Mini Mince Beef Wellingtons

We love these Mini Beef Wellingtons as either a midweek dinner idea or as an snack when entertaining guests.  Give them a try with our Angus Premium Beef Mince.

Serves 4-6


  • 2 tablespoons olive oil
  • 2 red onions, peeled and chopped
  • 1 carrot, peeled and finely chopped
  • 2 cloves garlic, peeled and finely sliced
  • 1 stick celery, finely chopped
  • 1/2 teaspoon cumin
  • 500g Green Meadows Beef Mince
  • 1 x tin kidney beans, drained
  • 2 tablespoons tomato paste
  • sea salt
  • freshly ground black pepper
  • 2 x large free-range eggs (1 whole, 1 beaten)
  • 2 teaspoons plain flour
  • 500g flaky puff pastry
  • 1 cup edam cheese, grated


  1. Preheat the oven to 180 degrees Celsius.
  2. Heat a frying pan and add a splash of olive oil.
  3. Add the onion, carrot, garlic and celery and cook over a medium heat for approximately 10 minutes, until all vegetables are softened.
  4. Add the cumin, mix well, cook for another minute and then transfer to a bowl big enough for mixing.  Allow to cool completely.
  5. Once the vegetables have cooled completely, add the raw Premium Beef Mince, drained kidney beans and tomato paste with a good pinch of salt and freshly ground pepper and one of the eggs.  Using clean hands, combine all ingredients.  It will be messy but it's the best way to get everything thoroughly mixed.
  6. Sprinkle your clean bench top with flour, as well as your rolling pin, and roll the pastry to the approximate size of a tea towel. Aim to keep the shape as rectangular as possible and evenly sided (this makes your rolling easier when it's time).
  7. Cut the pastry sheet into 4 even pieces.
  8. Divide the meat mixture evenly between the four pieces of pastry.  Leave a 2cm space at the bottom of each of your pieces and a 1cm gap up each side.  Sprinkle the grated cheese over the meat, brush the bottom edge of the pastry with the beaten egg and proceed to bring the longer pastry piece over the top of the meat.  Seal the edges with your fingers and brush the entire surface with beaten egg.
  9. Repeat until you have four mini Beef Wellington parcels (or more if you desire).
  10. Dust a baking tray with flour and carefully place the parcels on it.  Bake in the oven for 25-30 minutes until golden brown and a knife poked in the centre comes out hot.
  11. Serve with green salad or Nutmeg Kumara Mash and fresh green beans.

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