Description
Delicious mini pastries filled with tender beef, savory mushrooms, and zesty Dijon mustard, perfect for any gathering.
Ingredients
Scale
- 1 pound beef tenderloin or filet mignon, cut into small cubes
- 1 cup mushrooms, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 tablespoon Dijon mustard
- 1 package puff pastry sheets, thawed
- 1 egg, beaten (for egg wash)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a skillet over medium heat and add the mushrooms and garlic, sautéing for about 5 minutes.
- Season with salt and pepper, then remove from heat and let cool slightly.
- Mix in the Dijon mustard into the mushroom mixture.
- Roll out the puff pastry on a floured surface and cut into squares measuring approximately 3×3 inches.
- Place a small cube of beef and a spoonful of mushroom mixture in the center of each square.
- Fold the corners of the pastry over the filling and pinch to seal.
- Brush each bite with the beaten egg.
- Arrange them on a baking sheet and bake for 15-20 minutes until golden brown.
- Serve warm and enjoy!
Notes
For a vegetarian option, substitute beef with firm tofu or seitan.
Nutrition
- Serving Size: 2 bites
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg