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Ingredients
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Filling
Method
Preparation
Prepare the Filling
In a skillet over medium heat, add the ground beef and cook until browned. Drain excess fat. Add mushrooms, onion, garlic, thyme, salt, and pepper. Sauté until the mushrooms release their moisture and onions are translucent. Remove from heat and stir in Dijon mustard. Allow to cool.
Prepare the Puff Pastry
Roll out the puff pastry on a floured surface to about 1/8 inch thick. Cut into 3-inch squares.
Assemble the Wellingtons
Place a small spoonful of the beef mixture in the center of each pastry square. Fold the corners over to seal, pressing the edges together. Use a fork to crimp the edges.
Bake
Preheat the oven to 400°F (200°C). Place the assembled Wellingtons on a baking sheet lined with parchment paper. Brush the tops with the beaten egg. Bake for 15-20 minutes, or until golden brown.
Serve
Let cool slightly before serving. Enjoy your Mini Beef Wellingtons!