Description
Delicious bite-sized beef Wellington wrapped in flaky puff pastry, perfect for any occasion.
Ingredients
Scale
- 1 pound beef tenderloin (cut into bite-sized pieces)
- 8 ounces mushrooms (finely chopped)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 package puff pastry sheets
- 1 egg (beaten)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.
- Add the finely chopped mushrooms and sauté until the moisture has evaporated, about 5-7 minutes.
- Season with salt and pepper to taste.
- Remove the mushrooms from heat and allow them to cool completely.
- In a mixing bowl, combine the beef, cooled mushrooms, and 1 tablespoon of Dijon mustard. Mix until everything blends beautifully.
- Roll out your puff pastry sheets on a lightly floured surface and cut them into squares, approximately 3 inches by 3 inches.
- Place a small amount of the beef mixture (about a tablespoon) in the center of each square.
- Fold the corners of the pastry over the filling, sealing them with a brush of beaten egg.
- Arrange the filled pastries on a baking sheet lined with parchment paper.
- Brush the tops with the remaining beaten egg.
- Bake for 15-20 minutes, or until golden brown.
- Serve warm and enjoy!
Notes
Let the sautéed mushrooms cool completely to avoid a soggy pastry. You can also air fry these bites for a healthier version.
Nutrition
- Serving Size: 2-3 bites
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg