Mini Mince Beef Wellingtons

Beef wellington doesn’t always need to be expensive! These mini beef wellingtons feature our newly available Grass-Fed lean ground beef that cuts down on price & time in the kitchen.


  • 2 West Side Beef Free Range eggs,  beaten
  • 1 1/2 lbs West Side Beef Lean ground beef
  • 1/4 cup panko crumbs
  •  2 TBSP dried parsley
  •  1 teaspoon salt
  • 1 TBSP cream
  •  2 TBSP butter
  •  1 TBSP canola oil
  •  1 small onion,  diced
  •  4 cloves garlic, minced
  •  1 cup cremini mushrooms, sliced
  •  1/2 cup red wine
  •   1 tsp chopped basil
  •  1/3 cup shredded gruyere cheese
  •  2 sheets puff pastry


  1. Heat oven to 400 degrees. Mix beef, eggs, panko, parsley, salt, and cream together well in a medium-sized bowl. Set aside.
  2. In a large saucepan melt butter. Add onion and mushrooms. Cook on medium-high heat until mushrooms sweat and onions are translucent. Reduce heat to medium-low, add the garlic, red wine, and basil. Turn the heat back up to high and continue to cook until reduced. Remove from heat.
  3. Line a baking sheet with parchment paper. On a lightly floured surface layout pastry sheets. Cut each sheet into 4 squares. Spread mushroom, onion mixture across each square. Top with a sprinkle of cheese. Put 1/3 cup of meat mixture on top. Fold pastry up over meat and pinch edges together.
  4. Put the parcels on a cookie sheet with seam side down,  brush the tops with an additional beaten egg. Bake for 30-40 minutes or until golden brown and meat is cooked through