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Mince or Ground Meat Wellington

Mince or Ground Meat Wellington

Mnce or Ground Meat Wellington can be cooked at home, with a crispy puff pastry, moist meat mixture that holds together and is delicious!
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Prep Time 40 minutes
Cook Time 1 hour
Servings: 6
Course: Main Course, meat
Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon vegetable oil
  • ¼ medium sized onion diced fine
  • 1 garlic clove minced
  • ½ carrot chopped fine
  • ½ celery stalk diced fine
  • 4 brown cremini mushrooms diced fine
  • 2 stalks of curly kale stem removed, leaves diced fine
  • 1/8 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 1/8 teaspoon cayenne pepper
  • 1 ½ tablespoons dried breadcrumbs
  • ½ teaspoon table salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon unflavored gelatin
  • 1-1.25 lbs ground/mince meat like moose with pork fat or lean ground beef (maximum 17% fat)
  • 2 +1 large eggs
  • 2 pieces of Puff Pastry 10x14” needed, defrosted
  • kosher salt sprinkle

Equipment

  • Parchment paper
  • Baking sheet
  • Large mixing bowl
  • Large frying pan

Method
 

  1. Preheat oven to 300F
  2. In a frying pan on medium heat, drizzle vegetable oil.
  3. Add onion to the pan and cook for 1 minute or until onions start to sweat.
  4. Add garlic, carrot, celery, mushrooms and cook for 10 minutes until vegetables soften.
  5. Add kale to pan and cook for 1-2 minutes until kale is a vibrant green and vegetables have softened. Turn off the heat to the stove. To the warm vegetables, add dried oregano, dried thyme, dried parsley and cayenne pepper.
  6. In a large mixing bowl, transfer vegetable herb mixture to cool.
  7. Across the top of the vegetable herb mixture, sprinkle dried breadcrumbs, table salt, black pepper and gelatin. Add Dijon mustard to the mixture.
  8. Add ground/ mince meat to the large bowl.
  9. Add 2 eggs to the large bowl.
  10. Use your hands or a rubber spatula to mix the ground/ mince meat with vegetables and eggs into a cohesive mixture.
    Mince or Ground Meat Wellington - Meat Mixture
  11. In a small bowl, crack an egg open and leave egg as is in the bowl.
  12. On a lightly floured surface, attach two pieces of puff pastry together by brushing egg white onto a 1” strip of one edge and overlapping the second piece of puff pastry by 1 inch. Roll the puff pastry into a 10 x 14” rectangle.
  13. Brush egg white across the surface of the puff pastry. This will be a glue and prevent the bottom of the puff pastry from getting soggy.
  14. Transfer the contents of the meat vegetable mixture onto the puff pastry in a log shape, leaving 1 1/2” from both ends of the length of the mince/ground meat log.
  15. Seal the meat log lengthwise by bringing the edges of the puff pastry on the shorter width to wrap and tightly overlap and seal across the length of the mince/ground meat log.
  16. Seal the ends of the meat log by pushing the overlapped seam down on the ends of the log and pull up the bottom layer of the puff pastry to seal the ends of the log. Pinch and seal any openings in the puff pastry.
  17. Lay a piece of parchment onto a baking sheet.
  18. Quickly flip and transfer the puff pastry meat log onto the parchment laid baking sheet.
  19. In the small bowl with the egg, quickly scramble the egg. Brush the egg mixture across the top and sides of the puff pastry meat log.
  20. Use a sharp knife to slice parallel slice marks into the top of the puff pastry.
    Mince or Ground Meat Wellington - wrapped in puff pastry
  21. Sprinkle kosher salt on top of the puff pastry.
  22. Place the puff pastry meat log on the pan into the oven. Allow to cook for 50 minutes until the internal temperature is 140F. Puff pastry will be lightly brown.
  23. Increase the oven temperature to 400F to broil and keenly watch the puff pastry turn a golden brown. It can be very quick, within 3 minutes! Remove from oven when the color of puff pastry is as desired.
    Mince or Ground Meat Wellington
  24. Allow the Mince/ Ground Meat Wellington to rest on the parchment baking sheet for at least 20 minutes at room temperature undisturbed.
  25. Using a sharp knife to slice into 1 ½ inch slice from the end for the first cut (this has the extra puff pastry on the end) and slice into ¾ to 1 inch widths for further slices.
    Cut profile of Mince or Ground Meat Wellington