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mini beef wellingtons on a silver platter

Mini Beef Wellington {Appetizer Bites}


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Description

Get ready to fall in love with these Mini Beef Wellington appetizer bites with mushrooms and savory gravy in flaky homemade tartlet shells. They are tasty hors d’oeuvres that come together in about an hour.


Ingredients

Units Scale
  • 1 1/4 cup white whole-wheat flour
  • 3 tablespoons cold unsalted butter, cut into chunks
  • 1/2 teaspoon salt, divided
  • 4 ounces Neufchatel cheese (reduced fat cream cheese)
  • 1/4 cup mild olive oil
  • 1/4 pound lean ground beef, preferably grass-fed
  • 1 clove garlic, chopped
  • 3/4 cup finely diced onion
  • 3/4 cup finely chopped mushrooms
  • 1 teaspoon paprika, hot if desired
  • 1/2 teaspoon freshly ground pepper
  • 1/2 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 soft dough. 
  2. Roll while squeezing into a log, and cut into 24 even pieces. If necessary use additional flour to make the dough workable. Lightly coat 2 mini muffin tins with cooking spray (24 cups) Press each dough ball into and up sides of the muffin cups.
  3. Refrigerate tins while you prepare the filling. Meanwhile, preheat oven to 375ºF.
  4. 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.
  5. 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.
  6. Divide the beef mixture among the muffin tins, using a dinner fork.
  7. 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.

Notes

Storing Instructions: Store the filling in an airtight container in the fridge for 2 to 3 days. Carefully store the pie shells in a large sealable plastic bag at room temperature (best eaten within the first day or so as they can lose their crunch quickly). Reheat on a baking sheet until heated through. 

  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Baked
  • Cuisine: British

Nutrition

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