Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, my mini 'beef wellington'. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
My mini 'beef wellington' is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. My mini 'beef wellington' is something that I have loved my whole life.
Mini Beef Wellingtons make an impressive presentation and will be a huge hit with party guests. We love the fresh rosemary and flaky puff pastry of these little bites. Does the idea of serving beef wellington for the holidays sound like more than you can manage? You can assemble individual packages of.
To get started with this particular recipe, we must prepare a few ingredients. You can have my mini 'beef wellington' using 11 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make My mini 'beef wellington':
- Take 100 g puff pastry
- Get 100 g beef fillet
- Get 2 spinnach leaves
- Make ready 2 large onions
- Take sausage stuffing
- Get 1 egg beaten
- Prepare salt and pepper
- Make ready 2 tbsp oil
- Make ready 1 tsp butter
- Take 2 cloves garlic
- Take mustard sauce
Unlike traditional Beef Wellington, these mini pot pies come together in about an hour and can easily be made by anyone! The basic steps for making these mini Beef Wellington pot pies are as follows: Make the pot pie crust — To make the dough for the mini pot pie crusts, you need to pulse the wheat. These tasty mini Beef Wellingtons are the perfect hors d'oeuvres for your next party. I love Beef Wellington and was having a cocktail/book club party with my friends one night.
Instructions to make My mini 'beef wellington':
- Cut the beef fillet in desirable sizes. season with salt and pepper
- In a heated pan, add oil and put in the 2 whole cloves of garlic, cook for 1 - 2 minutes, then add in your seasoned fillets for some time, turning them just to get the crunch on the top. do not let them cook.
- I grilled them in the oven for a further 10 minutes under 180 degrees so they me be well done then Remove from heat, spread some mustard sauce all round all the fillet pieces and let them rest
- I grilled them in the oven for a further 10 minutes under 180 degrees so they me be dwell done. Remove from heat, spread some mustard sauce all round all the fillet pieces and let them rest
- Chop the garlic cloves and return them back into the pan. toss them for a minute. Adding your onions and caramelize them. remove from heat and save aside
- In another sauce pan, boil water and blanch your spinach (when still whole), season. do not tear them. remove from heat and let cool
- Roll out your puff pastry dough and cut to desirable sizes, enough to fit the fillet pieces. apply some egg wash around the edge of the dough
- Place a piece of the spinach
- On the spinach, spread some sausage meat
- Place some caramelized onions
- Place the fillet piece
- Roll up the dough to make a fold at the top and and apply some egg wash
- When placing on the oven tray, overturn it that the 'cute' smooth side stays on top
- Bake for 20 - 25 minutes till golden brown. Let rest for 2 minutes before serving
These tasty mini Beef Wellingtons are the perfect hors d'oeuvres for your next party. I love Beef Wellington and was having a cocktail/book club party with my friends one night. I really wanted to have some fantastic hors d'oeuvres to go with the great wine and cocktails since it was my first time hosting. Mini Beef Wellington: It's a treat in our house when I decide to make these mini beef wellingtons. If you are a meat eater, you will love this dish.
So that is going to wrap it up with this exceptional food my mini 'beef wellington' recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
