How many people does this recipe serve?

This recipe makes eight servings from two puff pastry sheets. Each sheet is cut into four squares, creating eight individual bundles. For a smaller meal, bake only the number of assembled bundles you need and reserve the remainder as directed. Keep the portions close to the stated one-half cup of meat mixture so the pastry can close around them.

Can I leave out the mozzarella?

Yes, the mozzarella is listed as optional in the recipe. Without it, the mushroom mixture sits directly beneath the ground beef filling. The bundles will still use the same pastry, mushroom, and beef components. Spread the mushroom layer evenly across each pastry square before adding the flattened meat portion.

Can I use broth instead of red wine?

Yes, beef broth can replace the red wine for a non-alcoholic option. The source also names grape juice in the ingredient list as an alternative. Either choice is added with the garlic and basil, then cooked until the liquid reduces. Let the finished mushroom mixture cool before spreading it on the puff pastry.

Can I make Ground Beef Wellington ahead?

Yes, assemble the Wellingtons ahead without applying the final egg wash. Wrap them in plastic wrap and refrigerate them as soon as assembly is complete. Brush with egg wash just before baking while they are still cold. The article directs adding 10 to 15 minutes because chilled bundles need longer in the oven.

How do I reheat Ground Beef Wellington?

Reheat the Wellingtons wrapped in foil in a 350-degree oven for about 25 minutes, or until warm. The oven method is intended to keep the puff pastry flaky. Avoid cutting them open before reheating because the filling stays more contained inside the pastry. Remove the foil after warming if you want to check the browned exterior.

Ground Beef Wellington with Flaky Puff Pastry and Mushroom Filling

By Mason BrooksOct 9, 2026

Prep

30 min

Cook

35 min

Total

65 min

Servings

Level

Easy

Jump to recipe

For a family dinner or special occasion, these individual Ground Beef Wellingtons turn seasoned ground beef into crisp, golden pastry bundles. A savory mushroom, onion, garlic, and red wine filling adds rich flavor beneath the flaky puff pastry crust.

The beef mixture combines ground beef, crushed crackers or bread crumbs, dried parsley, salt, cream, and beaten eggs. Baby bella mushrooms cook with butter and onion before garlic, red wine or grape juice, and basil are added. Reducing that mixture concentrates its flavor and keeps excess liquid from soaking the pastry. Optional mozzarella creates a thin layer between the mushrooms and beef.

As the mushroom mixture cooks, look for translucent onions and mushrooms that have released their moisture before the liquid is reduced. Let the filling cool before it meets the pastry so the dough stays easier to handle. The main trouble spot is a soggy bottom crust, which can come from overly fatty beef or a mushroom filling that has not reduced enough.

Serve the bundles with brown gravy if desired, alongside mashed cauliflower or another side prepared while they bake. For a make-ahead dinner, assemble the unbaked bundles without the final egg wash, then brush and bake them cold with extra baking time as directed.

Why you'll love this recipe

Feeds a family of eight with individual bundles, so each person gets a crisp pastry portion instead of slicing and serving one large roll.
Ground beef keeps the centerpiece more budget-friendly than a tenderloin version while still pairing well with a mushroom and red wine filling.
Puff pastry gives home cooks a flaky, golden exterior without making dough from scratch, making special dinners more manageable on busy evenings.
The mushroom filling can cook while the beef mixture is assembled, helping the hands-on work move steadily before the bundles go into the oven.
Optional mozzarella lets cheese-loving family members enjoy a creamy layer, while cooks can simply leave it out without changing the assembly method.
Leftover bundles reheat in the oven under foil, which helps preserve the pastry's flaky texture better than warming them in a microwave.

Instructions

Heat the oven to 400 degrees.

Mix the eggs, ground beef, crushed crackers or bread crumbs, parsley, salt, and cream well. Set aside.

Melt the butter in a large saucepan.

Add the onion and mushrooms, then cook over medium-high heat until the mushrooms sweat and the onions are translucent.

Reduce the heat to medium and add the garlic, red wine or grape juice, and basil.

Raise the heat to high and cook until the liquid is reduced.

Remove the mushroom mixture from the heat and let it cool.

Lightly grease a cookie sheet or baking pan.

Lay the puff pastry sheets on a lightly floured surface.

Cut each puff pastry sheet into 4 squares.

Spread the mushroom mixture across each pastry square.

Top each square with a thin layer of optional mozzarella cheese.

Form one-half cup portions of the meat mixture into flattened balls and place one on each square.

Pull the pastry corners up over the meat and pinch the edges together. Use beaten egg to help glue the seams together if needed.

Place the bundles seam-side down on the prepared cookie sheet.

Cut small slits in the tops and brush them with cream or beaten egg.

Bake for 30 to 40 minutes at 400 degrees, until golden brown and the meat is cooked through.

Serve with brown gravy, if desired.

FAQ

Brown gravy is an optional serving choice that fits the savory pastry and beef filling. The article also suggests mashed cauliflower as a side dish. You can prepare a side while the Wellingtons bake for 30 to 40 minutes. Serving the bundles whole gives each person a neat portion with the golden crust intact.

Ground Beef Wellington with Flaky Puff Pastry and Mushroom Filling

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Dinner Beef American Special Occasions Baking

Ground Beef Wellington with Flaky Puff Pastry and Mushroom Filling

Name: Ground Beef Wellington with Flaky Puff Pastry and Mushroom Filling
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8 servings
Ingredients: 2 eggs (beaten); 1.5 lb ground beef; 4 tbsp saltine crackers or bread crumbs (crushed); 2 tbsp dried parsley (fresh works best, if available); 1 tsp salt; 1 tbsp cream (milk works fine as well); 3 tbsp butter; 1 small onion (chopped fine); 4 cloves garlic (minced); 8 oz baby bella mushrooms; 0.5 cup red wine or grape juice; 1 tsp basil (fresh works best, if available); mozzarella cheese (optional); 2 sheets puff pastry (thawed according to package directions); pepper (to taste); brown gravy (for serving, if desired)

By Mason BrooksOct 9, 2026

Prep

30 min

Cook

35 min

Total

65 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Feeds a family of eight with individual bundles, so each person gets a crisp pastry portion instead of slicing and serving one large roll.
Ground beef keeps the centerpiece more budget-friendly than a tenderloin version while still pairing well with a mushroom and red wine filling.
Puff pastry gives home cooks a flaky, golden exterior without making dough from scratch, making special dinners more manageable on busy evenings.
The mushroom filling can cook while the beef mixture is assembled, helping the hands-on work move steadily before the bundles go into the oven.
Optional mozzarella lets cheese-loving family members enjoy a creamy layer, while cooks can simply leave it out without changing the assembly method.
Leftover bundles reheat in the oven under foil, which helps preserve the pastry's flaky texture better than warming them in a microwave.

Ingredients

Servings8

•2 eggs (beaten)
•1.5 lb ground beef
•4 tbsp saltine crackers or bread crumbs (crushed)
•2 tbsp dried parsley (fresh works best, if available)
•1 tsp salt
•1 tbsp cream (milk works fine as well)
•3 tbsp butter
•1 small onion (chopped fine)
•4 cloves garlic (minced)
•8 oz baby bella mushrooms
•0.5 cup red wine or grape juice
•1 tsp basil (fresh works best, if available)
•mozzarella cheese (optional)
•2 sheets puff pastry (thawed according to package directions)
•pepper (to taste)
•brown gravy (for serving, if desired)

Instructions

1
Heat the oven to 400 degrees.
2
Mix the eggs, ground beef, crushed crackers or bread crumbs, parsley, salt, and cream well. Set aside.
3
Melt the butter in a large saucepan.
4
Add the onion and mushrooms, then cook over medium-high heat until the mushrooms sweat and the onions are translucent.
5
Reduce the heat to medium and add the garlic, red wine or grape juice, and basil.
6
Raise the heat to high and cook until the liquid is reduced.
7
Remove the mushroom mixture from the heat and let it cool.
8
Lightly grease a cookie sheet or baking pan.
9
Lay the puff pastry sheets on a lightly floured surface.
10
Cut each puff pastry sheet into 4 squares.
11
Spread the mushroom mixture across each pastry square.
12
Top each square with a thin layer of optional mozzarella cheese.
13
Form one-half cup portions of the meat mixture into flattened balls and place one on each square.
14
Pull the pastry corners up over the meat and pinch the edges together. Use beaten egg to help glue the seams together if needed.
15
Place the bundles seam-side down on the prepared cookie sheet.
16
Cut small slits in the tops and brush them with cream or beaten egg.
17
Bake for 30 to 40 minutes at 400 degrees, until golden brown and the meat is cooked through.
18
Serve with brown gravy, if desired.