Greek Lamb Wellingtons (Single Serve)
Are you looking for a lamb recipe that’s both impressive and easy to make? Look no further than these mini Greek Lamb Wellingtons. Inspired by Greek souzouki, these single-serve wellingtons are packed with bold Greek flavors and transform budget-friendly ground lamb into an elegant main dish. Perfect for an easy weeknight dinner or special occasion!
Why you’ll love this easy lamb wellington recipe
Quick and easy lamb wellington recipe: Just like my lamb dinner pie or Italian lamb meatballs, using ground lamb 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 lamb is more forgiving.
Impress your guests: Despite its simplicity and use of budget-friendly ground lamb instead of fillet, these mini wellingtons look and taste like a gourmet meal, ideal for dinner parties or special occasions such as Easter, Christmas, or Thanksgiving.
Ingredients and substitutions
- Ground lamb: Look for good quality, grass-fed lamb (organic if possible) for the best flavor.
- Cheese: Crumbled feta cheese adds a salty, tangy flavor.
- Herbs: Finely cut fresh mint provides refreshing flavors while the 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. Use my pulled lamb seasoning for a BBQ inspired flavor.
- Puff pastry: I use good quality store-bought puff pastry for convenience.
See the recipe card for full information on ingredients and quantities.
Variations
- Spice it up: Add a pinch of red pepper flakes or chili powder to the filling.
- Go nuts: You can add 1/4 cup toasted pine nuts for extra texture and flavor.
- Filo pastry: Use filo pastry instead of puff pastry for a Mediterranean twist.
How to make mini lamb wellingtons
Step 1: Combine all filling ingredients in a bowl.
Step 2: Add the ground lamb filling to thawed 6 puff pastry pieces (4×4 inches / 10×10 cm).
Step 3: Place another pastry square on top of the filling.
Step 4: 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.
Step 5: Repeat the process until you have 6 pastry parcels.
Step 6: Brush with egg yolk wash and sprinkle with sesame seeds.
Serving
Serve with roasted potatoes, tzatziki sauce, or lemon dill dip, and a simple salad such as my Insalata Mista for a complete meal.
Recipe FAQs
Yes, you can assemble the wellingtons and chill them until ready to bake.
Reheat lamb wellington loosely wrapped in foil at 300°F for 15-20 minutes, removing foil for the final 5 minutes to crisp the pastry.
More easy lamb recipes
For more hearty lamb dishes, check out the following recipes:
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Greek Lamb Wellingtons
Ingredients
- 1 lb 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
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 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 400°F (200°C) fan bake. Line a baking sheet with parchment paper.
- In a large bowl, combine ground lamb, red onion, garlic, egg, feta, mint, oregano, cumin, salt, and pepper. Mix well until combined.1 lb ground lamb, 1/4 cup red onion, 2 garlic cloves, 1 egg, 1/4 cup feta cheese, 1 tbsp fresh mint, 2 tsp dried oregano, 1 tsp ground cumin, 1 tsp salt, 1/4 tsp ground black pepper
- Cut puff pastry sheets into 4×4 inch (10×10 cm) pieces. Divide the lamb mixture into quarters and place down the center of each pastry sheet.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 lamb, 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 Greek sides.
The kids surprisingly loved them. Delicious combination!