Serve with veggies for a delicious Christmas dinner the whole family will enjoy

Prep time
30 mins
Cook time
30 minutes
6 wellingtons


  • 250g lean beef mince
  • 100g mushrooms, sliced
  • 1 carrot, coarsely chopped
  • ¼ cup breadcrumbs
  • ½ brown onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp tomato sauce
  • 1 tbsp olive oil
  • 1 tbsp chopped parsley
  • 2 Community Co Free Range Eggs*
  • 3 sheets of frozen puff pastry, thawed.

How to make:

  1. Preheat oven to 200°C and line a large baking tray with baking paper.
  2. Heat oil in a large fry pan over medium heat. Add half the onion and the carrots and cook until softened.
  3. Add half the garlic and the mushrooms to the pan. Cook until mushrooms have browned. Remove from heat, drain off any juices and place mixture on a paper towel to drain further. This prevents the pastry from going soggy.
  4. Combine mince, remaining onion, remaining garlic, 1 egg, tomato sauce, breadcrumbs and parsley in a bowl.
  5. Cut 4 large circles out of one sheet of puff pastry. Cut 4 slightly larger circles out of the second piece of puff pastry. Place the 4 smaller circles on the baking tray. Use a small lid or round utensil such as an apple corer about the size of a 5c piece to cut a hole in the centre of each of the larger circles. This stops the pastry from going soggy.
  6. Divide half the mushroom mix between each circle, leaving a 1cm gap around the edge.
  7. Shape the meat mixture into 4 patties and place on top of the pastry. Top with remaining mushroom mix. Place the larger circles of pastry over each.
  8. Press down edges to seal. Mark the edges with a fork and score the top of each. Beat 1 egg in a bowl and brush over each wellington.
  9. Place in the oven and bake for 20 – 30 minutes or until pastry is golden.
*Community Co products are available from your local IGA store.