Fustini's Oils and Vinegars
Baby Beef Wellingtons

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Baby Beef Wellingtons


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Baby Beef Wellingtons


  • 1/2 pound lean ground beef (90% lean)
  • 1 1/2 tablespoons Fustini's Sage and Wild Mushroom olive oil
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons chopped shallot
  • 1 cup each chopped fresh shiitake, baby portobello and white mushrooms
  • 1/4 cup Fustini's Vinoso red wine vinegar
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (12 ounces) wonton wrappers
  • 1 tablespoon water
  • olive oil cooking spray


Adapted from tasteofhome.com


Step 1. 

Preheat air fryer to 325°. In a small skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 4-5 minutes; transfer to a large bowl. In the same skillet, heat over medium-high heat. Add garlic and shallot and cook for 1 minute. Stir in mushrooms and wine vinegar. Cook until mushrooms are tender, 6-8 minutes.  Remove from heat and add to beef. Stir in parsley, salt and pepper to taste.

Step 2. 

Place rappers facing you in a diamond shape.  Put about 2 teaspoons of filling in the center of each wonton wrapper. Using your finger, moisten the edges of the wontons. Starting with the corner closest to you, fold over the filling.  Repeat with the opposite corner.  Next take each side over the filling and press to seal, creating a packet.

Step 3. 

In batches, arrange wontons in a single layer on a greased tray in an air-fryer basket; spritz with cooking spray. Cook until lightly browned, 3-4 minutes. Turn wontons over, spritz with cooking spray, or baste with olive oil. Cook until golden brown and crisp, 4-5 minutes longer. Serve warm. 

If you don't have an air fryer you can make this recipe on the stovetop, in an electric skillet or in a deep fryer.

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