Minced beef wellington - a jamie oliver favourite.

(4.67/5 - 3 votes)


- 1 medium onion
- 1 carrot
- 1 stick of celery
- 1 potato
- 2 cloves of garlic
- 2 large field mushrooms
- olive oil
- 4 sprigs fresh rosemary
- 1 teaspoon Worcestershire Sauce
- a big handful of frozen peas
- 1 large egg
- 500 g good quality minced beef
- sea salt & black pepper
- 500 g puff pastry


Step 1

Peel and chop the onion, carrot, celery and potato into 1cm sized dice and finely chop the garlic.

Step 2

Clean and roughly chop the mushrooms so they're about 1 cm dice and place all vegetables into a frying pan with olive oil.

Step 3

Pick the rosemary leaves off the woody stalks, chop and add to the pan with the Worcestershire sauce.

Step 4

Fry and stir for about 8 mins or until the vegetables soften and colour.

Step 5

Add frozen peas and cook for another minute, then put vegetables into large bowl to cool completely.

Step 6

When cool, preheat oven to 180 deg C/Gas 4. Whisk the egg lightly in a cup.

Step 7

All combined and ready to go into pastry. Add the minced beef to the bowl with salt and pepper and half the egg. Scrunch together.

Step 8

Roll out pastry to size of small tea towel and place mince mix along one long side, in a sausage shape.


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