Mini Beef Wellingtons

These Mini Beef Wellingtons are everything we love about the iconic dish: tender steak, earthy mushrooms, and golden puff pastry—just downsized into cute little hand-held packages. They’re the ultimate savory party snack or upscale appetizer.

I first made these for a New Year’s Eve party when I wanted something that felt elevated but wouldn’t keep me in the kitchen all night. And let me tell you: they disappeared so fast. Crispy pastry, juicy beef, and that rich mushroom flavor—it’s a win every time.

They’re surprisingly simple to pull off. You sear the beef to lock in flavor, make a quick mushroom duxelles (fancy name, easy method), wrap everything in puff pastry, and bake. That’s it.

Why You’ll Love These

• Elegant and crowd-pleasing – Fancy enough for parties, easy enough for weeknight dinners.
• Perfectly portioned – No slicing, no mess, just grab-and-go deliciousness.
• Prep-ahead friendly – Assemble them earlier in the day and bake right before guests arrive.
• Flaky, buttery, juicy – All the best textures in one little bite.
• Versatile – Great as an appetizer, dinner party main, or indulgent snack.

Prep Time and Servings

Prep Time: 30 minutes
Cook Time: 15–18 minutes
Chill Time (optional but helpful): 30 minutes
Total Time: 1 hour 15 minutes
Yields: 8–10 mini wellingtons
Calories per mini Wellington: ~270
Protein: 15g | Carbs: 16g | Fat: 16g

Ingredients

For the Beef

• 1 lb beef tenderloin or sirloin, cut into 1½–2-inch cubes
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard (optional but delicious)

For the Mushroom Duxelles

• 1 tablespoon butter
• 8 oz mushrooms, finely chopped (button, cremini, or a mix)
• 2 teaspoons minced garlic
• 1 teaspoon fresh thyme (or ½ tsp dried)
• Salt and pepper, to taste

For Assembly

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• Optional: thin slices of turkey bacon or halal beef bacon
• Optional: fresh herbs like parsley or chives for garnish

Ingredient Notes

• Beef – Tenderloin is classic, but sirloin works great and is budget-friendly.
• Mushrooms – Chop them really fine or pulse in a food processor for best texture.
• Puff pastry – Store-bought is totally fine. Just thaw it fully so it’s easy to work with.
• Dijon – Adds a tangy layer of flavor that balances the richness.

Step-by-Step Instructions

1. Prep the Beef

• Pat beef cubes dry and season generously with salt and pepper.
• Heat olive oil in a skillet over medium-high heat.
• Sear beef on all sides until nicely browned, about 1–2 minutes per side. Don’t overcook—you want them rare inside.
• Transfer to a plate and let cool. If using, brush each cube lightly with Dijon mustard.

2. Make the Duxelles

• In the same pan, melt butter.
• Add finely chopped mushrooms, garlic, thyme, salt, and pepper.
• Sauté until the mushrooms release their moisture and cook down into a thick paste—about 8–10 minutes.
• Cool completely.

Tip: You want this mixture dry so it doesn’t make the pastry soggy.

3. Roll Out the Pastry

• On a lightly floured surface, roll the puff pastry into a 12×12-inch square.
• Cut into 3×3 inch squares (you should get about 9–12 squares depending on your cut size).

4. Assemble the Wellingtons

• Spoon a small amount of mushroom duxelles onto the center of each pastry square.
• Top with a cube of seared beef.
• Fold the corners up and over the beef, pinching to seal (like a little pouch or bundle).
• Place seam-side down on a parchment-lined baking sheet.

Optional: Add a small piece of cooked turkey or beef bacon before wrapping for extra savory flavor.

5. Chill

• For best results, place the assembled Wellingtons in the fridge for 30 minutes before baking. This helps keep the pastry flaky and prevents shrinkage.

6. Bake

• Preheat oven to 400°F (200°C).
• Brush the tops with egg wash.
• Bake for 15–18 minutes, or until golden brown and puffed. Let rest 5 minutes before serving.

How to Serve

• Appetizer-style – Serve with toothpicks and a small bowl of mustard cream sauce or garlic aioli.
• Dinner party main – Serve 2–3 per person alongside a green salad or roasted veggies.
• With dipping sauce – Try garlic herb yogurt sauce, horseradish cream, or mushroom gravy.

Additional Tips

1. Use a meat thermometer – For medium-rare, aim for an internal temp of 125–130°F after baking.
2. Chill before baking – Cold pastry bakes flakier and holds its shape better.
3. Work quickly with puff pastry – It gets sticky if it warms up too much. Keep extra pastry in the fridge while you work.
4. Make ahead – Assemble in the morning and store in the fridge, covered. Bake just before serving.
5. Don’t overload – Too much filling can tear the pastry or make it soggy.

Recipe Variations

• Mushroom-Free: Replace duxelles with caramelized onions or a garlic herb cream cheese spread.
• Cheesy Twist: Add a small slice of brie, mozzarella, or cheddar before wrapping.
• Spicy Kick: Rub beef with harissa or chili garlic paste instead of Dijon.
• Vegetarian Version: Use sautéed portobello chunks or a slice of roasted eggplant in place of beef.
• Halal-friendly: Use halal-certified sirloin and turkey or beef bacon. No wine, no worries!

Serving Suggestions

• For a party: Arrange on a platter with sprigs of rosemary for a rustic look.
• For dinner: Serve with mashed potatoes, green beans, or roasted carrots.
• As a snack: Pair with a sparkling drink, iced tea, or pomegranate spritzer.

Freezing and Storage

• Storage: Store leftovers in the fridge for up to 3 days.
• Reheat: Warm in the oven at 350°F for 8–10 minutes to keep the pastry crisp.
• Freezing (before baking): Assemble, freeze on a tray until solid, then transfer to a freezer bag. Bake from frozen at 400°F for 20–25 minutes.

Special Equipment

• Skillet or sauté pan – For searing beef and making the duxelles.
• Baking sheet – Lined with parchment for easy cleanup.
• Pastry brush – For applying the egg wash.
• Meat thermometer – To make sure the beef is cooked perfectly.

FAQ

Can I use a different cut of beef?
Yes! Tender cuts like sirloin or strip steak work well. Just avoid tough cuts that need long cooking.

Can I make them ahead?
Yes! Assemble in the morning, cover, and chill. Bake fresh for best results.

Do I need to cook the mushrooms first?
Absolutely. Raw mushrooms will release water during baking and make the pastry soggy.

What if I don’t eat mushrooms?
Try caramelized onions, garlic herb spread, or even a little mashed sweet potato with rosemary.

Can I use pre-made mushroom duxelles?
If you can find it, yes! But it’s super easy to make from scratch, and the flavor is better homemade.

Can I use phyllo dough instead of puff pastry?
Puff pastry is best for this recipe—it’s buttery and holds up to the filling. Phyllo is much more delicate and can dry out easily.

Conclusion

These Mini Beef Wellingtons are the kind of impressive-but-approachable recipe that makes people think you spent hours in the kitchen—but really, you just knew a good trick. With their buttery pastry, juicy beef, and rich mushroom flavor, they’re little bites of luxury you’ll want to make again and again.

Perfect for holidays, dinner parties, or even a treat-yourself kind of night. Try them, share them, and don’t be surprised when everyone asks for the recipe.

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