Appetizers

Mini Beef Wellington Bites

Name: Mini Beef Wellington Bites
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: British
Ingredients: 1 lb beef tenderloin, cut into small pieces; 1 sheet puff pastry, thawed; 1 cup mushrooms, finely chopped; 2 tablespoons Dijon mustard; 1 egg, beaten; Salt and pepper to taste; Olive oil for cooking; Fresh thyme (optional)

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These Mini Beef Wellington Bites make any party feel special. Crisp, golden puff pastry wraps tender, seared beef and savory mushroom duxelles. They smell rich and buttery while the first bite gives a flaky crust and juicy, beefy center. They are simple to assemble and impressive to serve. If you enjoy small mushroom-filled appetizers too, try this mini mushroom tart bites for another crowd-pleaser.

Recipe Information

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 bites
Difficulty Level: Medium

Nutrition Information

Approximate values per serving (1 bite):

Calories per serving: 250 kcal
Protein: 11 g
Carbohydrates: 10 g
Fat: 13 g
Fiber: 1 g
Sugar: 1 g
Sodium: 220 mg

Why Make This Mini Beef Wellington Bites

These bites bring restaurant flair to your home kitchen. They combine flaky pastry, rich beef, and an earthy mushroom mix. They look elegant and taste rich, with a mix of buttery, savory, and herby notes. They work as appetizers, bite-size mains, or party snacks. You can prep components ahead, so serving is quick and relaxed.

How to Make Mini Beef Wellington Bites

This recipe is built in simple stages: prepare the filling, sear the beef, wrap in puff pastry, and bake until golden. Use fresh mushrooms for the best flavor. Searing locks in juices and gives a brown crust that contrasts with the buttery pastry.

Ingredients:

1 lb beef tenderloin, cut into small pieces
1 sheet puff pastry, thawed
1 cup mushrooms, finely chopped
2 tablespoons Dijon mustard
1 egg, beaten
Salt and pepper to taste
Olive oil for cooking
Fresh thyme (optional)

Directions:

Step 1: Preparation

Preheat the oven to 400°F (200°C). Pat the beef pieces dry with paper towels and season them lightly with salt and pepper. Roll out the thawed puff pastry on a lightly floured surface and cut into 12 equal squares.

Step 2: Sautéing

In a skillet, heat 1 tablespoon olive oil over medium heat. Add the finely chopped mushrooms and sauté, stirring often, until their moisture evaporates and they brown slightly, about 6–8 minutes. Season with salt, pepper, and a little fresh thyme if you like. Transfer the mushroom mixture to a bowl to cool slightly.

Step 3: Searing

Heat another small splash of olive oil in the skillet over medium-high heat. Sear the beef pieces for 2–3 minutes total, turning so each side gets browned. You want a good crust but not to cook through. Remove and let rest a minute, then brush each piece lightly with Dijon mustard.

Step 4: Wrapping and Baking

Place a spoonful of the mushroom mixture in the center of each puff pastry square. Top with a piece of seared beef. Fold the pastry up and over the beef to enclose it, pinching and sealing the edges. Brush each top with the beaten egg to give a glossy finish. Arrange the bites on a baking sheet lined with parchment and bake for 15–20 minutes, or until the pastry is puffed and golden brown. Let cool a few minutes before serving.

How to Serve Mini Beef Wellington Bites

Serve warm so the pastry stays crisp and the beef stays juicy. Arrange on a platter with sprigs of thyme for color. Offer a simple mustard sauce or horseradish cream on the side for dipping. These bites pair well with a light salad, roasted vegetables, or a bold red wine for a dinner party.

How to Store Mini Beef Wellington Bites

Room temperature: Keep on the counter for up to 2 hours (best served fresh).
Refrigerator: Store cooled bites in an airtight container for up to 3 days.
Freezer: Freeze individually on a tray, then transfer to a sealed bag for up to 1 month. Reheat from frozen in a 375°F (190°C) oven for 12–15 minutes until heated through.
Reheating tip: Reheat in a preheated oven to keep pastry crisp. Avoid the microwave when possible, as it softens the pastry.

Expert Tips for Perfect Mini Beef Wellington Bites

Dry beef well: Pat meat dry before searing to get a better brown crust.
Don’t overfill: Too much mushroom or beef can make the pastry soggy. Use a spoonful of mushrooms only.
Chill before baking: If the pastry gets warm while assembling, chill the tray 10 minutes before baking to keep shapes neat.
Use a hot pan: Sear quickly in a hot skillet to seal juices without overcooking.
Egg wash evenly: Brush edges then tops so they seal and brown evenly.
Test one: Bake one as a tester to check time and doneness for your oven.

Delicious Variations

Mini Lamb Wellingtons: Swap beef for small lamb medallions and use rosemary instead of thyme.
Blue Cheese Twist: Add a small crumble of blue cheese on top of the mushroom mix for a tangy hit.
Vegetarian: Replace beef with a seared large mushroom cap or a cube of roasted butternut squash.
Herb & Garlic: Mix minced garlic and chopped parsley into the mushroom duxelles for a brighter flavor.
Spicy Mustard: Swap Dijon for whole-grain or spicy mustard for more kick.

Frequently Asked Questions

Q: Can I use a different cut of beef?
A: Yes. Use tender, quick-cooking cuts like filet mignon or sirloin medallions. Avoid very tough cuts that need long cooking.

Q: Can I assemble these ahead of time?
A: Yes. Assemble and keep them covered in the fridge for up to 12 hours before baking. For longer storage, freeze raw bites on a tray, then bag them for up to one month.

Q: How do I keep the pastry from getting soggy?
A: Cook mushrooms until all moisture evaporates and don’t overfill. Brush the beef with mustard to create a barrier and bake at a high temperature so the pastry sets quickly.

Q: How do I know when the beef inside is done?
A: These bites cook quickly. For a medium-rare center, sear the beef briefly and bake until pastry is golden. Use an instant-read thermometer — aim for 125–130°F (52–54°C) before resting for medium-rare. Small pieces will cook faster, so watch closely.

Q: Can I make smaller or larger portions?
A: Yes. Adjust pastry square sizes and cooking time. Smaller bites may need less oven time; larger ones need a few extra minutes. Always check pastry color and an instant-read thermometer if you’re unsure.

Q: What if I don’t have puff pastry?
A: You can use phyllo sheets brushed with butter (multiple layers) or store-bought biscuit dough as alternatives. Results will differ in texture but still taste good.

Q: Is there a good dipping sauce?
A: Horseradish cream, simple mustard sauce, or a red wine reduction pair well. Keep sauces tangy to cut the richness.

Conclusion

These Mini Beef Wellington Bites are a warm, flaky bite with a savory, meaty heart. They bring color, texture, and rich flavor to any table. If you want another take on similar party-sized bites, check this Beef Wellington Bites Recipe – Appetizer Addiction for extra inspiration and presentation ideas. Enjoy making them — they look fancy but feel easy, and they taste like a celebration.