Beef Patties En Croute

Cyndi Holman


Ever heard of Beef Wellington? This is a "poor woman's" version of it - ground beef patties and liverwurst topped with mushrooms, wrapped in biscuit dough.

★★★★★ 1 vote
45 Min
10 Min


1 lb
lean ground beef
1/2 tsp
4 oz
can sliced mushrooms, drained
1/4 lb
liverwurst, cut in 5 slices
2 1/2 tsp
prepared mustard
1 pkg
10-count refrigerated biscuits


1Shape ground beef into five 1-inch thick round patties; sprinkle with salt.
2In 10-inch skillet over high heat, cook patties 5 minutes or until browned on both sides, turning once. Drain on paper towels.
3Preheat oven to 450F.
4On lightly floured surface with floured rolling pin, roll one piece of biscuit dough into a 4-inch round.
5Place a liverwurst slice on center of dough round; top with a beef patty, 1/2 t mustard, and some mushrooms.
6Then roll another piece of biscuit dough into a 5-inch round; arrange on top of beef patty; press edges together to seal.
7If you like, cut a small piece of dough from edge of round to make a pretty design to use as a decoration.
8Repeat to make 5 in all.
9Place on cookie sheet. Bake 10 minutes or until crust is golden.

About this Recipe

Course/Dish: Beef
Regional Style: French