Easy Ground Beef Wellington

Ingredients

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Ground beef

  70% lean meat / 30% fat, raw

  2 lb or 906g

• Parsley

  Spices, dried

  2 tbsp or 3g

• Salt

  Table

  1 tsp or 6g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  4 cloves, minced or 12g

• Mushrooms

  Shiitake, raw

  30 mushroom or 570g

• Basil

  Spices, dried

  1 tsp, leaves or 0.7g

• Puff pastry, frozen, ready-to-bake, baked

  2 sheet or 490g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Celery

  Raw

  3 stalk, medium or 120g

• Potato

  Flesh and skin, raw

  1 Potato medium or 213g

Directions

1. Heat oven to 400 degrees.
2. Mix the first 6 ingredients together well. Set aside.
3. In a large saucepan melt the butter. Add minced onion and mushrooms.
4. Cook on medium high heat until mushrooms sweat and onions are translucent.
5. Turn the heat down to medium while you add the garlic, red wine, and basil.
6. Turn the heat back up to high and continue to cook until the liquid is reduced. Remove from heat. Cool.
7. Lightly grease a cookie sheet or baking pan.
8. On a lightly floured surface lay out the pastry sheets. Cut each sheet into 4 squares
9. Spread mushroom mixture across each square. Top with thin layer of mozzarella cheese
10. Put 1/2 cup of meat mixture (formed into flattened balls) on top.
11. Pull corners up over meat and pinch edges together. (don't worry if this is tricky, it is for everyone...it isn't just you!)
12. Put the bundles on a cookie sheet with seam side down. Cut small slits on top and brush the tops with cream or beaten egg.

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