Greek Beef Wellingtons (Single Serve)
These single-serve Greek Beef Wellingtons are both impressive and super easy to make. Inspired by Greek souzouki, they are packed with bold flavors and transform budget-friendly ground beef into an elegant main dish. Perfect for an easy weeknight dinner or special occasion such as Easter.
Just like my dinner pie, using ground meat makes this dish incredibly fast to prepare in 35 minutes flat. It also takes the pressure off to get the meat “just right” as ground meat is more forgiving.
Serve them with a fresh tzatziki sauce, harissa yogurt, and a simple salad such as my Insalata Mista for a complete meal.
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Greek Beef Wellingtons
Ingredients
- 1 lb ground beef or ground lamb
- 1/4 cup red onion finely chopped
- 2 garlic cloves minced
- 1 egg
- 1/4 cup feta cheese crumbled
- 1 tbsp fresh mint finely cut
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3 puff-pastry sheets 8 x 8 inches, thawed
- 1 egg yolk
- 1 tsp sesame seeds
Instructions
- Preheat oven to 430°F (220°C) fan bake. Line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, red onion, garlic, egg, feta, mint, oregano, cumin, salt, and pepper. Mix well until combined.1 lb ground beef, 1/4 cup red onion, 2 garlic cloves, 1 egg, 1/4 cup feta cheese, 1 tbsp fresh mint, 1 tsp dried oregano, 1 tsp ground cumin, 1/2 tsp salt, 1/4 tsp ground black pepper
- Cut puff pastry sheets into 4×4 inch (10×10 cm) pieces. Divide the beef mixture into six portions and place one portion on a pastry sheet each. Place another square on top.3 puff-pastry sheets
- Bring two edges of the pastry squares together to form mini round wellingtons, pressing firmly to seal (check step-by-step instructions). Brush with egg yolk wash and sprinkle with sesame seeds.1 egg yolk, 1 tsp sesame seeds
- Place the wellingtons on the lined baking sheet. Bake for 20-25 minutes, or until the pastry is golden brown and puffed up. To measure well-done beef, insert a meat thermometer into the thickest part of the pastry and ensure it reaches 160°F (71°C).
- Let rest for a few minutes before serving. Serve hot with your favorite sides such as tzatziki or mint pesto.
Notes
Nutrition
Ingredients and substitutions
- Ground meat: Look for good quality, grass-fed ground beef (organic if possible) for the best flavor. You can also use ground lamb.
- Cheese: Crumbled feta cheese adds a salty, tangy flavor.
- Herbs: Finely cut fresh mint and dried oregano adds an authentic Greek flavor. You can use dried mint if needed, just reduce the amount to 1 1/2 tsp. If you’re using fresh oregano, double the quantity to 2 tsp.
- Spices: Ground cumin adds some warmth while salt and pepper round out the flavors. You can add a pinch of ground cinnamon for some extra flavor as well.
- Puff pastry: I use good quality store-bought puff pastry for convenience.
Step-by-step: ground beef wellington
Combine all filling ingredients in a bowl.
Add the ground beef filling to thawed 6 puff pastry pieces (4×4 inches / 10×10 cm).
Place another pastry square on top of the filling.
Bring two edges of the pastry squares together to close the pastry, pressing firmly to seal. Create a crimped edge with your fingers or use a fork to seal the pastry.
Repeat the process until you have 6 pastry parcels.
Brush with egg yolk wash and sprinkle with sesame seeds.
My top 3 tips for beef wellingtons
- Don’t overfill: Too much filling will make it difficult to seal the pastry properly.
- Oven temp: Make sure the oven is fully up to temperature for the pastry to puff up nicely.
- Meal prep: You can prepare the beef wellingtons up to 2 days in advance. Stored in an airtight container in the fridge you can then bake them on demand. Perfect for special occasions such as Easter, Thanksgiving, or Christmas.
The kids surprisingly loved them. Delicious combination!