Mini Wellington with Beef
by Editorial Staff
Wellington Beef is a festive dish with beef tenderloin in puff pastry. Also ham and any vegetables or mushrooms must be added inside. Let’s prepare this dish in portions. Delicious!
Cook: 1 hour
Servings: 4
Ingredients
- Beef – 300 Grams
- Champignons – 150 Grams
- Onions – 0.5 Pieces
- Garlic – 1 Clove
- Ham – 200 Grams
- Mustard – 1
- Olive oil – 2-3 tbsp
- Butter – 30 grams
- Chicken Egg – 2 Pieces (raw yolks)
- Yeast-free puff pastry – 200-250 grams
- Salt – To taste
- Freshly ground pepper – To taste
Directions
- Prepare all the ingredients you need.
- Cut the beef into 4 pieces, salt and pepper to taste.
- Fry the meat in olive oil over high heat for 1-2 minutes on each side.
- Then add a piece of butter to the same pan and fry the chopped garlic – about 1 minute, then add the chopped onion until transparent and, last of all, the chopped mushrooms – 2-3 minutes.
- Divide the dough into 4 parts. Roll each into a layer convenient in size.
- Put a thin plate or 2 overlapping ham on the dough, mushroom mass on the ham. Then a piece of beef and brush it with mustard.
- Wrap the meat in ham.
- Cut a cross out of the dough that is easy to wrap, as shown in the photo.
- Wrap each sheet of dough on meat, brush it with yolk.
- Pinch all 4 ribs. Brush everything with yolk.
- Grease a baking dish or baking sheet with vegetable oil. Arrange the mini wellingtons with the seam side down. Also grease the top with yolk, make small cuts with a knife and sprinkle with salt.
- Bake for 25-30 minutes at 200 degrees. If after a while the dough starts to burn, then reduce the temperature to 160 degrees and continue cooking.
- Our mini beef wellington is ready! Trying?
Delicious! Bon Appetit!
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