Easy Mini Beef Wellington
A gourmet twist on a classic dish, Easy Mini Beef Wellingtons are simple to make and perfect for family gatherings, featuring tender beef wrapped in flaky pastry.
Ingredients
For the filling
- 1 pound Ground beef (preferably Halal)
- 1 package Puff pastry (thawed)
- 1 medium Onion, finely chopped
- 8 ounces Mushrooms, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Dijon mustard
- 1 large Egg (for egg wash)
- 2 tablespoons Olive oil
- to taste Salt
- to taste Pepper
- 1 teaspoon Fresh thyme (or dried)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat. Sauté the onion until soft.
- Add in the garlic and mushrooms, cooking until the moisture has evaporated. Season with salt, pepper, and thyme. Set aside to cool.
- In the same skillet, add the ground beef. Cook until browned and fully cooked through.
- Mix in the mushroom mixture and Dijon mustard. Remove from heat and let it cool to room temperature.
- On a lightly floured surface, roll out the puff pastry. Cut it into squares, big enough to fold around the filling (around 4x4 inches).
- Place a spoonful of beef mixture in the center of each square. With a brush, lightly moisten the edges with water, fold the pastry over the filling, and crimp the edges to seal.
- Beat the egg and brush the top of each pastry for a beautiful golden finish.
Baking
- Line a baking sheet with parchment paper. Place the mini Wellingtons on the sheet and bake for 20 minutes or until golden brown.
- Allow them to cool slightly before serving, and enjoy!
Notes
Top Tips: Substitute ground beef for ground lamb or chicken for different flavors. Monitor cooking time to avoid over-baking. Ensure the beef mixture is cooled before filling the pastry. Store leftovers in an airtight container for up to three days.