Mini Beef Wellington Bites
A delightful twist on a classic dish, these mini beef Wellington bites combine tender beef, savory mushrooms, and flaky pastry for a gourmet appetizer perfect for parties or cozy dinners.
Ingredients
Main Ingredients
- 1 lb beef tenderloin, cut into small cubes
- 1 package puff pastry, thawed
- 8 oz mushrooms, finely chopped
- 2 tbsp Dijon mustard
- 1 large egg, beaten
- Salt and pepper to taste
- Olive oil for cooking
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped mushrooms and sauté until they're browned and fragrant.
- Next, toss in the beef cubes and season with salt and pepper. Cook them just until browned but still rare, about 2-3 minutes, then remove from heat and let cool slightly.
- Roll out the thawed puff pastry on a floured surface and cut it into small squares.
- Place a spoonful of the beef and mushroom mixture in the center of each square. Brush the edges with the beaten egg, then fold the pastry over to completely seal the filling.
- Arrange the bites on a baking sheet and brush the tops with the egg wash for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until they are puffed and golden brown.
- Serve warm and enjoy every delicious bite!
Notes
These Mini Beef Wellington Bites pair well with a tangy dipping sauce, like horseradish cream or red wine reduction, and can be complemented with sides like arugula salad or roasted vegetables. For storage, keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze unbaked bites for up to a month.