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
- 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
MethodIn 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
- Iron 5.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 6.0