Ground Beef 'Wellington' With Fennel
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
43
Spice
48
Sweetness
48
Sourness
44
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 cup
Onion (diced)1 cup
Fennel (chopped)1 tbsp
Garlic (minced)1 tsp
Fennel Seed1
Egg450 g
Ground Beef2 tbsps
Bread Crumb (dry)1 tbsp
Dried Parsley1 tsp
SaltDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Lightly grease a baking sheet
3
Heat the vegetable oil in a skillet over medium heat
4
Stir in the onion, fennel, and garlic
5
Cook and stir until the fennel is tender, and the onion has softened and turned translucent, about 5 minutes
6
Stir in the fennel seed and red pepper flakes, and cook for 1 minute more
7
Meanwhile, beat the egg in a bowl, then mix in the ground beef, bread crumbs, parsley, and salt
8
Add the cooked vegetable mixture, and stir until combined
9
Separate the crescent roll dough into two squares
10
Divide the meat mixture among the crescent roll squares, then seal the dough around the meat
11
Place seam-side-down onto the prepared baking sheet
12
Bake in the preheated oven until the pastry has turned golden-brown, and the center of the pastries registers 160 degrees F (71 degrees C) on a kitchen thermometer, about 30 minutes
13
Slice and serve