Hamburger Wellington Recipes

Steps:

• Preheat oven to 350 degrees F.
• Peel and chop the carrot, onion, potato and celery into 1/4 inch size dice.
• Grate (or mince) the garlic.
• Clean and roughly chop the mushroom so the pieces are about the same size as the other veggies.
• Put all the veggies into a large frying pan on medium-low, with approximately 2 T. of olive oil.
• If using the rosemary: Pluck the rosemary leaves off of the stems , finely chop them and add them to the pan.
• Stir and cook for about 8 minutes or until the veggies soften and get slightly colored.
• Add the frozen peas and cook for another minute.
• Put the veggie mix into a large bowl and let cool completely.
• Crack an egg into a separate cup or bowl and beat it.
• Add the ground beef to the bowl of cooled veggies with a good pinch of salt and pepper and half of the beaten egg. Mix this all up well. Your clean hands are your best tool here!
• Lightly dust a clean work surface and rolling pin with flour and lay the puff pastry sheets one on top of the other. Roll out the puff pastry so it is a 12 x 16 rectangle. ( Dust it with flour as you go.)
• Turn the pastry so you have a long edge in front of you. Place the ground beef mixture along this edge. Mold it into an even, long sausage shape and brush the edges of the pastry with a little of the beaten egg. Roll the ground beef up in the pastry until it is completely covered. Squeeze the ends together to tightly seal.
• Jamie says to dust a large cookie sheet with flour and put your Wellington on top of it. I did it using nonstick foil and omitted the flour dusting. Or you could use parchment. Brush the Wellington all over with the rest of the beaten egg.
• Bake in your preheated oven for about 40 minutes to an hour, until golden. If the crust is golden by 40 or 45 minutes, then you can take it out.
• To Serve:.
• Let the Wellington rest for about 5 minutes or so, once out of the oven.
• Slice the Wellington up into portions and enjoy!
• Note there will be a little bit of moisture that comes out after slicing. You may want to move your slices onto a serving platter or plates right after slicing.

Steps:

• Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized, about 5 minutes. They will be wet and soggy at first but will dry out.
• Add shallots and cook until they soften up and turn translucent, about 3 minutes. Add black pepper, cayenne, and white wine. Stir until wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.
• Add pate to cooled mushroom mixture; toss and mash with a spoon until thoroughly combined. Set aside.
• Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.
• Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.
• Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It's okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons, then transfer all to the refrigerator.
• Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
• Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.
• Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).
• Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat egg with water in a small bowl.
• When Wellingtons have been in the freezer for 15 minutes, transfer to the prepared pan and generously brush with egg wash.
• Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).
• Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.
• Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.

Steps:

• In a food processor, combine the flour, mustard and salt. Add cheese and butter; cover and pulse until mixture resembles coarse crumbs. Gradually add 6 tablespoons water until a firm ball forms. Transfer to a large bowl. Chill for 2 hours or until firm. , Let ham stand at room temperature for 30 minutes; pat dry with paper towels. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 45 minutes., On a lightly floured surface, roll pastry into a 17x12-in. rectangle. Place warm ham in the center of pastry. Fold short sides of pastry over ham; fold long sides over top, trimming edges as needed. Press seams and edges until smooth and sealed., Place seam side down on a greased baking sheet. In a small bowl, combine egg and remaining water; brush over pastry. Cut decorative cutouts from trimmings if desired; arrange on pastry and brush with egg mixture. , Bake, uncovered, at 400° for 40-45 minutes or until a thermometer reads 140° and pastry is golden brown. Let stand for 10 minutes before slicing.

Steps:

• Preheat the grill to high.
• Place bread slices on a clean work surface. Lightly butter one side and turn them over. Place cheese on 4 slices and cover the cheese with the spinach.
• Make four thin patties with the ground beef. Season both sides with salt and pepper.
• Grill the patties, in batches if necessary depending on the size of your grill, for about 3 minutes for medium-rare, or slightly longer for more well done.
• While maintaining the high heat on the grill, place the burgers on top of the spinach, and cover with the remaining bread slices, buttered side facing up.
• Grill the sandwiches until the cheese melts and the bread is golden brown, 30 seconds to 1 minute.
• Serve immediately -- on the good china.

Steps:

• Preheat air fryer to 300°. In a saucepan, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-6 minutes. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside., In a bowl, combine egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 2 loaves. Unroll crescent dough and separate into 2 rectangles; press perforations to seal. Place meat loaf on each rectangle. Bring edges together and pinch to seal. If desired, brush with beaten egg., Place Wellingtons in a single layer on greased tray in air-fryer basket. Cook until golden brown and a thermometer inserted into meat loaf reads 160°, 18-22 minutes., Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.