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Beefburger Parcels

SUBMITTED BY: SMUDGER2

"This is a quick and cheaper version of the favorite, Beef Wellington, that both kids and adults alike find irresistible"
RECIPE RATING:
The reviewer gave this recipe 15 stars. This recipe average a 4.5 star rating.
Read Reviews (12)
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  1 Hr

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 pound ground beef
  • 1 onion, finely chopped
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • 1 egg
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1/2 pound fresh mushrooms, finely chopped
  • 1 (17.25 ounce) package frozen puff pastry
  • 1 egg, beaten
  •  
  • 1 cup red grape juice
  • 1 cube beef bouillon
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch, mixed with equal parts water

DIRECTIONS

  1. Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, combine ground beef, 1 chopped onion, garlic, and 1 tablespoon olive oil. Season with Worcestershire sauce, Italian seasoning, salt, and pepper. Add egg, and mix well. Shape into 4 thick patties, not too large in diameter. Cook burgers on grill until brown.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Saute 1 chopped onion, and chopped mushrooms until brown and caramelized.
  4. Cut puff pastry into 4 squares, and roll pieces large enough to wrap burgers. Divide mushroom mixture into the center of each pastry, then top with burgers. Wrap pastry around burgers, and seal edges. Place parcels seam side down on a baking sheet. Brush with beaten egg.
  5. Bake in preheated oven for 25 to 30 minutes, or until pastry is puffed and golden brown. Serve with Red Grape Sauce.
  6. Meanwhile, make Red Grape Sauce: In a saucepan over medium heat, combine grape juice, Worcestershire sauce, and bouillon. Mix the cornstarch with water, and stir into sauce. Bring slowly to a boil, stirring constantly, until thickened.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2005 by mb
This whole dish turned out beautifully. I think the person that said it was difficult to keep... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2006 by NeatNicole
I love beef wellington, but this is a wonderful alternative. Thanks, Andy. I would recommend... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2006 by Basg
Tried this without the sauce, realized it was too bland. Asked my husband to wait two minutes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2006 by Fell4u
This was a hit in our house. Hubby really liked it. Did it pretty much as it said. Used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2006 by TJGOULD
These are so good!! I didn't think the sauce was anything special and it definately doesn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2007 by CSTRAIN
This was very good! I had trouble getting the parcels to stay together but I think it was my... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 7, 2005 by RAVENSIS
Aside from some difficulty keeping all the contents *in* the puff pastry, this was delicious! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2004 by HETHAJEAN
We're always looking for new ways to serve ground beef and this was great. Very tasty and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2008 by ASARLO
I ajusted this recipe for Our tastes,( just sauteed the mushrooms in butter and omitted onion,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 1, 2008 by vkennedy