Beef Wellington with Homemade Rough Puff Pastry

Mix the Dry Ingredients: In a large bowl, combine flour and salt.

Cut in the Butter: Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter.

Add the Water: Gradually add ice-cold water, stirring gently until the dough begins to come together. Add more water if necessary, 1 tablespoon at a time.

Chill and Fold: Turn the dough out onto a lightly floured surface and shape it into a rough rectangle. Fold it into thirds like a letter, then wrap in plastic wrap and chill for at least 30 minutes. Repeat the folding process 3 more times, chilling the dough in between. This will create the flaky layers needed for the pastry.

2️⃣ Make the Beef Filling:
Cook the Beef: In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain any excess fat.

Season the Beef: Add minced garlic, chopped onion, Worcestershire sauce, Dijon mustard, salt, and pepper to the skillet. Stir until the mixture is well combined. Remove from heat and let it cool slightly.

Add Eggs and Bind: Once the beef mixture has cooled, mix in one egg (beaten) and breadcrumbs (if using). Set aside.

3️⃣ Make the Mushroom Duxelles:
Cook the Mushrooms: In a separate skillet, heat olive oil over medium heat. Add the chopped mushrooms and shallot. Cook until softened and the moisture from the mushrooms evaporates, about 5-7 minutes.

Add Thyme and Wine: Stir in fresh thyme and white wine (if using). Cook for another 2-3 minutes until the mixture is dry. Remove from heat and set aside to cool.

4️⃣ Assemble the Beef Wellington:
Roll Out the Pastry: Preheat your oven to 400°F (200°C). Roll out the chilled rough puff pastry into a rectangle large enough to fully enclose the beef.

Layer the Duxelles: Spread the mushroom duxelles evenly over the center of the pastry.

Add the Beef Filling: Spoon the cooled beef filling over the mushrooms, shaping it into a log or loaf shape.

Wrap the Pastry: Carefully fold the pastry over the beef, sealing the edges well. Brush the seams with the remaining beaten egg to help the pastry stick.

Make the Slits: Make a few slits in the top of the pastry for ventilation, then brush the entire surface with egg wash to give it a golden, shiny finish.

5️⃣ Bake:
Bake the Wellington: Place the wrapped Wellington onto a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the pastry is golden brown and crisp.

Rest: Let the Wellington rest for 10 minutes before slicing to ensure the filling stays intact.

Serving and Storage Tips