GROUND BEEF WELLINGTON
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Ingredients
2 eggs beaten
1 1/2 pounds ground beef
4 tablespoons bread crumbs
2 tablespoons fresh parsley
1 teaspoon salt
1 tablespoon cream or milk
3 tablespoons butter
1 small onion chopped fine
4 cloves garlic minced
8 ounces button mushrooms
1/2 cup red wine
1 teaspoon basil
mozzarella cheese optional
2 sheets puff pastry
salt and pepper, to taste.
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Method
Heat oven to 400 degrees. (Gas Mark 6)
Mix the first 6 ingredients together well. Set aside.
In a large saucepan melt the butter. Add minced onion and mushrooms.
Cook on medium high heat until mushrooms sweat and onions are translucent. Turn the heat down to medium while you add the garlic, red wine, and basil.
Turn the heat back up to high and continue to cook until the liquid is reduced. Remove from heat. Cool.
Lightly grease a cookie sheet or baking pan. On a lightly floured surface lay out the pastry sheets. Cut each sheet into 4 squares.
Pull corners up over meat and pinch edges together. Tip: use beaten egg to help "glue" your seams together if they aren't holding well.
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.
Bake for 30-40 minutes (at 400 degrees) or until golden brown and meat is cooked through.
Serve with brown gravy, if desired.
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