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Mini Beef Wellingtons

Savory bite-sized portions of the classic Beef Wellington, combining tender beef with flaky pastry, perfect for family gatherings.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 pound ground beef (preferably lean)
  • 1 cup finely chopped mushrooms
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon of dried thyme)
  • 1 tablespoon olive oil
  • to taste Salt and pepper
For the pastry
  • 1 sheet puff pastry, thawed
  • 1 egg beaten (for egg wash)
  • to taste Mustard or horseradish sauce (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a skillet, heat the olive oil over medium heat. Add diced onions and garlic, cooking until soft and fragrant.
  3. Toss in the chopped mushrooms and thyme, cooking until all moisture has evaporated. Season with salt and pepper, then set aside to cool.
  4. In a large bowl, combine the ground beef with the cooled mushroom mixture. If you’re feeling adventurous, stir in a teaspoon of mustard for an extra kick!
  5. On a floured surface, roll out the puff pastry until it’s about 1/8 inch thick. Cut it into squares or rectangles, approximately 4x4 inches.
Assembly and Baking
  1. Place a tablespoon of the beef mixture in the center of each pastry square. Fold over the dough and seal the edges by pressing with a fork. Repeat until all the filling is used.
  2. Brush the tops of the Wellingtons with the beaten egg for a beautiful golden finish.
  3. Place the prepared Wellingtons on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes, or until they are golden brown and puffed up.
  4. Allow them to cool slightly before serving. These mini delights are best enjoyed warm!

Notes

To ensure your Mini Beef Wellingtons turn out perfectly, avoid overfilling them; a tablespoon is plenty! For a leaner option, consider ground turkey or chicken instead of beef, just adjust cooking time accordingly. If storing leftovers, keep in an airtight container in the fridge for up to 3 days or freeze before baking for up to 2 months. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes.