Beef Wellington…in a wonton! Yes, you read that right. This recipe takes two crowd favorites – the indulgent, savory flavors of classic Beef Wellington and the crisp, golden charm of a fried wonton – and combines them into the perfect finger food. They’re elegant enough for entertaining yet simple enough to whip up for a casual snack or appetizer.
The beauty of these wontons is in the filling. Tender, well-seasoned ground beef cooks with a medley of mushrooms, garlic, and a splash of dry red wine, giving every bite a rich, deep flavor. Adding a touch of butter and olive oil makes it silky and luxurious, while fresh parsley brightens and balances the richness. Sealed inside a crisp, golden wonton wrapper, the filling stays perfectly juicy and flavorful, giving you all the indulgence of Beef Wellington in a convenient, bite-sized package.
Making them is easier than you might think. After preparing the filling, simply spoon it into each wonton wrapper, fold and seal with an egg wash, and fry them until golden and crispy. It only takes a minute per batch, making them a quick yet impressive treat. The result is a plate full of crispy, golden pockets that are perfect for dipping in mustard or ketchup – or just enjoying as they are.
These Beef Wellington Wontons are ideal for parties, casual get-togethers, or even a special weeknight dinner. They’re fun to make, even more fun to eat, and offer a delicious twist on a classic favorite. Whether you’re looking to impress your guests or treat yourself, these little bites are guaranteed to disappear fast.
So go ahead, indulge a little! Whip up a batch, gather your friends or family, and enjoy the perfect balance of crisp, savory, and utterly irresistible Beef Wellington Wontons in every bite.
Beef Wellington Wontons
Equipment
- Skillet
- Sharp knife
- Slotted Spoon
- Mixing Bowl
Ingredients
- ½ lb ground beef 225g
- 1 tbsp butter
- 1 tbsp olive oil
- ½ shallot diced
- 3 cups mixed mushrooms finely chopped (around 225g)
- 2 tbsp minced garlic
- ¼ cup dry red wine 60ml
- 1 large egg
- 1 packet of wonton wrappers
- 1 tbsp freshly chopped parsley
- Salt and pepper to taste
- Oil for frying
Instructions
- Cook the minced beef in a skillet until fully browned, then remove to a bowl.
- Add the butter and olive oil to the same skillet, then add the shallot and garlic. Cook for one minute.
- Add in the mushrooms and red wine, and cook for about ten minutes until the mushrooms are golden and tender.
- Return the beef to the skillet and season with parsley, salt, and pepper.
- Place a large tablespoon of filling into the center of each wonton wrapper.
- Beat the egg with a splash of water and brush along the edges of the wrapper.
- Fold one corner over to form a triangle and press to seal the edges.
- Repeat until all wrappers are filled and sealed.
- Heat oil in a deep-sided pan to 375ºF / 190ºC and fry the wontons a few at a time for about one minute until golden and crispy.
- Drain on kitchen paper and serve warm with mustard and ketchup on the side.
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