Ginger and Sage Blog

Beef Wellington Hot Pockets

 Beef Wellington Hot Pockets


This recipe was inspired for my desire to act fancy and stuff my face with Beef Wellington without having to spend an arm and a leg at a restaurant or at the butcher. A normal Beef Wellington is large beef steak fillet that is covered in mushrooms, mustard, herbs and all wrapped up in a beautiful puff pastry package. The downside to Beef Wellington is that if only one or two people are eating this, it’s a giant meal and leftover puff pastry goes soggy and becomes just sad.

My version of this recipe takes a modern (cheaper) twist on the idea but also allowed you to make single servings and freeze the rest for when you want it. Yay no soggy bottoms!!!

The biggest change in my recipe is I use lean ground meat vs. a fillet. It’s cheaper, no need to watch how long you cook it, no searing and no overdone meat. I also added the veggies inside the pastry, so it is literally a whole meal in a pocket. ( shhh don’t tell the kids about the veggies inside) The best part about recipes likes these is that they are adaptable; you can change veggies, sauces, or even meats. My dad has requested a chicken pot pie version next so look out for that.

Notes on Recipe:

  1. Puff Pastry, I buy the two pack of puff pastry sheets. Remember to take this out of the freezer around 4 hours before you plan on making it. So if you come home for lunch take it out then and let it rest till you are ready to use it that evening. You know it is ready when you roll it out of the packaging and the pastry doesn’t crack. If it cracks roll it back up and stick back in the fridge till it is less frozen.
  2. Caramelized onions: you can find my easy caramelized onions recipe here. If you are not a fan of caramelized onions swap for sautéed mushrooms.


Recipe: Beef Wellington Hot Pockets

Servings: 8 Wellington’s

Oven Temp: 375 F


2                             Sheets of Puff Pastry thawed (cold but moveable)

1                             Caramelized Onion recipe (divide into 8 servings)

1 bag                     Frozen Mixed Veggie Bag

1 tbsp                    Butter

1 tbsp                     Olive Oil

2 tbsp                    Chopped Rosemary

2 tsp                      Chopped Thyme

½ tsp                     Kosher Salt

½ tsp                     Black Pepper

1 tsp                       Garlic Powder

2 ½ tbsp               Dijon Mustard

2 tbsp                     Red Wine ( if you don’t have any use Balsamic)

1 ½ pounds         Lean Ground Beef

1                              Egg, Beaten



When your Puff Pastry is still cold but you can move it around without tearing it, lay both sheets flat on your counter and run over it a few times with a rolling pin just to thin it out a bit.

AS a time saver you can make the caramelized onion a day or two in advanced. Once they are room temperature divide the yummy mixture into 8 separate servings.

On medium heat in a large sauce pan add olive oil, butter, half the amounts of rosemary, thyme, salt, pepper and garlic powder. Let the herbs infuse in the oil for a minute, this will help season the oil to give the veggies an extra punch of flavor. Throw the veggies into the saucepan. Cook the veggies till they are soft. Set aside to cool down to room temperate. Divide into 8 servings.

In a mixing bowl add beef, wine (or balsamic) , and the rest of the rosemary, thyme, salt, pepper and garlic powder. Dig in with your hands and work all those seasoning into the meat. Once mixed, divide into eight patties.

Now it is assembly time! With your rolled out pastry spread the Dijon mustard evenly on both sheets. Cut each sheet in half hot dog and hamburger style (remember from middle school lol) which will get you a total of 8 squares.

In the center of each square put one serving of the veggies down. On top of the veggies add your serving of caramelized onions. Finally take your patty of seasoned meat and place on top of the onions. I build the pockets in that order for a reason. If you place the onions on the pastry first it will make it soggy and the meat cooks best as the bottom of the pocket.

Its wrapping time now… with your beaten egg, I always put it in a cup, brush the 4 sides of the pastry and fold all the corners into the middle. Kinda like a present, make sure all of the sides are sealed and flip over the Wellington so the seam is on the parchment lined cookie sheet.

Once on the tray, brush all the Wellingtons with the egg and sprinkle a small amount of salt on top. Make a small slit in the top of all of them, to ensure they do not explode from the steam in the oven.

Place in 375 degree F oven for 45 mins. Watch them carefully. You want to check to make sure that the puff pastry is crispy and brown when you tap on it you should hear a crunch noise.

Pull out let cool for a sec and eat that sucker!

Freezer Tips:

  1. After you wrap the Wellington’s, but before you brush the outside with egg, the ones that you know you are saving for later wrap tightly in cling wrap and throw in the freezer. Pull out the night before you want to eat them and pop in the fridge. When you are ready, follow baking instructions and cook that package.

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