This recipe for fennel comes from CSA member Christina; find the original recipe at Allrecipes.com. These would make a great dinner or grab-and-go lunch.
Fennel Ground Beef Wellington
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup onion diced
- 1/4 cup fennel chopped
- 1 tablespoon garlic minced
- 1/2 teaspoon fennel seed
- 1/4 teaspoon crushed red pepper flakes
- 1 egg
- 1 pound ground beef
- 2 tablespoons dry bread crumbs
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1 8 ounce package refrigerated crescent rolls (or homemade puff pastry)
Instructions
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Preheat oven to 350 degrees F (175 degrees C).
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Lightly grease a baking sheet.
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Heat the vegetable oil in a skillet over medium heat. Stir in the onion, fennel, and garlic. Cook and stir until the fennel is tender, and the onion has softened and turned translucent, about 5 minutes.
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Stir in the fennel seed and red pepper flakes, and cook for 1 minute more.
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Meanwhile, beat the egg in a bowl, then mix in the ground beef, bread crumbs, parsley, and salt. Add the cooked vegetable mixture, and stir until combined.
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Separate the crescent roll dough into two squares. Divide the meat mixture among the crescent roll squares, then seal the dough around the meat. Place seam-side-down onto the prepared baking sheet.
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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. Slice and serve.