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


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!



  • 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


  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.


  • 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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