Mini Beef Wellington Bites
Mini Beef Wellington Bites are the perfect appetizer for any occasion, combining the rich flavors of beef and mushrooms with flaky puff pastry.
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.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in a warm oven for a few minutes to restore flakiness.