Jamie Oliver Minced Beef Wellington is made with minced beef, tomato ketchup, eggs, onions, garlic, sage, parsley, butter, mushrooms, and puff pastry. This hearty Jamie Oliver recipe creates a delicious dinner that takes about 1 hour and 10 minutes to prepare and can serve up to 6 people.
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🧡Why You’ll Love Jamie Oliver’s Minced Beef Wellington:
- Rich Flavor: The combination of seasoned minced beef, fresh herbs, and mushrooms creates a rich and savory taste that is incredibly satisfying.
- Elegant Presentation: The criss-crossed puff pastry wrapping makes this dish look impressive, perfect for special occasions or when you want to wow your guests.
- Simple Ingredients: The recipe uses common ingredients that are easy to find, making it accessible for home cooks.
- Versatile Dish: This Wellington can be served with a variety of side dishes, from roasted vegetables to a fresh salad, making it a versatile addition to any meal.
- Jamie Oliver’s Touch: Following Jamie Oliver’s recipe ensures you’ll get a well-tested, reliable dish that’s sure to be delicious.
🧅 Jamie Oliver Minced Beef Wellington Ingredients
- 1kg (2.2 lbs) minced beef
- 100g (3.5 oz) tomato ketchup
- 4 eggs
- 3 onions, finely chopped
- 3 garlic cloves, finely chopped
- Small handful of sage, chopped
- Handful of parsley, chopped
- 25g (0.9 oz) butter
- 200g (7 oz) mushrooms, finely chopped
- 500g (1.1 lbs) pack puff pastry
- Salt and pepper to taste
🍛 How To Make Jamie Oliver Minced Beef Wellington
- Mixing the Meat: Mix the minced beef with the tomato ketchup, 3 eggs, salt, pepper, and 100ml (3.4 fl oz) of water in a tabletop mixer for 5 minutes, or squeeze and squelch with your hands in a bowl. Then, mix in the onions, half of the garlic, sage, and parsley.
- Preparing the Meat: Preheat the oven to 200°C (180°C fan/gas mark 6 or 400°F). Shape the meat mixture into a sausage shape about 30cm x 10cm (12 x 4 inches) on a baking tray. Cook for 20 minutes, then remove from the oven and let it cool.
- Cooking the Mushrooms: Heat the butter in a frying pan over high heat. Add the mushrooms and cook for 3 minutes. Then, add the remaining garlic and cook for an additional 2 minutes, pouring off any excess water from the mushrooms.
- Preparing the Pastry: Roll the puff pastry into a rectangle large enough to wrap around the beef. Beat the remaining egg with a little water and brush over the pastry.
- Assembling the Wellington: Spread the mushroom mixture into a meatloaf-sized strip along the middle of the pastry. Place the cooled meat on top. Cut the pastry on either side into strips from the meat outwards. Criss-cross these pastry strips over the meat to enclose it and tuck the ends under. Brush with more egg wash.
- Baking the Wellington: Place the assembled Wellington on a tray and bake for 40 minutes, covering it with foil after 30 minutes if it starts to brown too much.
💭 Recipe Tips
- Cool the Meat: Allow the cooked meat to cool completely before wrapping it in the puff pastry. This prevents the pastry from becoming soggy.
- Remove Excess Water: When cooking the mushrooms, pour off any excess water. This ensures the mushroom mixture stays dry and does not make the pastry soggy.
- Egg Wash Evenly: Apply the egg wash evenly over the puff pastry. This helps achieve a beautiful golden brown color when baked.
- Monitor Baking: Keep an eye on the Wellington while baking. Cover it with foil after 30 minutes if it starts to brown too quickly to avoid burning.
🥗 What To Serve With Minced Beef Wellington?
Minced Beef Wellington pairs well with roasted vegetables, mashed potatoes, a fresh green salad, or steamed asparagus. It also can be served alongside garlic bread, creamy spinach, grilled corn, or sautéed green beans for a full and tasty meal.
🎚 How To Store Leftovers Minced Beef Wellington?
- Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
- Freeze: Wrap tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Leftovers Minced Beef Wellington?
- In The Oven: Preheat to 180°C (350°F). Place the Wellington on a baking sheet and heat for 15-20 minutes.
- In The Microwave: Slice into portions and microwave on medium power for 2-3 minutes.
- On The Stovetop: Place slices in a covered pan over medium heat for 5-7 minutes, turning occasionally.
FAQs
Can I Substitute The Puff Pastry With Something Else?
Yes, you can use phyllo dough for a lighter version, but keep in mind that it won’t be as rich or flaky as puff pastry.
What Kind Of Beef Should I Use For The Minced Beef?
It’s best to use lean minced beef to avoid excess fat which can make the pastry soggy.
How Do I Ensure The Pastry Does Not Get Soggy?
Make sure the meat mixture is cooled completely and the mushrooms are drained of excess moisture before assembly.
Can I Prepare Minced Beef Wellington In Advance?
Yes, you can prepare the Wellington and keep it refrigerated up to a day before you bake it. Just cover it well in the fridge.
How Thick Should The Pastry Be When Rolling It Out?
The pastry should be rolled out to about 1/4 inch thickness for the best balance of texture and cooking time.
Can I Add Other Vegetables To The Mushroom Mixture?
Yes, adding finely chopped carrots, peas or celery can enhance the flavor and texture.
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Jamie Oliver Minced Beef Wellington Nutrition Facts
- Calories: 640 kcal
- Fat: 45g
- Saturated Fat: 20g
- Carbohydrates: 27g
- Sugars: 7g
- Fibre: 2g
- Protein: 33g
- Salt: 1.4g
Jamie Oliver Minced Beef Wellington
Description
Jamie Oliver Minced Beef Wellington is made with minced beef, tomato ketchup, eggs, onions, garlic, sage, parsley, butter, mushrooms, and puff pastry. This hearty Jamie Oliver recipe creates a delicious dinner that takes about 1 hour and 10 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Mixing the Meat: Mix the minced beef with the tomato ketchup, 3 eggs, salt, pepper, and 100ml (3.4 fl oz) of water in a tabletop mixer for 5 minutes, or squeeze and squelch with your hands in a bowl. Then, mix in the onions, half of the garlic, sage, and parsley.
- Preparing the Meat: Preheat the oven to 200°C (180°C fan/gas mark 6 or 400°F). Shape the meat mixture into a sausage shape about 30cm x 10cm (12 x 4 inches) on a baking tray. Cook for 20 minutes, then remove from the oven and let it cool.
- Cooking the Mushrooms: Heat the butter in a frying pan over high heat. Add the mushrooms and cook for 3 minutes. Then, add the remaining garlic and cook for an additional 2 minutes, pouring off any excess water from the mushrooms.
- Preparing the Pastry: Roll the puff pastry into a rectangle large enough to wrap around the beef. Beat the remaining egg with a little water and brush over the pastry.
- Assembling the Wellington: Spread the mushroom mixture into a meatloaf-sized strip along the middle of the pastry. Place the cooled meat on top. Cut the pastry on either side into strips from the meat outwards. Criss-cross these pastry strips over the meat to enclose it and tuck the ends under. Brush with more egg wash.
- Baking the Wellington: Place the assembled Wellington on a tray and bake for 40 minutes, covering it with foil after 30 minutes if it starts to brown too much.
Notes
- Cool the Meat: Allow the cooked meat to cool completely before wrapping it in the puff pastry. This prevents the pastry from becoming soggy.
- Remove Excess Water: When cooking the mushrooms, pour off any excess water. This ensures the mushroom mixture stays dry and does not make the pastry soggy.
- Egg Wash Evenly: Apply the egg wash evenly over the puff pastry. This helps achieve a beautiful golden brown color when baked.
- Monitor Baking: Keep an eye on the Wellington while baking. Cover it with foil after 30 minutes if it starts to brown too quickly to avoid burning.
Jamie Oliver Minced Beef Wellington