1. Unpack the puff pastry, place it on a board dusted with flour and cover with a towel to prevent it from getting weathered. Defrost the puff pastry at room temperature. Add the thyme leaves, salt and pepper to the mince. Form 4 cutlets. Grill them on a grill or grill pan. Place them on a plate and brush all sides with mustard.

2. Place the peeled and chopped onion and garlic in a blender. Add the mushrooms and thyme and chop to a paste. Fry the mixture in word oil in a pan. A lot of the liquid from the mushrooms will release at first. Cooking duxelles is not any noticeable difficulty even for a not very experienced, making their first steps in the kitchen, cook. The most important element of cooking is to remove as much liquid from the mushrooms as possible during this operation. Therefore, they are cooked in a pan, stirring regularly so that they do not burn, until they release all their liquid, and it, in turn, will not completely evaporate. It is critical to follow this simple rule in the case of Beef Wellington to avoid unwanted moistening of the batter. Let the duxelles cool.

3. Cut dough into equal squares and roll each square slightly to 0.2-inch thickness.

4. Place 1 tablespoon of the duxelle on each square and spread it over the surface with the back of a spoon. Place a burger on top of the duxelles.

5. Fold the dough into a circle to create a round puff pastry piece with a burger inside.

6. Fold the future wellington down and brush with beaten egg. Use a shaped knife to cut a lattice to decorate the product.

7. Place a lattice on eachwellington and brush with egg. Transfer to a silicone baking mat and bake in a 356°F oven for 30-40 minutes. Cool on the lattice.

Serve the beef wellingtons warm. Enjoy!