Beef Wellington Bites-using leftover Beef

Holidays are here and everyone is always looking for a delicious and Simple appetizer to serve. Here's one of mine that everyone loves and always disappears at every gathering. You could get creative and switch up the ingredients to your liking but please try this combo first, its a winner. Enjoy!

of serving or freeze a nice slab of meat for another gathering. My recommendation is to make sure the meat is rare because when you bake it further in the pastry puff dough it continues to bake and you don't want overdone meat bite's. Happy Cooking & Enjoy!

Ingredients:

Using leftover Rare Prime Rib or Beef Tenderloin, Cut in 1 inch squares

Of course you can use fresh prepared beef the same day to make these pockets of beef goodness.

Note: You can freeze extra meat for later use, if doing so do not pre cut 1 inch pieces before freezing, this dries out the meat. Defrost & follow directions to make the Beef Wellington Bites.

For Mushroom Filling: This amount makes enough for 24 bites

2 1/2 cups Mushrooms, you can use White Buttons or Portobellos, finely cut
1 TBsp Olive oil or Avocado oil
1/2 small Sweet Onion, finely cut
1/2 cup pitted Black Olives. finely cut
1 TBsp low sodium Soy Sauce
1 Tsp Dried Oregano
1 Tsp Dried Rosemary
Optional: Herb de Provence instead of Oregano & Rosemary
Fresh Black Pepper, to taste

For Beef Wellington Bites:

Pastry Puff Pastry, 1 Sheet makes 12 Bites
Dijon Mustard or French's yellow
Maldon Sea Salt
1 small Egg, whisk with a few drops of water to make egg wash to top of each pastry

Instruction:

Preheat oven 400 degrees
Defrost Frozen Pastry Puff Dough according to package
Cut Cold Beef in 1 inch squares, set aside
Line Baking tray with parchment, set aside
Instructions for mushroom filling: in a skillet drizzle with oil, saute on medium heat the mushrooms & onions for 10 minutes stirring occasionally, add soy sauce, herbs & pepper then transfer into food processor, add olives, blend until a smooth consistency & set aside
After Pastry dough is defrosted roll out unto parchment paper and cut into 3 inch squares
Put a couple of drops of mustard in center of dough & spread, then add 1 TBsp of Mushroom mixture & spread equally, keep edges free of mustard & mushroom mixture, then add a piece of beef in center
Fold opposite corners over the beef securing the ends & repeat with the other two corners, sealing the entire pastry puff to ensure it doesn't open when baking
Place each package onto parchment lined baking tray
Egg wash the entire top of each package & add a touch of Maldon Sea salt onto the top
Bake 15 minutes or until packages are puffed & golden brown
Serve with a dipping sauce, Here's one of my favorites!