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Mini Beef Wellington Bites

Mini Beef Wellington Bites

Delicious, restaurant-worthy bites of beef Wellington that are quick, healthy, and incredibly flavorful. Perfect as appetizers, snacks, or a satisfying weeknight treat, capturing the essence of the classic dish in an effortless, bite-sized form.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 bites
Course: Appetizer, Snack
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

Beef Mixture:
  • 1 pound beef tenderloin finely diced
  • 1 tablespoon olive oil
  • 1 shallot finely minced
  • 8 ounces cremini mushrooms finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Puff Pastry & Assembly:
  • 1 sheet frozen puff pastry 14.1 ounces, thawed
  • 1 large egg beaten

Equipment

  • Skillet
  • Pizza Cutter
  • knife
  • Baking Sheet
  • Parchment Paper

Method
 

  1. Heat olive oil in a skillet over medium-high heat. Add diced beef and cook until browned.
  2. Add the minced shallot to the skillet and cook until softened.
  3. Stir in the chopped mushrooms and thyme. Season with salt and pepper, and cook until mushrooms are tender and moisture evaporates.
  4. Remove from heat and let the mixture cool completely.
  5. Unfold the thawed puff pastry sheet on a lightly floured surface.
  6. Using a pizza cutter or knife, cut the pastry into small 2-inch squares.
  7. Place a small spoonful of the cooled beef mixture in the center of each pastry square.
  8. Fold the pastry over to form a triangle or square, sealing edges with a fork.
  9. Brush the top of each bite with beaten egg.
  10. Preheat oven to 400°F (200°C). Place the Mini Beef Wellington Bites on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown and puffed up.
  11. Let cool slightly before serving.

Notes

Ensure your beef mixture is completely cooled before assembling. Warm filling will melt the puff pastry and result in soggy bites. Don’t overcrowd the pan; ensure each bite has enough space for even browning. Brushing the pastry with egg wash is crucial for achieving a golden-brown, glossy finish. If you have extra time, refrigerate the assembled bites for 15 minutes before baking; this helps the pastry puff up even more beautifully. Feel free to experiment with different types of mushrooms, such as shiitake or oyster, for a unique flavor profile. Lastly, don’t be afraid to add a touch of Dijon mustard to the beef mixture for a subtle tang that complements the richness of the beef. Proper cooling and even baking are key to the best results.