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ImpossibleTM Mini Beef Wellingtons Recipe

Chef J Michael Melton
by
A plate of mini Impossible™ Beef Wellingtons ready to dunk in a rich sauce.
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  • 8Servings
  • Showing Off
  • 19Ingredients
  • 60 minPreparation
  • 60 minCooking
  • 120 Total TimeTotal Time

Okay, so this recipe is definitely a labor of love—delicious love. It will take some time to make, but trust us: it’s oh-so-worth it. These Impossible™ Beef Wellingtons are tantalizing beefy and perfect as a holiday appetizer, a potluck showstopper, or a weekend delight. (Typically, Beef Wellington features a rare center, but with a mini portion, we’re calling these WELLingtons.)

This dish features our juicy, meaty Impossible™ Beef Made From Plants with a savory mushroom filling and an earthy blend of garlic, onions, carrots, and celery. Thyme, tomatoes, and red wine deepen the flavor and make this dish feel proper fancy. All this gorgeousness is portioned into twenty four generous bites and wrapped up in a crispy, buttery puff pastry. And while your wellingtons cook, you can whip up a savory, buttery, meaty sauce that’s perfect for dipping.

Don’t like mushrooms? Skip the mushroom filling and substitute with a scant teaspoon of spicy brown or horseradish mustard—we did this during recipe testing, which was DELICIOUS. And if you want to make this an entirely plant-based recipe, you’re in luck. Most store-bought puff pastry is plant-based, and it’s easier than ever to find plant-based butter and liquid egg.

Arrange your WELLingtons on your favorite serving platter and serve warm. Party tip: a fondu pot does wonders to keep the sauce hot. Sprinkle with chopped chives, and enjoy!

19 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 12 Ounce Package Impossible™ Beef Made From Plants
  • 5 Tablespoons butter or plant-based butter, divided
  • 8 Ounces Cremini Mushrooms
  • 1/4 Cup Minced Shallot
  • 2 Tablespoons Fresh Thyme, finely chopped
  • 1/4 Cup Sherry Vinegar
  • Kosher salt and freshly ground black pepper to taste
  • 2 Tablespoons Olive oil
  • 1 medium yellow onion, roughly chopped
  • 1/2 carrot, roughly chopped
  • 1/2 celery stalk, roughly chopped
  • 2 Cloves garlic
  • 1 Tablespoon tomato paste
  • 2 Tablespoons red wine
  • 3 Tablespoons All-purpose Flour
  • 2 Cups vegetable broth
  • 2 sheets Frozen Plant-Based Puff Pastry
  • 1 beaten plant-based liquid egg
  • Fresh snipped chives as desired
6 steps
  1. Make the Mushroom Filling

    Finely chop the mushrooms with a food processor (and keep the processor out since you'll use it again). Add 1 tablespoon of butter to a large skillet over medium heat. Add mushrooms, shallot and 1 1/2 tablespoons of the thyme, and cook until the mushrooms have released their liquid and the moisture has cooked off, about 5 minutes. Continue to cook until mushrooms are browned, stirring to avoid burning. Add another 1 tablespoon of butter, cook until melted, and then stir in the sherry vinegar, scraping the bottom of the pan to release any browned bits. Cook until the pan is dry, and then remove from heat, and set aside to cool. Season to taste with salt and pepper.

  2. Develop the Flavor

    Add onion, carrot, celery, and garlic to the bowl of the food processor, and pulse until smooth and uniform. Add 1 tablespoon of olive oil to the same pan over medium heat. Add the vegetables to the pot, and cook until tender. Add tomato paste, stirring to incorporate, and cook until caramelized, about 2 to 3 minutes. Deglaze the pan with red wine, scraping crispy bits from the bottom of the pan. Add the remaining 1/2 tablespoon thyme, stirring to incorporate, and then remove from heat and set aside to cool. Season to taste with salt and pepper.

  3. Make the Impossible Beef Filling

    In a large bowl, mix together cool onion mixture and Impossible Beef, removing 1 tablespoon worth of filling. Portion remaining Impossible Beef mixture into tablespoon size pieces. If you have any remaining filling after making 24 portions, add to the reserved filling. Set aside, and return to forming the Impossible Beef mixture for the Wellingtons. With a bowl of cold water beside your work space, lightly moisten your hands and then roll each portion of Impossible Beef mixture into about inch and a half logs, moistening your hands afer every 2-3 sections so that the filling doesn't stick to your hands. Add 1 tablespoon oil to a non-stick pan over medium heat, allowing the oil to heat until simmering. Sear each Impossible Beef log for about 30 seconds two sides (the "top" of the log and the "bottom"), working in batches to not crowd the pan. We're only looking to develop a flavorful crust on the Impossible Beef filling during this step! The middle of each log should remain raw. Set aside to cool completely before assembling.

  4. Assemble and Bake the Wellingtons

    Preheat oven to 425°F. Roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Cut pastry with a sharp knife, pizza cutter or pastry wheel into 12 rectangles, making 4 rows by 3 columns. Place a teaspoon of mushroom mixture on each pasty section, and then nestle an Impossible Beef log on the top of each mushroom mound. Brush the egg wash on the exposed edges of each pastry rectangle. For each section, pull 2 opposite sides of the pastry up over each Impossible Beef piece, pressing to seal, and then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on a parchment-lined baking sheet. Press down lightly on each parcel to seal the pastry. Repeat with the remaining Impossible Beef, mushrooms, and pastry. Brush the top with egg wash, and sprinkle with some salt and freshly ground black pepper. Make a few scores with a sharp knife across the top of the pasty, taking care not to cut all the way through to the filling. If the pastry has gotten too warm during assembly, freeze the Wellingtons for about 10 minutes before baking. When ready, bake until golden brown, about 25 minutes, rotating the pan midway through baking. Remove from the oven, and allow to cool at least 8-10 minutes before serving.

  5. Make the Sauce

    While the Wellingtons are baking, make the sauce. Add the reserved Impossible Beef filling to the same pan you cooked the mushroom filling and vegetables in over medium heat, and cook until well seared and golden brown. Flip and stir the crumbles to continue searing and cooking evenly on all sides until cooked through. Add 3 Tablespoons butter and cook until melted. Whisk in 3 Tablespoons of flour, and cook until thoroughly incorporated. Stream in vegetable stock slowly, stirring constantly, and cook until thickened. Taste for seasoning, and add any salt or pepper if needed. You'll want this thick sauce, dippable sauce hot for serving, so keep warm, or add to a fondue pot for serving!

  6. Serve and Enjoy

    Serve Impossible Beef Wellingtons on a large serving platter alongside warm sauce garnished with fresh chives. Enjoy!

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