Featured Recipe
Mini Beef Wellingtons
By Kate
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Individual beef portions wrapped in buttery pastry with layers of savory mushroom shallot duxelles, mustard, cream cheese, and crispy bacon. Baked till golden with a tangy mustard-sour cream sauce finish. Uses thyme for herbal notes and flaky sea salt for crunch. Suitable for appetizers or crowd-pleasing party fare. Puff pastry can be swapped with phyllo or biscuit dough in pinch, keep beef pieces small and even for quick cooking.
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Prep:
20 min
Cook:
25 min
Total:
45 min
Serves:
18 servings
appetizers
party food
beef dishes
Introduction
Chunks of beef wrapped in buttery, flaky crusts. Mini versions for finger food or share-plates. Layers of earthiness from mushrooms, brightness from mustard, cream cheese for richness, bacon for salt crunch. Precision matters here: pastry softness, beef cut size, mushroom moisture content. Tactile cues over clocks—pastry golden, duxelles dry to touch, beef juicy yet cooked through. Sauce: tart sour cream with mustard bite, cutting fattiness. Garnishes finish—sea salt flakes crackle, parsley adds green notes. Tricks for quick assembly, ingredient swaps for when your pantry’s light. No fluff, just what makes it work. Easy but needing attention. Starts messy, ends impressive.
Ingredients
About the ingredients
Puff pastry provides lift and buttery crispness but is subject to freezer quality. Thaw properly and handle gently to prevent tearing. Mushrooms add umami but contain water, so use dry ones and cook mixture until nearly dry to avoid soggy bottoms. Shallots bring softness and sweetness, garlic for aroma, but don’t burn either—quick sautés suffice. Cream cheese adds a creamy layer holding everything together—but mascarpone can be a slightly richer substitute, ricotta lighter. Use mustard to introduce acidity and heat—adjust variety to taste but keep it balanced. Bacon crispness is key for texture contrast, but sub pancetta or ham if unavailable, or omit for a milder bite. Sour cream in sauce for tang and cooling effect; plain Greek yogurt works well if you want less fat, just strain to reduce watery texture. Parsley is more than decoration—adds herbal freshness when plating.
Method
Pastry Base Preparation
- Heat oven to 375°F. Grease 2 muffin tins with oil or nonstick spray. Using too cold pastry will crack when shaping; let it soften slightly to become pliable but not sticky.
- Roll out thawed pastry on a floured surface. Cut each sheet into eighteen 3x3 inch squares. Press each into muffin cups letting edges drape beyond rims.
- Pulse mushrooms, shallot, garlic in food processor until a rough paste forms, not pureed. Gives texture and pockets of umami.
- Melt butter over medium heat in skillet. Add mushroom mixture and cook, stirring often until mixture looks dry and aromatic. You’ll hear it sizzle, moisture evaporating. Around 4-6 minutes. Avoid browning too much; we want soft but cooked. Remove from heat, stir in mustard and thyme leaves. Cool briefly.
- Divide cream cheese between pastry shells, spread evenly to create a creamy bed. Spoon shallot-mushroom paste over, pressing gently to compact without crushing.
- Add beef chunks. Keep pieces uniform size (about 3/4 inch) so they cook evenly inside pastry during baking.
- Top with bacon crumbles for salty crunch.
- Place tray in oven. Bake between 22-25 minutes. Watch for puff pastry edges turning golden brown and slightly pulling away from muffin cups. Tap pastry lightly—the crust should sound crisp, not soft.
- While baking, mix sour cream and mustard until combined for sauce. Adjust acidity with a squeeze of lemon juice if desired to brighten.
- After removing wellingtons from oven, let sit 3-5 minutes to set within. Dollop about 1 1/2 teaspoons of mustard sour cream on each. Sprinkle with flaky sea salt, cracked pepper, and parsley for freshness.
- Serve warm. If pastry edges soften too quickly, reheat briefly under broiler, watching carefully.
- If puff pastry unavailable, use phyllo brushed with butter layered three to four sheets thick, though texture will be crisper and less puffed. Biscuit dough works too but expect denser pockets.
- Switch thyme for rosemary or tarragon for different herb profile but use sparingly to avoid overpowering beef.
- For mushroom paste, avoid watery types or squeeze excess moisture to prevent soggy pastry base.
- If beef chunks dry out or toughen, check steak quality and cooking times. Saute them quickly beforehand for extra flavor infusion, but remember this will slightly increase total cook time.
- Leftover wellingtons can be reheated in toaster oven to recover crispness rather than microwave.
- Food processor for fine chopping. Sharp knife if pulsing unavailable.
- Medium skillet for duxelles.
- Muffin tins for neat individual portions.
Flavor Paste (Duxelles)
Assembly
Baking and Finish
Tips and Substitutions
Equipment
Technique Tips
Baking mini wellingtons demands focus on visual and tactile cues. Grease tins thoroughly; sticky pastry makes cleanup harder and messier. When forming cases, keep pastry thick enough at edges to hold filling but don’t stretch thin—the risk is leakage. Mushroom mixture should be almost dry before cooling to minimize sogginess once baked. Layering sequence matters for structural integrity—cream cheese base prevents soggy pastry from moist beef or mushrooms. Beef chunks should be uniform and still a bit rare since they finish cooking inside the pastry during baking; too large and pastry won’t cook uniformly around them. The bacon last gives crunch on top. Bake at 375°F, slightly hotter than usual for puff pastry to promote browning without overcooking inside—check pastry edges for golden tone and firmness by touch. Dollop sauce once out of oven so it doesn’t break or curdle. If pastry softens too fast on cooling, crisp quickly under broiler before serving. Use piping bag for sauce if you want neat presentation quickly. Expect some trial-and-error on individual oven hotspots and batch sizes but sensory cues guide timing better than clocks here.
Chef's Notes
- 💡 Puff pastry needs a gentle touch. Thaw right; sticky edges ruin shape. Roll on flour, don’t stretch thin. Cut 3x3 inch squares. Press lightly into muffin tins. Overfill is a mess. Crusts should be golden but not overly brown.
- 💡 Mushroom mixture should dry out in the pan. Avoid sogginess. Cook till aromatic, moisture gone. Stir often. Texture adds to umami experience. You want flavor, not wet spots on pastry. A note: don’t let garlic burn, quick sauté.
- 💡 Cream cheese holds it all together. Don’t underfill or overdo it. Balance flavors. Use mascarpone or ricotta if that’s available. Each bite needs richness layered well under beef. Maintain that nice creamy taste without overwhelming with too much.
- 💡 Bacon crumbles are not just for crunch. They bring saltiness too. Look for crispy bits. Adds texture and flavor. If using pancetta or ham, adjust for salt. Everything carries over through the baking process. Uniform pieces matter.
- 💡 Check each pastry while baking. Edges must pull away slightly. Tap it—sound should be crisp. Underbaking leaves pastry soft. Reheat under broiler briefly if they lose structure. Watch carefully for browning; quick movement is crucial.
Kitchen Wisdom
What if pastry cracks?
Handle with care, let thaw properly. If it cracks, try patching it with extra dough; don't stretch too much—dough weakens.
Can I make them ahead?
Absolutely, prep filling and assemble. Freeze before baking. Bake directly from freezer, add a few minutes to cook time.
What if beef is dry?
Use tender cuts like filet or ribeye, and avoid cooking too long before baking. Precise timing matters, not huge chunks.
How can I store leftovers?
Keep in airtight container. Reheat in toaster oven for crisp pastry. Microwaving softens flaky texture. You want them crunchy again.
