Ground Beef Wellingon - cooking recipe

Ingredients

1 medium onion
1 large carrot (or 2 small)
1 celery (2 if small)
1 potato
2 garlic cloves
1 large portobella mushroom
2 tablespoons olive oil
4 sprigs fresh rosemary, opt. (I prefer it without)
3/4 cup frozen peas (this is my estimate. Jamie suggests a \"big handful\")
1 large egg
1 lb ground meat, good quality, I use ground round
sea salt & freshly ground black pepper
flour, for dusting
2 sheets puff pastry, defrosted

Preparation

Preheat oven to 350 degrees F.
Peel and chop the carrot, onion, potato and celery into 1/4 inch size dice.
Grate (or mince) the garlic.
Clean and roughly chop the mushroom so the pieces are about the same size as the other veggies.
Put all the veggies into a large frying pan on medium-low, with approximately 2 T. of olive oil.
If using the rosemary: Pluck the rosemary leaves off of the stems , finely chop them and add them to the pan.
Stir and cook for about 8 minutes or until the veggies soften and get slightly colored.
Add the frozen peas and cook for another minute.
Put the veggie mix into a large bowl and let cool completely.
Crack an egg into a separate cup or bowl and beat it.
Add the ground beef to the bowl of cooled veggies with a good pinch of salt and pepper and half of the beaten egg. Mix this all up well. Your clean hands are your best tool here!
Lightly dust a clean work surface and rolling pin with flour and lay the puff pastry sheets one on top of the other. Roll out the puff pastry so it is a 12 x 16 rectangle. ( Dust it with flour as you go.)
Turn the pastry so you have a long edge in front of you. Place the ground beef mixture along this edge. Mold it into an even, long sausage shape and brush the edges of the pastry with a little of the beaten egg. Roll the ground beef up in the pastry until it is completely covered. Squeeze the ends together to tightly seal.
Jamie says to dust a large cookie sheet with flour and put your Wellington on top of it. I did it using nonstick foil and omitted the flour dusting. Or you could use parchment. Brush the Wellington all over with the rest of the beaten egg.
Bake in your preheated oven for about 40 minutes to an hour, until golden. If the crust is golden by 40 or 45 minutes, then you can take it out.
To Serve:
Let the Wellington rest for about 5 minutes or so, once out of the oven.
Slice the Wellington up into portions and enjoy!
Note there will be a little bit of moisture that comes out after slicing. You may want to move your slices onto a serving platter or plates right after slicing.