If you’re looking for a dish that feels fancy yet comes together with comforting familiarity, you’re in for a treat with this Individual Ground Beef Wellingtons Recipe. Each bite wraps tender, juicy ground beef in a buttery puff pastry blanket, bursting with the earthy goodness of mushrooms and delicate notes of herbs. This recipe transforms humble ingredients into an elegant, crowd-pleasing centerpiece that’s perfect for sharing with family or impressing dinner guests. Trust me, once you try these personal-sized Wellingtons, they’ll become a cherished classic in your recipe box.
Ingredients You’ll Need
The beauty of this Individual Ground Beef Wellingtons Recipe is in its seemingly simple ingredients that work in harmony to create extraordinary flavor and texture. Each component plays a vital role, from the earthy mushrooms that form the rich duxelles to the crisp puff pastry that provides the perfect golden crunch.
- Cremini mushrooms (454g): These add a deep, savory earthiness, perfect for the mushroom duxelles base.
- Shallots (2, chopped): Their mild sweetness brightens the mushroom mixture.
- Garlic (4 cloves, chopped): Adds a gentle punch of aroma and flavor.
- Fresh thyme leaves (3 sprigs): A fragrant herb that pairs beautifully with beef and mushrooms.
- Unsalted butter (3 tablespoons): For sautéing and adding richness without overpowering.
- Salt and freshly ground pepper: Essential for seasoning every element perfectly.
- Marsala wine (1 tablespoon): A splash to bring out warmth and depth in the duxelles.
- Eggs (2, plus 2 more for egg wash): Bind the beef mixture and help create a glossy finish on the pastry.
- Dijon mustard (1 tablespoon): Adds a subtle tang and layers of flavor inside the patties.
- Horseradish (2 teaspoons): Offers a hint of spice that cuts through the richness.
- Worcestershire sauce (1 teaspoon): Brings umami depth and complexity.
- Onion powder and garlic powder (1/2 teaspoon each): Enhance the savory profile of the beef patties.
- Panko breadcrumbs (1/3 cup): Provide structure and a light texture to the patties.
- Extra lean ground Canadian beef (907g): The hearty star ingredient that’s juicy yet not greasy.
- Prosciutto (16 slices): Wraps the beef in a salty, delicate embrace that melts beautifully into the pastry.
- Puff pastry sheets (2, thawed): The flaky, buttery outer layer that makes this dish irresistible.
- Small bowl of water: Used to help seal the puff pastry edges perfectly.
How to Make Individual Ground Beef Wellingtons Recipe
Step 1: Make the Mushroom Duxelles
Start by finely pulsing the cremini mushrooms, shallots, garlic, and thyme together in a food processor. Then, sauté the mixture in butter with a splash of Marsala wine, salt, and pepper until the liquid evaporates and the mixture thickens into a rich, earthy duxelles. This flavorful mushroom blend is the secret magic that adds moisture and savoriness inside the Wellington. Let it cool and drain any excess liquid—it’s all about the perfect texture here.
Step 2: Prepare the Ground Beef Patties
Next up is bringing the beef itself to life. Whisk the eggs, Dijon mustard, horseradish, Worcestershire sauce, and spices together, then mix in the panko breadcrumbs to help bind everything. Fold in your ground beef gently until well combined, ensuring your patties hold together but stay tender. Shape this mixture into eight evenly sized patties that will each nestle inside their puff pastry pockets wonderfully.
Step 3: Preheat Your Oven
Before assembling, get your oven ready at 400°F (200°C) so it’s nice and hot for baking the Wellingtons to golden, flaky perfection. Proper oven temperature is key to that crispy crust and juicy interior.
Step 4: Assemble the Individual Ground Beef Wellingtons
Roll out your puff pastry sheets and cut them into 6-inch squares. Layer two slices of prosciutto on each square, then place a beef patty on top. Add a portion of the mushroom duxelles and flatten it slightly, then carefully flip the whole patty so the mushroom side faces down on the prosciutto. Wrap the prosciutto around the beef, then fold the puff pastry up and seal all edges with a little water. Place the Wellingtons seam side down on a parchment-lined tray and chill briefly to help them hold their shape.
Step 5: Brush and Bake
Brush each Wellington with a beaten egg wash for that beautiful golden sheen, and prick the top gently to allow steam to escape during baking. Slide them into your hot oven and bake for 40-45 minutes, or until they’re perfectly golden and an instant-read thermometer hits 160°F. The smell wafting through your kitchen now is pure heaven.
Step 6: Rest and Serve
Once out of the oven, give your Individual Ground Beef Wellingtons a 5-10 minute rest period to lock in those delicious juices. This little wait makes all the difference when you cut into them, revealing layers of juicy beef, savory mushroom duxelles, salty prosciutto, and flaky pastry.
How to Serve Individual Ground Beef Wellingtons Recipe
Garnishes
Keep garnishes simple to let the Wellingtons shine. Fresh thyme sprigs or a light sprinkle of chopped parsley add a pop of color and a hint of herbal brightness. A small dollop of horseradish cream or a drizzle of a Marsala mushroom sauce complements the rich flavors excellently without overpowering the dish.
Side Dishes
Think about pairing these elegant Wellingtons with sides that balance and elevate. Roasted or steamed seasonal vegetables like asparagus, green beans, or carrots introduce crunch and freshness. Creamy mashed potatoes or a cauliflower purée provide a smooth, comforting element that harmonizes beautifully with the beef.
Creative Ways to Present
For a stunning presentation, try serving each Individual Ground Beef Wellington atop a small bed of sautéed greens or a smear of roasted garlic mashed potatoes. Arranging them on a rustic wooden board with an artfully spooned sauce nearby invites a relaxed yet refined vibe. These little touches turn your home-cooked meal into an experience worthy of any special occasion.
Make Ahead and Storage
Storing Leftovers
Leftover Wellingtons can be stored in an airtight container in the refrigerator for up to 3 days. They taste fantastic when gently reheated, and this makes for a quick, gourmet-inspired lunch or dinner the next day without losing their flaky charm.
Freezing
You can freeze unbaked, assembled Wellingtons by placing them on a baking sheet and freezing until firm, then wrapping tightly in plastic wrap and foil. Freeze for up to one month. When ready to bake, simply thaw overnight in the fridge and proceed with the egg wash and baking steps as usual.
Reheating
To reheat, bake leftovers at 350°F (175°C) for about 15-20 minutes until warmed through and the pastry is crisp again. Avoid microwaving to keep that signature flaky texture intact—your taste buds will thank you.
FAQs
Can I use other types of mushrooms for the duxelles?
Absolutely! While cremini mushrooms add lovely earthiness, mixing in shiitake or button mushrooms won’t hurt. Just be sure to finely chop and cook down the mixture well to avoid excess moisture.
Is puff pastry difficult to work with?
Not at all! Using thawed puff pastry from the store is a great shortcut and easy to handle. Keep it chilled before baking to prevent it from becoming too soft and sticky, which helps create that perfect golden crust.
Can I make this recipe gluten-free?
You can try gluten-free puff pastry and substitute panko with gluten-free breadcrumbs. Just keep in mind the texture and baking time might vary slightly, so keep an eye on them in the oven.
What’s the best way to know when the beef is fully cooked?
Using an instant-read thermometer is your best bet. Aim for 160°F in the thickest part of the patty for safe, juicy, and perfectly cooked beef inside your Wellingtons.
Can I prepare these Wellingtons ahead of a party?
Yes! Assemble and refrigerate them for up to 24 hours before baking. This step helps save time and lets you focus on other dishes or setting the table when guests arrive.
Final Thoughts
This Individual Ground Beef Wellingtons Recipe has a way of making any dinner feel special without the stress. With each flaky, savory parcel you create, you’re treating yourself and your loved ones to layers of rich flavor and texture that truly satisfy. Give this recipe a try, and I promise it will quickly become one of your favorite go-to meals for cozy nights or festive gatherings alike!
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Individual Ground Beef Wellingtons Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
Individual Ground Beef Wellingtons featuring tender beef patties wrapped in prosciutto and puff pastry, filled with a flavorful mushroom duxelles. This elegant dish is perfect for special occasions and dinner parties, delivering a classic combination of savory mushrooms, seasoned ground beef, and flaky pastry in a convenient individual serving size.
Ingredients
Mushroom Duxelles
- 454g cremini mushrooms
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 3 sprigs fresh thyme leaves
- 3 tablespoons unsalted butter
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon Marsala wine
Beef Patties
- 2 eggs
- 1 tablespoon Dijon mustard
- 2 teaspoons horseradish
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/3 cup panko breadcrumbs
- 907g extra lean ground Canadian beef
Assembly
- 16 slices prosciutto
- 2 sheets puff pastry, thawed
- Small bowl of water (for sealing pastry)
- 2 eggs, beaten (for egg wash)
Instructions
- Make Duxelles: In a food processor, pulse cremini mushrooms, shallots, garlic, and thyme leaves until finely chopped. Heat unsalted butter in a large sauté pan over medium heat. Add the mushroom mixture, Marsala wine, salt, and pepper. Sauté for 10-12 minutes until most of the liquid evaporates. Allow to cool, then drain any excess liquid using cheesecloth or a fine mesh strainer. Divide the mushroom duxelles into 8 equal portions.
- Make Beef Patties: In a large bowl, beat the eggs, Dijon mustard, horseradish, Worcestershire sauce, salt, pepper, onion powder, and garlic powder until fully combined. Stir in panko breadcrumbs, then gently fold in the ground beef until mixture is well incorporated. Shape the mixture into 8 equal patties, each approximately 141g.
- Preheat Oven: Set the oven to 400°F (200°C) to preheat.
- Assemble Wellingtons: Roll out each sheet of puff pastry to a 12-inch square and cut each into 4 squares measuring 6 inches. Lay 2 slices of prosciutto onto each pastry square. Place one beef patty on top of the prosciutto, followed by one portion of the mushroom duxelles, spreading it evenly and flattening slightly. Flip the patty over so that the mushroom mixture is against the prosciutto. Fold the prosciutto tightly around the beef patty, then fold the puff pastry edges up to seal completely. Place each Wellington seam-side up on a parchment-lined baking sheet. Repeat for all patties. Refrigerate the assembled Wellingtons for 15 minutes to firm up.
- Brush and Bake: Lightly brush each Wellington with the beaten egg wash to give a golden sheen. Use a knife or skewer to pierce a small ventilation hole on top of each pastry. Bake in the preheated oven for 40-45 minutes until the pastry is golden brown and an instant-read thermometer inserted into the center of the beef reads 160°F (71°C).
- Serve: Remove from the oven and let the Wellingtons rest for 5-10 minutes before serving. These individual Wellingtons are excellent paired with Marsala mushroom sauce, beef gravy, and seasonal vegetables for a complete meal.
Notes
- Ensure excess moisture is removed from the mushroom duxelles to prevent soggy pastry.
- Use an instant-read thermometer to monitor the internal temperature of beef patties to avoid undercooking.
- Allow resting time after baking to redistribute juices in the beef for optimal flavor.
- Prosciutto aids in adding flavor and moisture protection to the beef during baking.
- You can prepare the assembled Wellingtons up to the refrigeration step and freeze for up to 1 month before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Canadian
