands and mix it all up.

On a floured board, roll out the puff pastry. You can put the two sheets on top of each other and roll out one big rectangle (about 12″×16″) and make a large Beef Wellington or cut that into 4 smaller rectangles, to make 4 smaller ones.

Place 1/4 of the ground beef mix onto each rectangle, brush the outside long edge with some beaten egg and roll up lengthwise, pinching the edges together to seal. Put on a large cookie pan, seam side down.  Repeat for each. Brush the tops with the rest of the egg wash.

Bake for an hour at 350° F.


Adapted from and thanks to Eat and Be Merry
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