Wellington Bites are elegant beef filet cubes wrapped in prosciutto and mushroom duxelles, then encased in puff pastry and baked until golden. These sophisticated appetizers deliver restaurant-quality flavor in bite-sized form.
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Preheat the oven to 425 degrees F.
Roll out the puff pastry slightly. Sprinkle the beef cubes with salt and pepper. Place 2 teaspoons of the Wellington Filling in the center of each puff pastry square. Top the filling with 1 cube of beef. Fold the edges of the pastry over the beef and crimp to seal the filling inside. Place on a greased baking sheet and brush with beaten egg.
Bake until golden brown, 8 to 10 minutes. Serve with Port Wine Cherry Sauce and Horseradish Cream Sauce.
Combine the butter and oil in a large skillet over medium-high heat. Add the prosciutto and cook until the fat has rendered. Add the mushrooms, thyme and 1 tablespoon each salt and pepper. Saute for 8 to 10 minutes.
Transfer the mixture to a large bowl and allow to cool before folding in the Dijon and pâté.
Combine the port, sugar, rosemary and 1 tablespoon black pepper in a saucepan and cook until reduced by one-third. Add the cherries and continue to reduce by another third. Add the butter and mix into the wine reduction with a stick blender.
Mix together the sour cream, mayo, horseradish, chives and 2 tablespoons each salt and pepper in large mixing bowl. Place in an airtight container and refrigerate.
Refrigerate cooked Wellington Bites in an airtight container up to 2 days; reheat at 350°F for 8–10 minutes until pastry is crisp.
sharp knife for dicing beef and prosciutto · pastry brush for egg wash · baking sheet
Yes. Assemble and wrap the beef cubes in pastry, then refrigerate up to 24 hours before egg-washing and baking. This also helps the pastry hold its shape.
The beef cubes are seared before wrapping, then baked. Aim for medium-rare by searing until a brown crust forms on all sides before assembling.
The egg wash creates a golden-brown, glossy exterior on the puff pastry during baking and helps seal the pastry edges.
Beef filet is best for tenderness in small bites, but trimmed beef tenderloin or high-quality sirloin work if filet is unavailable.
Refrigerate in an airtight container up to 2 days; reheat at 350°F for 8-10 minutes. They are best served fresh.
