These mini ground beef Wellingtons bring familiar comfort-food flavors together in crisp, golden pastry. The filling combines browned beef with finely chopped cremini mushrooms and onion, then gets a savory lift from garlic, thyme, and Dijon mustard.
The individual pastries are easy to portion and satisfying to serve as a main course. A little attention to moisture and pastry temperature helps the filling stay flavorful while the layers bake up crisp.
Build a savory, well-textured filling
Cremini mushrooms add an earthy flavor that pairs naturally with ground beef, while onion brings a gentle sweetness. Chopping both finely helps them cook evenly and makes the filling easier to divide among the pastry rectangles. Cook them until browned and most of their moisture has evaporated; a wet filling can make the pastry soggy.
The olive oil helps the vegetables brown in the skillet. Once the beef goes in, break it into small crumbles so it cooks through evenly and fits neatly inside each Wellington. Kosher salt and black pepper season the mixture, and garlic and fresh thyme add their aromas near the end of cooking. Dijon mustard stirred in off the heat contributes a tangy, savory note throughout the filling.
Cool the filling before wrapping
Spread the cooked filling on a plate and let it cool until barely warm before assembling. Hot filling can soften the pastry and make it harder to seal. Cooling also gives you a better chance of keeping the pastry intact as you fold it around the beef and vegetables.
Thaw the puff pastry in the refrigerator according to the package directions, then keep it cool while you work. If it becomes too soft, it can be difficult to handle and seal neatly. Lightly dusting the work surface with flour helps prevent sticking, while an even border around the filling gives the edges room to close.
Seal the pastry for crisp results
Brush the pastry edges with egg wash before folding them over the filling, then press and crimp them closed with a fork. A secure seam helps keep the filling inside as the pastry puffs. Arrange each Wellington seam-side down, brush the tops with egg wash, and cut small slits so steam has an opening during baking.
The egg wash encourages a deep golden finish, while the slits help keep steam from building inside the pastry. Bake until the pastry is crisp and deeply golden and the centers are hot. If the pastry looks pale or feels soft, it needs more time according to the recipe card’s cues.
Frequently Asked Questions
Why should the filling cool before I assemble the Wellingtons?
Letting the filling cool until barely warm helps keep the puff pastry firm enough to handle and seal. It also makes it easier to portion the mixture without softening the pastry as you work.
How do I keep the puff pastry easy to work with?
Thaw it in the refrigerator according to the package directions and keep it cool during assembly. A lightly floured surface helps prevent sticking. If the pastry becomes very soft, it may be harder to fold and crimp cleanly.
How can I tell when the Wellingtons are done?
Look for pastry that is crisp and deep golden, and check that the centers are hot. The recipe card provides the oven temperature and baking time; use those details along with these visual and texture cues.
Mini Ground Beef Wellingtons with Mushrooms
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings25
minutes37
minutes780
kcal1
hour22
minutesGround beef, mushrooms, and onion are cooked with garlic and thyme, wrapped in puff pastry, and baked until golden. This recipe makes eight individual Wellingtons, with two per serving.
Ingredients
- Filling
1 tbsp olive oil
8 oz cremini mushrooms, finely chopped
1 small yellow onion, finely chopped
1 lb 85% lean ground beef
3/4 tsp kosher salt
1/2 tsp black pepper
2 garlic cloves, minced
1 tsp fresh thyme leaves
1 tbsp Dijon mustard
- Pastry and egg wash
2 sheets frozen puff pastry (17.3 oz total), thawed
2 tbsp all-purpose flour, for dusting
1 large egg
1 tbsp water
Directions
- Heat the oven to 400°F and line a large baking sheet with parchment paper.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook for 8 minutes, stirring often, until browned and most of the moisture has evaporated. Add the ground beef, salt, and pepper. Cook for 6 minutes, breaking the beef into small crumbles, until browned and it reaches 160°F. Stir in the garlic and thyme and cook for 1 minute. Remove from the heat and stir in the Dijon mustard.
- Spread the filling on a plate and let it cool for 20 minutes, until barely warm.
- Unfold the thawed pastry sheets on a surface lightly dusted with the flour and cut each into 4 equal rectangles. Beat the egg with the water. Divide the cooled filling among the rectangles, placing it on one side of each and leaving a 1/2-inch border. Brush the edges with egg wash, fold the pastry over the filling, and press the edges closed. Crimp with a fork, then arrange seam-side down on the baking sheet. Brush the tops with the remaining egg wash and cut 2 small slits in each.
- Bake for 22 minutes, until the pastry is crisp and deep golden and the centers are hot.
Notes
- Thaw the puff pastry in the refrigerator according to the package directions before starting. Keep it cool as you assemble the Wellingtons so the pastry stays easy to handle.
