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Easy Mini Beef Wellington Bites: Best Party Appetizer

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These cozy mini beef Wellington bites are proof that fancy food doesn’t have to be hard. They’re warm, flaky, savory, and deeply satisfying—everything you want in a comfort food appetizer.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 blend)
  • 1 tbsp (15ml) olive oil
  • 1 small yellow onion, finely diced (about ¾ cup)
  • 2 cloves garlic, minced
  • 8 oz (225g) cremini mushrooms, finely chopped
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) black pepper, freshly ground
  • 1 tsp (2g) dried thyme
  • 2 tbsp (30ml) Worcestershire sauce
  • 2 tbsp (30g) breadcrumbs (plain or panko)
  • 1 large egg, beaten (for binding)
  • 1 sheet (about 10x10 inches / 25x25cm) puff pastry, thawed but cold
  • 1 large egg, beaten with 1 tbsp water (for egg wash)
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Cook the mushroom mixture: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the finely chopped mushrooms and cook, stirring occasionally, for 5-7 minutes, until they release their moisture and start to brown. Add the diced onion and cook for another 3 minutes, until translucent. Stir in the minced garlic and dried thyme, cooking for 30 seconds until fragrant. Transfer the mixture to a bowl and let it cool slightly.
  3. Brown the beef: In the same skillet, add the ground beef. Cook over medium-high heat, breaking it apart with a wooden spoon, for 5-6 minutes until no longer pink. Season with salt, pepper, and Worcestershire sauce. Drain any excess fat if necessary, then let the beef cool for 5 minutes.
  4. Combine the filling: In a large bowl, mix the cooled mushroom mixture, cooked beef, breadcrumbs, and beaten egg. Stir until everything is well combined. The mixture should hold together when pressed—if it’s too wet, add another tablespoon of breadcrumbs. If it’s too dry, add a splash of Worcestershire sauce.
  5. Prepare the pastry: On a lightly floured surface, roll out the puff pastry sheet to about 12×12 inches (30x30cm). Using a sharp knife or pizza cutter, cut the pastry into 16 equal squares (about 3×3 inches each). If the pastry gets too warm, pop it in the fridge for 5 minutes.
  6. Assemble the bites: Place a heaping tablespoon of the beef mixture in the center of each pastry square. Gently bring the four corners together and pinch the edges to seal, forming a little bundle. Place the bundles seam-side down on the prepared baking sheet, leaving about 1 inch between each.
  7. Apply the egg wash: In a small bowl, beat the remaining egg with 1 tablespoon of water. Brush the tops of each pastry bundle with the egg wash, making sure to cover the seams. Sprinkle a pinch of flaky sea salt on top if using.
  8. Bake to golden perfection: Bake for 18-22 minutes, until the pastry is puffed and deep golden brown. Let them cool on the baking sheet for 5 minutes before serving.

Notes

Don’t skip the mushroom drying step to avoid soggy pastry. Keep the pastry cold for flaky layers. Seal the edges well to prevent leaking. Let the bites rest for 5 minutes after baking to set the filling.

Nutrition

Keywords: mini beef wellington, beef wellington bites, party appetizer, puff pastry appetizer, easy appetizer, holiday appetizer

Find it online: https://lolaspoon.com/easy-mini-beef-wellington-bites-best-party-appetizer/