Beef Wellington Bites
Beef Wellington bites are a wonderful festive appetizer. Beef pieces wrapped in puff pastry together with a flavorful filling and baked until golden brown.
Ingredients
For the beef pieces:
- 1 pound beef tenderloin (450 grams, see note 1)
- ½ teaspoon salt (see note 2)
- ¼ teaspoon black pepper (or to taste)
- 1 tablespoon olive oil
For the mushroom filling:
- 1 tablespoon olive oil
- ½ onion (minced)
- 2 cups button mushrooms (finely chopped, about 7 ounces/200 grams, see note 3)
- 1 tablespoon regular soy sauce
- black pepper (a generous pinch)
- 1 teaspoon dried oregano
- ½ cup pitted black olives (60 grams)
For beef wellington bites:
- 1 pound puff pastry (450 grams, see note 4)
- mustard (to taste, see note 5)
- 1 egg (small, beaten)
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Instructions
- Cut beef into 1-inch pieces (2.5-centimeters) and season with salt and black pepper.
- Heat oil in a skillet/frying pan and brown half of the beef pieces on high heat on all sides, about 1-2 minutes max! Transfer onto a plate lined with a paper kitchen towel and repeat with the other half. Set aside.
- Preheat oven to 400 Fahrenheit (200 Celsius).
- Meanwhile: In the same skillet, heat a little oil, add minced onion and sliced mushrooms, and sauté for 10 minutes on medium-low heat, stirring occasionally. Add soy sauce, oregano, black pepper and stir well.
- Transfer the mixture to a food processor and add olives (make sure there are no stones in them). Process until smooth-ish.
- Unfold/unroll puff pastry sheet and cut it into about 3-3.5 inch (8-9 centimeter) squares. Spread some mustard in the center of each square, then spread some mushroom mixture over. Top with a piece of beef. Grab 2 opposite tips of the pastry and fold them over the beef. Repeat with the other two corners/tips. Make sure to press down the corners so they don’t open during cooking.
- Transfer the parcel onto a baking tray (see note 6 & 7) lined with baking parchment. Repeat with the rest of them. Brush them with beaten egg.
- Bake in a preheated oven at 400 Fahrenheit (200 Celsius) for 10-15 minutes or until the pastry is puffed and golden brown.
- Best served warm with a dipping sauce of your choice.
Notes
- To make 24 mini beef wellington appetizers you will need about 1 pound (450 grams) of beef tenderloin. Cut them into 1-inch cubes (2.5-centimeter).
- Keep in mind that the filling is seasoned as well so don’t over-season the beef pieces.
- You can use either white or brown button mushrooms.
- You will need about 1 pound of puff pastry. I used 2 sheets of fresh ready-rolled pastry. Each weighing ½ pound (225 grams).
- I always eyeball this and use only a drop per bite. I used classic French mustard.
- I used 2 baking trays – a 10x15-inch (25x38-centimeter) tray will fit 12 pieces. A 9x13-inch (22x33-centimeter) tray/sheet could also work.
- If you can’t fit both trays on the same rack in the oven, make and bake them in batches. Don’t prepare the parcels ahead as puff pastry does not always do well when it sits at room temperature for a long time.
- Please read through the pro tips in the post if in doubt. There are also ideas for dipping sauces.
Nutrition
Calories: 125 kcal (6%), Carbohydrates: 9 g (3%), Protein: 2 g (4%), Fat: 9 g (14%), Saturated Fat: 2 g (13%), Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Cholesterol: 6 mg (2%), Sodium: 193 mg (8%), Potassium: 48 mg (1%), Fiber: 1 g (4%), Sugar: 0.4 g, Vitamin A: 22 IU, Vitamin C: 0.3 mg, Calcium: 7 mg (1%), Iron: 1 mg (6%)
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