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Ground Lamb Wellingtons (Single Serve)

ByCaro Jensen Updated on
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These single-serve Ground Lamb Wellingtons are both impressive and super easy to make. Inspired by Greek souzouki, they are packed with bold flavors and transform budget-friendly ground lamb into an elegant main dish. Perfect for an easy weeknight dinner or special occasion such as Easter.

A small lamb wellington cut open.
Table of contents

Just like my lamb dinner pie or Italian lamb meatballs, 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 lamb is more forgiving.

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.

Serve them with a fresh tzatziki sauce, harissa yogurt, and a simple salad such as my Insalata Mista for a complete meal.

If you loved this Greek Lamb Wellington Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

Lamb wellington on a baking tray.

Ground Lamb Wellingtons

Caro Jensen
These single-serve ground lamb wellingtons are packed with bold Greek flavors and transform budget-friendly ground lamb into an elegant main dish.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine American, Greek
Servings 6 servings
Calories 935 kcal

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 six portions and place one portion on a pastry sheet each. Place another suqare 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 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 sides such as tzatziki or mint pesto.

Notes

Don’t overfill: Too much filling will make it difficult to seal the pastry properly.
Watch the salt: Some Greek feta cheeses are very salty. Taste it before adding the feta to the filling and reduce the salt if needed.
Storage: 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.

Nutrition

Calories: 935kcalCarbohydrates: 57gProtein: 24gFat: 67gSaturated Fat: 21gPolyunsaturated Fat: 8gMonounsaturated Fat: 35gTrans Fat: 0.003gCholesterol: 120mgSodium: 822mgPotassium: 295mgFiber: 2gSugar: 1gVitamin A: 162IUVitamin C: 1mgCalcium: 86mgIron: 5mg
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Ingredients and substitutions

See the recipe card for full information on ingredients and quantities.

Ingredients laid out to make single serve lamb wellingtons with ground meat.
  • 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.

Variations

  1. Spice it up: Add a pinch of red pepper flakes or chili powder to the filling.
  2. Go nuts: You can add 1/4 cup toasted pine nuts for extra texture and flavor.
  3. Filo pastry: Use filo pastry instead of puff pastry for a Mediterranean twist.

Step-by-step photos: lamb wellington

See the recipe card for full information on the steps.

Lamb wellington ground lamb filling mixture in a bowl.

Combine all filling ingredients in a bowl.

Filling added to pastry for a single serve lamb wellington.

Add the ground lamb filling to thawed 6 puff pastry pieces (4×4 inches / 10×10 cm).

Pastry being folded on a single serve lamb wellington.

Place another pastry square on top of the filling.

Pastry being folded on a single serve lamb wellington.

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.

Unbaked lamb wellingtons on a baking tray.

Repeat the process until you have 6 pastry parcels.

Unbaked lamb wellingtons on a baking tray.

Brush with egg yolk wash and sprinkle with sesame seeds.

Caro Jensen

Hi, I'm Caro, I help home cooks get confident cooking delicious food from scratch. I post new recipes here every week but you can connect with me on any of the platforms below. I'd love to hear from you!

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5 from 1 vote