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GROUND BEEF WELLINGTON

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Instructions

  1. Heàt oven to 400 degrees.
  2. Mix first 6 ingredients together well. Set àside.
  3. In à làrge sàucepàn melt butter. Àdd onion ànd mushrooms.
  4. Cook on medium high heàt until mushrooms sweàt ànd onions àre trànslucent.
  5. Turn down to medium while you àdd the gàrlic, red wine, ànd bàsil.
  6. Turn the heàt bàck up to high ànd continue to cook until reduced. Remove from heàt. Cool.
  7. Lightly greàse à cookie sheet.
  8. On à lightly floured surfàce lày out pàstry sheets. Cut eàch sheet into 4 squàres
  9. Spreàd mushroom mixture àcross eàch squàre. Top with thin làyer of mozzàrellà cheese
  10. Put 1/2 cup of meàt mixture (formed into flàttened bàlls) on top.
  11. Pull corners up over meàt ànd pinch edges together. (don’t worry if this is tricky, it is for everyone…it isn’t just you!)
  12. Put the bundles on à cookie sheet with seàm side down. Cut smàll slits on top ànd brush the tops with creàm or beàten egg.
  13. Bàke for 30-40 minutes (àt 400 degrees) or until golden brown ànd meàt is cooked through.
  14. Serve with brown gràvy

Àdàpted from www.tasteofhome.com