Beef wellington doesn’t always need to be expensive! These mini beef wellingtons feature our newly available Grass-Fed lean ground beef that cuts down on price & time in the kitchen.
- Heat oven to 400 degrees. Mix beef, eggs, panko, parsley, salt, and cream together well in a medium-sized bowl. Set aside.
- In a large saucepan melt butter. Add onion and mushrooms. Cook on medium-high heat until mushrooms sweat and onions are translucent. Reduce heat to medium-low, add the garlic, red wine, and basil. Turn the heat back up to high and continue to cook until reduced. Remove from heat.
- Line a baking sheet with parchment paper. On a lightly floured surface layout pastry sheets. Cut each sheet into 4 squares. Spread mushroom, onion mixture across each square. Top with a sprinkle of cheese. Put 1/3 cup of meat mixture on top. Fold pastry up over meat and pinch edges together.
- Put the parcels on a cookie sheet with seam side down, brush the tops with an additional beaten egg. Bake for 30-40 minutes or until golden brown and meat is cooked through
