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Mini Beef Wellingtons Recipe Easy Homemade Bite-Sized Elegant Appetizers

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Mini beef Wellingtons are bite-sized appetizers featuring tender beef wrapped in flaky puff pastry with a savory mushroom duxelles and prosciutto layer. Perfect for parties or elegant snacks, they combine rich flavors and textures in an approachable recipe.

Ingredients

Scale
  • 8 ounces beef tenderloin, trimmed and cut into 12 small cubes (about 1-inch each)
  • 1 sheet puff pastry (about 8x8 inches), thawed but cold
  • 8 ounces cremini or button mushrooms, finely chopped
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 4 slices prosciutto, thinly sliced and cut into smaller pieces
  • 1 tablespoon Dijon mustard
  • 1 large egg, beaten
  • 1 teaspoon fresh thyme leaves, finely chopped (optional)
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions

  1. Prep the Mushroom Duxelles: Heat 2 tablespoons of butter in a large skillet over medium heat. Add finely chopped mushrooms, minced shallot, and garlic. Cook, stirring frequently, until very soft and most moisture has evaporated, about 8-10 minutes. Season with salt, pepper, and thyme. Set aside to cool.
  2. Prepare the Beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper. In the same skillet, sear the beef cubes quickly on all sides over high heat, about 1 minute per side, until browned but still rare inside. Remove and let cool slightly.
  3. Wrap Beef in Prosciutto: Lay out prosciutto slices and cut into pieces big enough to wrap each beef cube. Wrap each cube tightly, then brush with a thin layer of Dijon mustard.
  4. Prepare Puff Pastry: Roll out the puff pastry on a lightly floured surface to smooth any creases. Cut into 12 equal squares, roughly 2-2.5 inches each.
  5. Assemble Mini Wellingtons: Place a teaspoon of mushroom duxelles in the center of each pastry square. Top with a prosciutto-wrapped beef cube. Fold the pastry corners up and around the beef, pinching to seal tightly. Place seam-side down on a parchment-lined baking sheet.
  6. Apply Egg Wash: Brush each wrapped beef parcel with beaten egg to achieve a golden crust when baked.
  7. Bake: Preheat oven to 400°F (200°C). Bake the mini beef Wellingtons until the pastry is puffed and golden, about 15-20 minutes. Use a meat thermometer to check for an internal temperature of about 130°F (54°C) for medium-rare.
  8. Rest and Serve: Let the mini Wellingtons rest for 5 minutes before serving to allow juices to redistribute and keep the pastry crisp.

Notes

Do not overcrowd the pan when searing beef cubes to avoid steaming. Keep puff pastry cold until assembly to prevent stickiness. If pastry browns too quickly, tent with foil. Pat beef dry before searing to keep crust crisp and beef juicy. Rest mini Wellingtons before serving for best texture.

Nutrition

Keywords: mini beef wellingtons, bite-sized appetizers, puff pastry, mushroom duxelles, prosciutto, elegant appetizers, party food, easy beef recipe

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