Beef Wellington inspired mini pot pies with mushrooms and savory gravy in flaky home-made tartlet shells. A tasty appetizer to serve for a Downton Abbey Party.Downton Abby starts up again today, and a few of my blogging friends decided to celebrate with a Downton Abbey themed blog party! We’ve all come up with fun British recipes to share with you all
plus there is a special Downton-themed giveaway. CLOSED. See the widget below for details how to enter.For my recipe I was inspired by Beef Wellington, which is a classic British steak recipe, usually made with filet mignon. It is topped with sautéed mushrooms and pate and wrapped in puff pastry. I decided that I wanted to make a tasty little appetizer version of the dish that you could serve while watching Downton. I used lean ground grass-fed beef cooked with chopped mushrooms for the filling. I thought about using shells like the ones I used for these fig and blue cheese mini tarts but puff pastry is more flaky than those. I was reminded of these mini pecan tartlets I styled for EatingWell in 2005. The shell was really easy to make, and totally flaky. I used the same basic principal, but used entirely white whole-wheat flour I dropped a tablespoon of butter, and switched the oil to olive oil. The crusts came out great. When I was done they reminded me more of a pot pie really than traditional beef wellington, and I realized that I had come up with another mash-up recipe.
Please be sure to head over and check out what everyone else in the party has created.
Bakeaholic Mama | Raspberry Meringue Pudding
A Brown Table | Black Peppercorn and Orange Steamed Pudding
Susie Freaking Homemaker | Cranberry Orange Scones
Healthy Delicious | Crumpets with Strawberry Balsamic Jam
The Girly Girl Cooks | Crepes Islandaise
Nutrition For Us | Fluffy Yorkshire Pudding
Cooking With Books | Strawberry Vanilla Bean Eaton Mess
Mini beef Wellington pot pies. A tasty little appetizer for a party made with lean ground grass-fed beef and mushrooms in savory gravy in flaky tiny home-made whole-wheat pastry shells.
- 1 ¼ cup white whole-wheat flour
- 3 tablespoons cold unsalted butter, cut into chunks
- ½ teaspoon salt, divided
- 4 ounces Neufchatel cheese (reduced fat cream cheese)
- ¼ cup mild olive oil
- ¼ pound lean ground beef, preferably grass-fed
- 1 clove garlic
- ¾ cup finely diced onion
- ¾ cup finely chopped mushrooms
- 1 teaspoon paprika, hot if desired
- ½ teaspoon freshly ground pepper
- ½ cup reduced sodium beef or chicken broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 teaspoons brown sugar
- 1 teaspoons corn starch
- Process white whole-wheat flour, butter and ¼ teaspoon salt in a food processor until it resembles the texture of coarse cornmeal. Add Neufchatel and drizzle oil over the flour mixture, process until mixture comes together as a dough. Roll while squeezing into a log, and cut into 24 even pieces. Lightly coat 2 mini muffin tins with cooking spray (24 cups) Press each dough ball into and up sides of the muffin cups. Refrigerate tins while you prepare the filling
- Preheat oven to 375 degrees F.
- Coat a medium skillet with cooking spray and place over medium-high heat. Add beef and garlic, and cook, breaking-up and stirring, until the beef is browned, 3 to 5 minutes. Add onion, mushrooms, paprika, pepper and the remaining ¼ teaspoon salt, and cook, stirring often until the mushrooms and onions are tender, 3 to 5 minutes. Whisk broth, Worcestershire, tomato paste, corn starch and brown sugar in a medium bowl. Stir into the beef mixture and cook, stirring and scraping up any browned bits from the bottom of the skillet, until the liquid bubbles and thickens, about 2 minutes.
- Divide the beef mixture among the muffin tins, using a dinner fork, and bake until the pie shells are browned and the filling is bubbling, 15 to 18 minutes.
- Let cool about 10 minutes before gently removing pies from the tins. Serve warm.