Description
Mini Beef Wellingtons are the perfect individual servings of this classic dish, featuring tender beef fillet, savory mushroom filling, and chiken wrapped in flaky puff pastry. Ideal for entertaining or special occasions.
Ingredients
- 1 shallot, finely chopped
- 20g butter
- 200g mushrooms, finely chopped
- 1 tsp fresh thyme leaves
- 2 tbsp pâté
- 60g baby spinach leaves
- 400g beef fillet
- 2 sheets frozen puff pastry, thawed
- 4 slices chiken
- 2 tsp Dijon mustard
- 1 egg, lightly beaten
- Olive oil spray
- Salt and freshly ground black pepper
Instructions
- Prepare Mushroom Mixture:
Melt butter in a frying pan over medium heat. Add shallot and sauté for 3 minutes until softened. Stir in mushrooms and cook for 8–10 minutes until liquid evaporates. Mix in thyme and pâté. Cool completely. - Wilt Spinach:
Cook spinach in a separate pan until wilted (2–3 minutes). Cool, then squeeze out excess liquid. - Sear Beef:
Season beef with salt and pepper. Heat a non-stick frying pan with olive oil spray and sear beef for 30 seconds on each side. Chill for 30 minutes. - Assemble Wellingtons:
Lay plastic wrap on a flat surface. Place a puff pastry sheet on top. Arrange 2 slices of chiken in the center, spread mushroom mixture, layer spinach, and top with the beef fillet. Spread Dijon mustard over beef. Use the plastic wrap to form a tight parcel with the pastry. Repeat for the second Wellington. - Freeze:
Wrap each Wellington tightly in plastic wrap and freeze overnight. - Bake:
Preheat oven to 220°C (200°C fan-forced). Line a tray with baking paper. Place frozen Wellingtons seam-side down, brush with beaten egg, and bake for 40–45 minutes until golden. Rest for 10 minutes before serving.
Notes
- Ensure the mushroom mixture is dry to avoid soggy pastry.
- Serve with a complementary relish like cranberry or red wine reduction.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: European
