Mini Beef Wellington Pot Pies with mushrooms and savory gravy in flaky home-made tartlet shells. A tasty appetizer to serve for a Downton Abbey Party! 

mini beef wellington recipe

Creating This Mini Beef Wellington Recipe

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, and I think you’ll love each and every one of them.

For my recipe, I was inspired by Beef Wellington, which is a classic British steak recipe. 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, my mini Beef Wellingtons 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

Downton Abbey Kitchen Photo via: Carnival Film & Television Limited 2011 for MASTERPIECE

What is Beef Wellington? 

After rambling on about how I made this tasty appetizer, I realized some of you may not know what Beef Wellington even is! Traditional Beef Wellington is usually made with filet mignon, and it is topped with sautéed mushrooms and pate and wrapped in puff pastry. This dish is a labor of love, as it requires lots of chilling, rolling, egg wash — the whole nine yards. It’s also incredibly hearty and isn’t the best for you, which is why I tried to make it into a lighter, healthier appetizer. 

Downton Abbey interior, Lord and Lady Grantham | image via www.telegraph.co.uk

How to Make Mini Beef Wellington Pot Pies

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 flour, butter and salt in a food processor until it resembles coarse sand. Add in a little olive oil and Neufchatel (which is a low-fat cream cheese) and press the mixture together until it forms a dough. Try not to over work the dough, otherwise your pot pie crusts will be tough! 

Assemble the pot pie bases —Once the pot pie crust is done, cut the dough into 24 even pieces. Roll each piece of dough into a ball, then press the balls into mini muffin tins, making sure the dough goes up the sides. Refrigerate the pot pie crusts while you prep the filling. 

Make the beef filling — To make the mini Beef Wellington filling, you simply have to brown the ground beef with some garlic, then add in onion and mushrooms, plus all your spices. Cook until the veggies have softened, then stir in some broth, Worcestershire sauce, tomato paste, corn starch and brown sugar. Make sure to scrape the browned bits off the bottom of the pan once you add the liquids in — there’s lots of flavor at the bottom of the pan! 

Assemble and bake the pot pies — Once the beef filling is finished, divide it amongst the prepared mini pot pies and bake until the pie shells are browned and the filling is bubbling. Let the mini Beef Wellington pot pies cool for at least 10 minutes before you enjoy them! 

mini beef wellington pot pies on a cutting board

Downton Abbey Party Menu

Downton Abbey Party

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

Print
mini-beef-wellington-pot-pies | by @healthyseasonal

mini beef wellington pot pies

  • Author: Katie Webster
  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 24 pot pies 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: British

Description

Mini Beef Wellington Pot Pies with mushrooms and savory gravy in flaky home-made tartlet shells. A tasty appetizer to serve for a Downton Abbey Party!


Scale

Ingredients

  • 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

Instructions

  1. 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
  2. Preheat oven to 375ºF.
  3. 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.
  4. 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.
  5. Let cool about 10 minutes before gently removing pies from the tins. Serve warm.


Nutrition

  • Calories: 78
  • Sugar: 1 g
  • Sodium: 94 mg
  • Fat: 6 g
  • Saturated Fat: 2 g
  • Carbohydrates: 7 g
  • Fiber: 1 g
  • Protein: 2 g

Keywords: mini beef wellington

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