Ingredients
Scale
- 1 pound ground beef
- 8 ounces mushrooms, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves
- Salt and pepper, to taste
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) and prepare ingredients.
- Sauté onion in olive oil until translucent, then add garlic and mushrooms until browned.
- Add ground beef, season, and cook until no longer pink; stir in Dijon mustard and cool.
- Roll out puff pastry and cut into 3-inch squares.
- Place beef mixture on pastry squares, seal edges.
- Brush with egg wash and arrange on a baking sheet.
- Bake for 15-20 minutes until golden brown.
Notes
- Ensure not to overfill the pastry to prevent leaking.
- Allow cooling slightly before serving for easier handling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Mini Beef Wellington, appetizers, savory pastries