Recipe by Ruthy Bodner

Stuffed Veal Chop Wellington

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Meat Meat
Easy Easy
4 Servings
1 Hour, 30 Minutes

No Diets specified

My husband’s catering business served a memorable festive entree – a stuffed lamb chop in pastry. Here is my spin on that delicious dish using veal chops, mushrooms and Gefen’s Pre-Rolled Pastry Sheet.


Stuffed Veal Chop

  • 4 first-cut veal chops

  • 2 shallots, finely minced

  • 8 ounces fresh white mushrooms

  • 4 ounces fresh whole shiitake mushrooms

  • 8 ounces baby bella mushrooms




Store the veal chops in the refrigerator until ready to use.


Defrost the pastry sheet in the refrigerator.

Assemble the Mushroom Duxelles


Clean and finely mince all the mushrooms. (Do this in a food processor using a pulsing motion, for a faster job.) Heat two tablespoons of neutral oil in a large fry pan. Add the minced shallots and sauté on a medium flame.


Add the mushrooms to the fry pan with the shallots, stir, add salt and pepper (can throw in some fresh thyme leaves) keep stirring and let cook until all moisture evaporates – this can take over an hour. Should resemble “dirt.” Once cooled, store in the fridge in a container.

Prepare the Veal


Take the veal chops out of the fridge, dry them, sprinkle with kosher salt and pepper and allow to come to room temperature. Preheat a cast iron pan until very hot. Add a tablespoon of neutral oil and sear the veal chops one at a time, three minutes per side. When finished, allow them to rest on a prepared sheet pan. Cool, cover and refrigerate until ready to bake.


If you’re feeling super extra, deglaze the pan with red wine, bring to a boil and cook until thickened. You can thin out with a little beef broth, season with salt, pepper, and an herb of your choice. Pour through a fine sieve into a container. Use this reduction when serving the veal chop.



Preheat oven to 400 degrees Fahrenheit.


Prepare your workstation: mushroom duxelles, veal chops, Gefen pastry rolled out and cut into about seven-inch squares, paper towels, a spoon, two metal baking sheets, foil and/or parchment paper to fit, egg wash, and kosher salt.


Prepare baking sheets and set aside until ready to use. 


Dry the bottoms of the pre-seared cold veal chop.  Place on a work surface.  Spoon mushroom duxelles mixture on the top of the round portion of the veal chop. Take a square of pastry and cover the top, pulling the corners to lay under the veal chop with the bone sticking out. Place on your prepared baking sheet. Continue until all chops are covered in pastry. Egg wash the tops and sprinkle lightly with kosher salt.


Bake in a hot oven until the pastry turns golden. Depending on your oven, this could take 13 to 18 minutes.  Let the veal chop rest and serve warm. 


Sponsored by Gefen Photography by @DavidBeydaPhotography

Stuffed Veal Chop Wellington

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