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Jamie Oliver Minced Beef Wellington

Jamie Oliver Minced Beef Wellington
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Minced Beef Wellington is a variation of the traditional Beef Wellington, which typically uses a beef fillet. In this version, seasoned minced beef is wrapped in golden puff pastry, with a layer of sautéed vegetables or mushrooms for extra flavor. It’s a simpler, more affordable take on the classic dish while retaining its indulgent appeal.

Ingredients

Scale
  • 500g minced beef – The star ingredient is savory and filling.
  • 1 large onion (finely chopped) – Adds sweetness and depth.
  • 2 garlic cloves (minced) – For a fragrant base.
  • 1 carrot (grated) – Adds moisture and natural sweetness.
  • 100g mushrooms (finely chopped) – Optional, for an earthy flavor.
  • 1 tsp dried thyme or mixed herbs – Adds a herby aroma.
  • 1 tbsp Worcestershire sauce – Enhances the savory flavor.
  • 2 tbsp tomato paste – For a rich, tangy base.
  • Salt and pepper – To taste.
  • 1 sheet ready-rolled puff pastry – Ensures a flaky, golden crust.
  • 1 egg (beaten) – For brushing the pastry.
  • Flour (for dusting) – To prevent sticking.

Instructions

Step 1: Prepare the Filling

  1. Heat a large skillet over medium heat and add a drizzle of oil.
  2. Sauté the onion and garlic for 2-3 minutes until softened.
  3. Add the grated carrot and chopped mushrooms (if using), and cook for another 3-4 minutes.
  4. Stir in the minced beef, breaking it apart with a spoon, and cook until browned.
  5. Add the thyme, Worcestershire sauce, tomato paste, salt, and pepper. Mix well and let the mixture cool completely.

Step 2: Roll Out the Pastry

  1. Lightly dust your work surface with flour. Roll out the puff pastry sheet slightly to ensure it’s large enough to enclose the filling.

Step 3: Assemble the Wellington

  1. Spoon the cooled beef mixture onto the center of the pastry, shaping it into a log.
  2. Fold the pastry over the filling, sealing the edges by pressing with your fingers or a fork. Trim any excess pastry.
  3. Place the Wellington seam-side down on a lined baking tray.

Step 4: Add the Egg Wash

Brush the top and sides of the pastry with beaten egg for a golden, shiny finish.

Step 5: Bake the Wellington

Preheat your oven to 200°C (180°C fan) or 400°F. Bake the Wellington for 25-30 minutes, or until the pastry is puffed and golden brown.

Step 6: Rest and Serve

Let the Wellington rest for 5-10 minutes before slicing. Serve warm with your favorite sides.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-minced-beef-wellington/