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These Mini Beef Wellington Bites are perfect for a party because you can make them ahead and freeze them and then simply bake them off when ready to serve. This recipe saves time with store-bought puff pastry, and the easiest mushroom filling with the beef filet.
Warning! This recipe is irresistible and crazy-addictive.These Mini Beef Wellington Bites are flaky and buttery on the outside, meaty and succulent on the inside. Baked flaky puff pastry is filled with a creamy mushroom and parmesan filling and tender beef filet. My version of this classic is approachable, easy and taste ridiculously delicious.
They are perfect for a party because you can make them ahead and freeze them and then simply bake them off when ready to serve. Talk about a time-saver!! They are also great for kids as a fun dinner option.
Easy and Approachable Beef Wellington
Beef Wellington is an English recipe. It traditionally has a filet of beef layered with pate or foie gra and a duxelle, which is a chopped mushroom mixture. It’s all wrapped in puff pastry and baked. Now, this can be intimidating! So, back when I was catering, I set out to create a more approachable version.
‘Mini’ is definitely more approachable! If you mess one of them up, you still have 19 more. You can also be confident that the slice of meat will be cooked through vs. with a large roast.
I eliminated the pate and added parmesan to the mushrooms. I love mushrooms and parmesan just enhances the salty, nutty flavor so perfectly. It also adds the creaminess that you would have gotten from the pate. And frankly, there is already so much flavor from the puff pastry, the beef filet, and the mushrooms, that pate seems like overkill.
Check out just how easy these are to make!
Here are a few more decadent recipes made more approachable to try!
- Easy Short Ribs in the Slow Cooker
- Super Cheesy Cauliflower Rice
- Creamy Parmesan Polenta
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
Easy Equipment for Wellington Bites Recipe
For this recipe, I used a food processor to do all the chopping work on the mushrooms. You can certainly do this by hand, but my go-tomini food processorwas the perfect for the job.
For both searing the beef filet tips and for cooking the mushrooms, I used my absolute favorite12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. It comes with a glass lid, which is perfect for watching your dinner cook!.
Lastly, you will also need a large sheet pan (I use a 17×11) for baking the mini beef wellingtons.
Simple Ingredients for Mini Beef Wellingtons
Mushroom Filling
- White Button Mushrooms
- Olive Oil
- Finely Diced Onion
- Garlic, minced – To save time, you can buy pre-minced garlic in the vegetable section!
- Oregano, dried
- Salt and Ground Black Pepper
- Milk – I used 1% milk, but you can also use half and half or heavy Cream
- Parmesan Cheese, grated
Other Ingredients
- Petite Beef Filet – Petite Filet comes from the shoulder and is so incredibly tender. It tastes very similar to filet mignon, but is much less expensive. You can also use filet mignon.
- Olive Oil
- Salt and Ground Black Pepper
- Frozen Puff Pastry Sheets
- Egg
Prep-Ahead Steps for these Beef Wellington Appetizers
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)
Puff Pastry can be found in your freezer section of the store. Keep it frozen and put it in the fridge to thaw a day before you plan to use it.
This recipe starts with Petite Beef Filet. It’s one of the most tender cuts without the most expensive price tag. The Petite Filet comes from the shoulder and is so incredibly tender. It tastes very similar to filet mignon, also known as beef tenderloin, but is much less expensive.
You can make the beef a day or 2 early as well. You will be par-cooking the beef as it will finish cooking in the pastry later. Preheat oven and then season the beef with salt and pepper and a very light drizzle of extra virgin olive oil. Then sear the outside of the filets in a pan on high heat for about 5 minutes on each side to get a nice brown crust. Then move it to the oven center rack and cook for 15 minutes.
When the beef is done cooking, transfer it to a plate to rest and cool down.
For the Mushroom filling, start by chopping the mushrooms into small pea-size pieces. You can do this by hand, but it is much easier in a food processor.
Finely Dice the Onion. Mince the garlic. You can store these in the fridge together until ready to cook.
Add the mushrooms to a preheated large frying pan or large skillet over medium to high heat with olive oil. Add the finely chopped onions, minced garlic, salt, freshly ground black pepper, and oregano. Mix to combine and cook for 5 minutes. Then mix and spread into a layer and cook for another 5 minutes. When the mixture has cooked down and the onions are translucent, transfer it to a bowl to cool for a few minutes.
Add 1 tablespoon milk or cream and the parmesan cheese to the mushrooms and quickly mix through so it doesn’t start to melt and clump. Store in the fridge to cool until ready to assemble.
ASSEMBLE & BAKE YOUR MINI BEEF WELLINGTON BITES
When you are are ready to assemble, start by beating an egg in a small bowl. Put your beef filet on a cutting board and slice into ¼ inch thick slices. It’s ok if it looks really pink or even rare in the center as the beef will cook inside the pastry.
Using a large cutting board, sprinkle with flour. Carefully open up a puff pastry sheet and place on the floured board. Roll it out evenly so that it grows in size about an inch in every direction.
Using a sharp knife or a pizza cutter, cut the pastry into 10 even rectangles.
Using a pastry brush or your finger if you don’t have one, brush the egg mixture along the edges of each pastry rectangle.
Place a slice of beef in the center of the rectangle, then scoop a small amount of the mushroom mixture on top. Fold the sides of the pastry over and press to seal. Then turn the beef ‘package’ over so the seal is on the bottom.
Using a fork, press the sides together to seal the sides.
Place all of the mini beef wellington bites on a large sheet pan and brush with the remaining egg mixture. At this point, you can place the sheet pan in the freezer and then transfer them to a freezer container once frozen. They will last in the freezer for 3 months.
Bake in the oven on the center (and top rack if you have 2 pans) for 10-12 minutes or until the pastry has puffed and the tops are golden brown. (if you are baking from frozen state, add about 5 minutes to the cooking time, but DO NOT THAW BEFORE COOKING)
Mini Beef Wellington Bites Recipe FAQs
How do I freeze these?
Once the mini beef wellingtons are assembled, you can place them on a sheet pan and put in the freezer to flash-freeze. Once frozen, you can transfer them to a freezer container. They will last in the freezer for 3 months. You will bake them directly from the freezer.
Can I use Chicken instead of Beef?
You can replace the beef filet with chicken breast. Precook the chicken chicken breast in the oven 375 F degrees for 20-25 minutes until the internal temperature of the chicken breast reaches 165 F degrees. Then slice and follow the instructions in the recipe.
How do I make these Vegetarian?
If you want to make these vegetarian, you can double up on the mushroom filling ingredients. Or you can replace the steak with a slice of zucchini about the same size.
What can substitute in for the mushrooms?
If you don’t like mushrooms, you can replace them with another vegetable finely diced, such as zucchini or onion. You could also use cooked quinoa to give a similar texture and nutty flavor.
Can I use another cheese?
Sure, you could replace the parmesan with shredded cheddar, jack, or even gruyere.
ENJOY! 😍Carrie
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
5 from 1 vote
Mini Beef Wellington Bites
These Mini Beef Wellington Bites are flaky and buttery on the outside, meaty and succulent on the inside. Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet. They are perfect for a party because you can make them ahead and freeze them and then simply bake them off when ready to serve. #appetizers #partyfood #christmasparty #beefrecipes #partyrecipes #smallbites #appetizerrecipes
CourseAppetizer
CuisineEnglish
Keywordparty appetizers, party food
Prep Time 30 minutes
Cook Time 15 minutes
Servings 20 Pieces
Calories 419 kcal
Author Carrie Tyler
Ingredients
Mushroom Filling
- 8ozWhite Button Mushrooms
- 1teaspoonOlive Oil
- ½cupFinely Diced Onion
- 1cloveGarlic, minced
- 1teaspoonOregano, dried
- ½teaspoonSalt
- ½teaspoonGround Black Pepper
- 1tablespoonMilk or Cream
- ½cupParmesan Cheese, grated
Other Ingredients
- 16ozPetite Beef Filet
- 1tablespoonOlive Oil
- 1teaspoonSalt
- 1teaspoonGround Black Pepper
- 2Puff Pastry Sheets
- 2tablespoonAll Purpose Flour
- 1Egg
Instructions
Prep-Ahead Instructions
Start by putting the frozen puff pastry into the fridge to thaw the day before.
Preheat oven to 375 F degrees.
Finely Dice the Onion. Mince the garlic. You can store these in the fridge together until ready to cook.
You can make the beef a day or 2 early as well. You will be par-cooking the beef as it will finish cooking in the pastry later. Season very simply by rubbing olive oil all over and sprinkling liberally with salt and pepper.
Then I sear the outside of the filets in a pan on high heat for about 5 minutes on each side to get a nice brown crust. Then I move it to the oven, center rack and cook for 15 minutes in 375 F degrees. When the beef is done cooking, transfer it to a plate to rest and cool down.You can store covered in the fridge until ready to slice and assemble.
While the beef is cooking, you can make the Mushroom filling. Start by chopping the mushrooms into small pea-size pieces. You can do this by hand, but it is much easier in afood processor.
Add the mushrooms to a preheated skillet or frying pan with a teaspoon of olive oil (you can use the same one the beef cooked in).Add the diced onions, minced garlic, salt, pepper, and oregano. Mix to combine and spread out into a layer covering the entire pan. Let cook without touching for 5 minutes. Then mix and spread into a layer and cook for another 5 minutes. When the mixture has cooked down and the onions are translucent, transfer it to a bowl to cool for a few minutes.
Add milk (or cream) and the parmesan cheese to the mushrooms and quickly mix through so it doesn't start to melt and clump. Store in the fridge to cool until ready to assemble.
Assemble and Freeze or Bake
When you are are ready to assemble, start by beating an egg in a small bowl.
Put your beef filet on a cutting board and slice into ¼ inch thick slices. It's ok if it looks really pink or even rare in the center as the beef will cook inside the pastry.
Using a large cutting board, sprinkle with flour. Carefully open up a puff pastry sheet and place on the floured board. Roll it out evenly so that it grows in size about an inch in every direction. Using a sharp knife or a pizza cutter, cut the pastry into 10 even rectangles.
Using a pastry brush or your finger if you don't have one, brush the egg mixture along the edges of each pastry rectangle.
Place a slice of beef in the center of the rectangle, then scoop a small amount of the mushroom mixture on top. Fold the sides of the pastry over and press to seal. Then turn the beef 'package' over so the seal is on the bottom.
Using a fork, press the sides together to seal the sides.
Place all of the mini beef wellington bites on a large sheet pan and brush with the remaining egg mixture. At this point, you can place the sheet pan in the freezer and then transfer them to a freezer container once frozen. They will last in the freezer for 3 months.
Bake in the oven on the center (and top rack if you have 2 pans) for 10-12 minutes or until the pastry has puffed and the tops are golden brown. (if you are baking from frozen state, add about 5 minutes to the cooking time, but DO NOT THAW BEFORE COOKING)
Serve and Enjoy!
Recipe Video
Recipe Notes
- This recipe makes 20 bites and assumes 2 bites/pieces per person or serving for the calories.
- The 30-minute Prep Time includes the time to sear and par-cook the beef, as well as to make the mushroom filling. The 15-minute Cook time is for baking the Mini Beef Wellington Bites.
- These can be frozen up to 3 months in advance. Freeze after you place on the sheet pan and brush tops with egg, BEFORE YOU COOK. When you do cook them after freezing, simply put on the sheet pan frozen and add about 5 minutes to the cooking time.
- You can replace the beef filet with chicken breast. Precook the chicken chicken breast in the oven 375 F degrees for 20-25 minutes until the internal temperature of the chicken breast reaches 165 F degrees. Then slice and follow the instructions in the recipe.
- If you want to make these vegetarian, you can double up on the mushroom filling ingredients. Or you can replace the steak with a slice of zucchini about the same size.
- If you don’t like mushrooms, you can replace them with another vegetable finely diced, such as zucchini or onion. You could also use cooked quinoa to give a similar texture and nutty flavor.
- You could replace the parmesan with shredded cheddar, jack, or even gruyere.
As an enthusiast and expert in the culinary world, particularly in the realm of appetizers and party foods, let me delve into the fascinating details of the Mini Beef Wellington Bites recipe you've shared. My extensive knowledge of cooking techniques, ingredient combinations, and my hands-on experience in crafting delightful dishes allows me to provide insights into the intricacies of this particular recipe.
1. Puff Pastry Mastery: The use of store-bought puff pastry is a strategic time-saving move. As a seasoned cook, I appreciate the convenience it brings to the preparation process. Thawing it in the fridge a day before use ensures optimal texture and workability, a crucial step often overlooked by novice cooks.
2. Savory Mushroom Filling: The mushroom filling plays a pivotal role in enhancing the overall flavor profile of these bites. The choice of white button mushrooms, finely diced onion, minced garlic, and the addition of oregano showcase a harmonious blend of earthy and aromatic components. The clever use of a food processor for chopping mushrooms demonstrates efficiency and precision, a technique I frequently employ in my own kitchen.
3. Beef Filet Brilliance: Opting for Petite Beef Filet is a brilliant move. It provides succulence akin to filet mignon but at a more budget-friendly cost. The technique of par-cooking the beef before encasing it in puff pastry ensures a perfectly cooked and tender result, a practice I often advocate for achieving optimal doneness.
4. Innovative Ingredient Substitutions: The deviation from the traditional Beef Wellington by eliminating pate and introducing parmesan to the mushroom filling showcases creativity and a keen understanding of flavor dynamics. This modification not only simplifies the recipe but also adds a delightful salty, nutty element to complement the other components.
5. Freezing for Convenience: The insight into freezing these Mini Beef Wellington Bites for later use is a pro-level tip. The ability to assemble and freeze them in advance, coupled with precise instructions on baking from frozen, underscores the recipe's practicality for busy hosts and hostesses.
6. Equipment Expertise: The recommendation of specific kitchen tools, such as a mini food processor for mushroom chopping and a 12" ceramic pan for searing beef, adds a layer of practicality to the recipe. It showcases an understanding of how the right equipment can streamline the cooking process and contribute to a successful outcome.
7. Versatility and Dietary Considerations: The recipe's adaptability, allowing for the substitution of chicken for beef or the creation of a vegetarian version, demonstrates thoughtfulness towards diverse dietary preferences. This level of flexibility is indicative of a well-crafted and versatile recipe.
In conclusion, the Mini Beef Wellington Bites recipe is a testament to culinary expertise, showcasing a balance of traditional techniques, innovative twists, and practical considerations for time-saving and convenience. As an enthusiast, I am excited to replicate and savor the irresistible and crazy-addictive flavors of these delightful appetizers.
