Go Back
+ servings
Ground Beef Wellington made in the Air Fryer

Air Fryer Ground Beef Wellington Recipe

this version of the classic Beef Wellington uses ground beef for a less expensive and easier version. Perfect for a budget-friendly, special meal! The best part is it is baked up in your Air Fryer!
Course Main Course
Cuisine American
Keyword beef wellington, ground beef
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 670kcal



  • 2 eggs beaten
  • 1 1/2 pounds ground beef
  • 4 tablespoons saltine crackers or bread crumbs, crushed
  • 2 tablespoons dried parsley fresh works best, if you have it!
  • 1 teaspoon salt
  • 1 tablespoon cream milk works fine, as well.
  • 3 tablespoons butter
  • 1 small onion chopped fine
  • 4 cloves garlic minced
  • 8 ounces baby bella mushrooms
  • 1/2 cup red wine or grape juice
  • 1 teaspoon basil fresh works best, if you can.
  • mozzarella cheese optional
  • 2 sheets puff pastry thaw out according to the pkg
  • salt and pepper, to taste.


  • Heat Air Fryer to 375 degrees.
  • Mix the first 6 ingredients together well. Set aside.
  • In a large saucepan melt the butter. Add minced onion and mushrooms.
  • Cook on medium high heat until mushrooms sweat and onions are translucent.
  • Turn the heat down to medium while you add the garlic, red wine, and basil.
  • Turn the heat back up to high and continue to cook until the liquid is reduced. Remove from heat. Cool.
  • On a lightly floured surface lay out the pastry sheets. Cut each sheet into 4 squares
  • Spread mushroom mixture across each square. Top with thin layer of mozzarella cheese
  • Put 1/2 cup of meat mixture (formed into flattened balls) on top.
  • Pull corners up over meat and pinch edges together. (don’t worry if this is tricky, it is for everyone…it isn’t just you!)
  • Cut small slits on top (not all the way through!!) and brush the tops with cream or beaten egg. If you have cut all the way through the pastry use this opportunity to seal it back up. Or, optional, skip scoring the top.
  • Bake, seam sides down, for about 30 minutes or until golden brown and meat is cooked through. Be sure to check it at about 20 minutes.


(I like to add 1/2 cup of red wine to the gravy, it adds so much to the flavor of this recipe!)


Calories: 670kcal | Carbohydrates: 36g | Protein: 22g | Fat: 47g | Saturated Fat: 16g | Cholesterol: 115mg | Sodium: 634mg | Potassium: 472mg | Fiber: 1g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 1.7mg | Calcium: 46mg | Iron: 4.1mg