Minced Beef Wellington

When I flip through cookbooks looking for ideas, I tend to skip recipes which go with ostentatious pictures – little sampler-sized food on a gigantic-enough-to-hold-your-butt plate overloaded with excessive decorations. It might look pretty, but not any more appetizing! Most importantly, the tiny portion isn’t going anywhere to my stomach because I don’t think I can feel it! Yes, I can really eat, it doesn’t mean it has to be huge portion, but what I cook is in reasonable size that really fills my hunger.

When I looked at the picture of this beef recipe from Jamie Oliver’s cookbook “Ministry of Food”, I found it a little intimating. But then I gave it a try as I remember how achievable Jamie Oliver’s recipes have been! And it’s true. No fuss! No mess! And here you have a crowd pleasing dish.

Ingredients (serves 4 to 6):
1 medium onion
1 carrot
1 stick of celery
1 potato
2 garlic cloves, minced
2 tablespoons olive oil
4 sprigs fresh rosemary, leaves picked and chopped
1 large egg, lightly beaten
500 g good quality minced beef
salt and pepper to taste
500 g puff pastry

Preheat oven to 350F.
Peel and chop the onion, carrot, celery and potato into one centimeter cubes.
Place all vegetables and rosemary leaves into a frying pan with olive oil. Fry and stir for about 8 minutes or until vegetables soften and color.
Put vegetables into large bowl to cool completely.
Add the minced beef to the bowl with salt and pepper and half the egg. Scrunch together.
Roll out pastry to size of small tea towel.
Place mince mix along one long side, in sausage shape.
Brush edges of pastry with egg and roll pastry to cover mince completely. Squeeze ends together.
Put onto baking tray, brush with remaining egg. Bake for an hour until golden. Slice and serve with gravy.


  1. This is a keeper recipe. I do love the flavor. I served it with whipped buttered potatoes, with mushroom marsala gravy.

  2. I made this yesterday and replaced the puff pastry with shortcrust pastry, It worked well and was well received, I shall be making this again!

    1. Hello . I hope you are well .

      I made your amazing beef wellington using your recipe and i made 3 reels as i made it to help spread the word about your amazing recipe and I tagged your page in the reels so people would know where to go for more recipes but I have just looked and the 3 reels I made have been muted due to a copyright claim.

      I was just wanting to know if yoy put in the claim , I would never intentionally steel recipes and I always tag the person or put a link to there page if there is one to help the person who’s recipe it is .

      I hope to hear from you soon.


  3. This is a great recipe. Made as instructed in the recipe and used 93-7 ground beef. Came out perfect!

  4. This recipe was a hit one evening with friends over!, I’m making it again for dinner tonight! So easy and so good! I added garlic into sauté pan with other veggies. Store bought puff pastry made it all so easy.

    1. Yes if ground but this calls for cooked minced beef.. Ground would be great,. You could use a bit if cheese too.s

  5. We absolutely love Minced Beef Wellington. The only difference between my recipe and yours is that I add a tablespoon of ketchup and a good lug of Worcester Sauce to the mince.

      1. It would help if measurements were shown in teaspoon, cup, etc, not just in grams so we don’t have to look up the conversion.

  6. I made this back in 2013! Mine didn’t turn out that way I planned, but I was a cooking noob! It was tasty! I wish there was a way to post my pics of it! Thanks so much for the recipe!

  7. making this for tea. it’s fare easy to prepare n I’ve cheated with a ready roll pastry. Hope it looks as good as the picture ….

  8. Thanks for posting this recipe, I will be making it very soon. One thing that was not mentioned was to add the garlic to the pan with the veggies about 30 seconds before removing them to cool. At least, I did not see it.

    1. Hi Linda, I cook all the vegetables (onion, carrot, celery, potato and garlic) with olive oil. I guess it’s fine to do it your way though. Hope you will enjoy the recipe. :)

    2. You say the size of a tea towell…l.the3y come in all sizes …could you be more specific on the size please.

    1. Hi Stella, I put the leftover in the fridge and reheat it in the oven. I guess putting it in the freezer is okay, except you will need a longer time reheating in the oven. :)

    1. Hi Laura, I usually cook 1/4 cup flour and 1/4 cup unsalted butter on medium heat until it becomes a paste, then slowly pour 2 cups of warm beef broth in while whisking. Keep cooking until you get the right consistency. Season with salt and pepper. :)

  9. I know it’s “beef” Wellington, but do you think we can try it with italian sausage instead?

    1. Hi Claire, I say you could do chicken wellington, pork wellington, turkey wellington…..I think the rule is to make sure that your filling will not lose too much moisture, cos it will get the pastry soaky.

  10. Hi, Ann. Thank you.
    I’ve tried to make the beef filling and keep it in the fridge for a day or two. When it’s time to prepare dinner, I just wrap the filling with the puff pastry and bake.
    Or you can wrap everything in the morning, chill it in the fridge, take it out and bake it before dinner.
    Either way, I suggest to do the egg wash at the very end.
    Hope it helps. :)

  11. Hi, this looks delicious! Great for a New England fall supper.
    How far ahead can it be prepared or put together before baking?

  12. Hi Abigail. You only have to cook the vegetables, but not the beef, before assembling. You will cook the beef in the oven.

  13. I think I’ve also come across this Jamie Oliver’s recipe. I found it intimating too. But now I might give it a try. Thanks!

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