Meatball Wellington
Author: Susan Palmer
  • 1 box (17.3 oz) frozen puff pastry sheets, thawed
For the meatballs:
  • 1lb ground beef
  • 1 large egg
  • ¼ cup unseasoned breadcrumbs
  • 2 tablespoons chopped parsley
  • 1 tablespoon dijon mustard
  • 1 large garlic clove, finely minced
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
For the mushroom pate:
  • 8ozs white button mushrooms, cleaned, stems removed
  • 1 shallot
  • 4ozs proscuiotto, cut into ½ inch pieces
  • 1 large egg, beaten with 1 tablespoon water
  1. Pre-heat your oven to 400 degrees F.
For the meatballs:
  1. In a large bowl, mix together the ground beef, egg, breadcrumbs, parsley, dijon mustard, garlic, salt and pepper.
  2. Form into small meatballs, about 2-3 teaspoons in size. Set aside.
For the mushroom pate:
  1. Roughly chop the mushrooms and shallot and place in your food processor. Pulse for about 30-45 seconds until it forms into a paste.
  2. Transfer to a skillet set over medium heat and cook out any moisture in the pureed mushrooms - about 5-7 minutes.
To assemble:
  1. Roll the puff pastry out until it is between ⅛ and ¼ inch thick. With a round cookie cutter, cut out 2 inch wide rounds and side aside.
  2. Place ¼ teaspoon of the mushroom pate on the bottom of the puff pastry round and leave a small border on the side, then top with a piece of proscuiotto and finally a meatball.
  3. Gather up the sides around the meatball and pinch the top together.
  4. Continue with remaining puff pastry & meatballs.
  5. Place on a baking sheet lined with parchment paper and brush with egg wash.
  6. Bake for 20-25 minutes until the pastry is puffed and golden brown.
  7. Let cool for 5 minutes before serving.
Recipe by The Girl in the Little Red Kitchen at