Looking for a quick, easy, and delicious hors d’oeuvre that never fails to crowd please? Look no further. These mini beef wellingtons are the perfect app for a gathering of any size or fanciness – low key enough for football food, classy enough for more upscale entertaining. There are lots of variations you can make; the puff pastry is really the key ingredient. I truly think you could probably fill puff pastry with cat food and it would be delicious. Who can resist the flakey, puffy, bready goodness of pastry? Not this wicked domestic.
Ingredients: (makes 18 individual wellingtons)
1 package (approx 1 lb) beef stew meat (you’ll likely end up with extra meat)
1 box puff pastry sheets (2 sheets in one box)
horseradish cream (I used Inglehoffer)
Three ingredients – that’s it! Told you it was easy.
First, cut the meat into 1 inch (give or take) cubes. Keep them on the smaller side or they’ll be too big for your puff pastry squares and you’ll have a hard time closing them up.
Take each puff pastry sheet (make sure you defrost adequately before using) and cut into 9 equal squares.
Squirt a bit of the horseradish sauce onto each, then top with the beef.
Fold in two of the opposite ends, then the other two ends. Press pastry together to create a seal. If you have too much sauce and/or meat, they’ll be hard to close up.
I clearly oversauced. It’s oooooozing out.
The seams don’t have to be pretty because you bake them seam side down. No one will be the wiser!
You can spray the tops with cooking spray or use a light egg wash, but they should be fine without. I usually forget that step and never have issues. Bake at 375 for about 15-20 minutes or until the puffs are golden brown.
Seriously good. Always very very hot, but the mouth burns are worth it.
Jackie and DiDi agree!
There are many variations you can make with this hors d’oeuvre. Coincidentally, my friend Alyssa served them at a dinner party at her house this weekend. Instead of horseradish sauce she used herbed cheese (the soft kind that comes in a tub… we couldn’t remember the name), and she had cut the puff pastry into rounds instead of squares. They were so good! A few years ago I made a Thanksgiving-themed puff, with a tiny bit of stuffing, cranberry sauce, and turkey inside. (Like, really tiny. There’s not much room in there.) I think I called them “Harvest Puffs” or something goofy like that. Again, I think you could fill puff pastry with almost anything – maybe… mushrooms and leeks? Spinach and feta? Buffalo chicken dip?!?! Get creative – and share your ideas with us!