Welly Bites

Author: Canadian Living

Inspired by Beef Wellington, the classic of the 1960s, this mini make-ahead version has fewer steps and ingredients.

  • Portion size 32 servings
  • Credits : Holiday Best 2013

Ingredients

  • 3 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh thyme (or 1 tsp dried)
  • 1/4 teaspoon each salt and pepper
  • 375 g beef tenderloin premium oven roasts cut in 1-inch cubes
  • 1 frozen butter puff pastry thawed
  • 1 egg

Method

In bowl, mix together mustard, thyme, salt and pepper; add beef, tossing to coat.

On lightly floured surface, roll out 1 sheet of the pastry to 12-inch (30 cm) square; cut into 16 squares. Repeat with remaining pastry.

Lay 1 piece mustard-coated beef in centre of each square. Brush edges with water. Bring up corners and pinch together in centre; pinch sides closed. Place on parchment paper–lined or greased baking sheet. Refrigerate for 30 minutes. (Make-ahead: Cover and refrigerate for up to 12 hours.)

Beat egg with 2 tsp water; brush over pastry. Bake in 425°F (220°C) oven until golden brown and puffed, about 15 minutes. Serve warm.

Nutritional facts per piece: about

  • Sodium 99 mg
  • Protein 3 g
  • Calories 95.0
  • Total fat 7 g
  • Cholesterol 27 mg
  • Saturated fat 4 g
  • Total carbohydrate 5 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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