why make this recipe
Mini Beef Wellington Bites are the perfect appetizer for any occasion. They combine the rich flavors of beef and mushrooms with the flaky goodness of puff pastry. These bites are easy to make and are sure to impress your guests. They are great for parties, game days, or family gatherings, as they offer a delightful twist on the classic Beef Wellington in a smaller, more manageable form.
how to make Mini Beef Wellington Bites
Ingredients:
- 1 pound beef tenderloin, finely chopped
- 1 cup mushrooms, finely chopped
- 2 tablespoons Dijon mustard
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- Salt and pepper to taste
- Olive oil for cooking
Directions:
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat and sauté chopped mushrooms until they are browned and moisture has evaporated. Season with salt and pepper.
- In a bowl, mix the sautéed mushrooms with the chopped beef and Dijon mustard.
- Roll out the puff pastry on a lightly floured surface and cut it into small squares.
- Place a spoonful of the beef mixture in the center of each pastry square.
- Fold the corners of the pastry over the filling and seal tightly.
- Brush the tops with the beaten egg.
- Place on a baking sheet and bake for 15-20 minutes or until golden brown.
- Serve hot as an appetizer.
how to serve Mini Beef Wellington Bites
Serve Mini Beef Wellington Bites hot, straight from the oven. They pair wonderfully with a variety of dips, such as horseradish sauce or a tangy mustard. You can serve them on a platter for guests to grab easily, making them perfect for parties or gatherings.
how to store Mini Beef Wellington Bites
If you have any leftovers, store them in an airtight container in the refrigerator. They can last for about 2-3 days. To reheat, place them in a warm oven for a few minutes to restore their flaky texture.
tips to make Mini Beef Wellington Bites
- Make sure to finely chop the mushrooms to avoid excess moisture that could make the pastry soggy.
- Feel free to add spices or herbs, such as thyme or garlic, to enhance the flavor of the beef mixture.
- For a golden finish, ensure you brush the pastry with the beaten egg evenly.
variation
You can try using different types of meat, such as chicken or turkey, for a lighter version of this dish. Additionally, you could add some grated cheese or spinach to the filling for a twist on flavor and texture.
FAQs
Can I make these bites ahead of time?
Yes, you can prepare the filling and assemble the bites a few hours in advance. Just refrigerate them until you’re ready to bake.
What can I serve with Mini Beef Wellington Bites?
These bites go well with various sauces such as chimichurri, aioli, or simple ketchup for a more casual feel.
Can I freeze Mini Beef Wellington Bites?
Yes, you can freeze them before baking. Arrange them on a baking sheet and freeze until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
Mini Beef Wellington Bites
Ingredients
For the filling
- 1 pound beef tenderloin, finely chopped
- 1 cup mushrooms, finely chopped Make sure to finely chop to avoid excess moisture.
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg beaten For brushing the tops.
- Olive oil for cooking Use for sautéing mushrooms.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat and sauté chopped mushrooms until they are browned and moisture has evaporated. Season with salt and pepper.
- In a bowl, mix the sautéed mushrooms with the chopped beef and Dijon mustard.
- Roll out the puff pastry on a lightly floured surface and cut it into small squares.
- Place a spoonful of the beef mixture in the center of each pastry square.
- Fold the corners of the pastry over the filling and seal tightly.
- Brush the tops with the beaten egg.
Baking
- Place on a baking sheet and bake for 15-20 minutes or until golden brown.
Serving
- Serve hot as an appetizer, pairing them with dips like horseradish sauce or tangy mustard.
