Step-by-Step Instructions to Make Mini Beef Wellingtons

making the dough and portioning it

Step 1: Make shell dough

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, and process until the mixture comes together as a dough.

Step 2: Portion Dough and Press into Pan

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.

the dough in the pan and then the beef mixture

Step 3: Refrigerate Dough and Preheat oven

Refrigerate tins while you prepare the filling. Meanwhile, preheat oven to 375ºF.

Step 4: Cook filling

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.

making the sauce and filling the shells

Step 5: Make Sauce

Whisk broth, Worcestershire, tomato paste, cornstarch 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.

Step 6: Bake pie shells

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.

the wellingtons in the muffin tins after they are baked

Step 7: Let cool & serve

Let cool for about 10 minutes before gently removing pies from the tins. Serve warm. 



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