Ground Beef Wellington

serves 4 -6
1 medium onion
1 carrot
1 celery stalk
1 potato
2 cloves of garlic
2 portobello mushrooms or about 1/2 lb of other mushrooms
olive oil
4 sprigs of fresh rosemary
a big handful of frozen peas
1 large egg
1 lb ground beef
sea salt and fresh ground black pepper
all-purpose flour for dusting
2 sheets puff pastry, defrosted

To prepare ground beef filling:
Preheat oven to 35o. Peel and chop the onion, carrot, celery and potato into 1/4-inch sized dice. Mince garlic. Clean and roughly chop the mushrooms so they are about the same size as other veggies. Place all vegetables in a large frying pan on medium low-heat with some olive oil. Finely chop rosemary and add to pan. Fry and stir for about 8 minutes, or until vegetables soften and color lightly. Add peas and cook for another minute. Put the vegetable mixture into a large bowl to cool completely. Crack the egg into a cup and beat it up. Add ground beef to the bowl with some salt and pepper and about half the beaten egg. With clean hands mix well.

To roll and fill pastry:
Lightly dust a clean work surface and rolling pin with flour and lay puff pastry sheets one on top of the other. Roll out to a 12 x 16 inch rectangle. Dust with flour as you go. Turn pastry so the long edge is in front and place ground beef mixture along this edge. Mold into an even, long sausage shape. Brush the edges of the pastry with remaining beaten egg. Roll up ground beef in pastry until covered completely. Squeeze the ends together. Dust a large cookie sheet with flour and put Wellington on top. Brush all over with the rest of the beaten egg. Bake in a preheated oven until golden.

To serve:
Slice into portions. Good served with greens, cabbage and/or mashed potatoes. Also could be served with gravy.