- Heat a skillet over medium. Melt butter.
- Add shallot and cook 1 minute until softened.
- Add mushrooms and cook, stirring often, until they release moisture.
- Keep cooking until the mixture looks dry, paste-like, and no liquid remains (10–15 minutes).
- Stir in garlic, thyme, parsley, Worcestershire (if using), salt, and pepper. Cook 1 more minute.
- Spread duxelles on a plate to cool quickly.
Don’t rush this step: If the duxelles is wet, your puff pastry will steam and turn soggy underneath.
2) Sear the beef
- Pat beef cubes dry. Season with salt and pepper.
- Heat oil in a skillet over high heat.
- Sear beef cubes quickly—about 30–45 seconds per side—just to brown the outside.
- Remove to a plate and let cool slightly.
- Brush or dab each cube with a tiny bit of Dijon mustard.
3) Prep puff pastry
- Preheat oven to 220°C. Line a baking sheet with parchment.
- Unfold puff pastry on a lightly floured surface.
- Cut into 24 squares (about 5×5 cm, depending on your pastry sheet size).
- Keep pastry cold—if it warms, chill it 10 minutes before assembling.
4) Assemble the bites
- Place a small spoon (about 1 tsp) of duxelles in the center of each square.
- If using prosciutto, add a small piece (torn) on top of the duxelles.
- Add one beef cube on top.
- Bring corners up and pinch to seal (or fold into a rectangle/triangle and crimp edges).
- Place seam-side down on the baking sheet.
5) Egg wash and bake
- Whisk egg with 1 tsp water. Brush over each bite.
- Optional: sprinkle flaky salt on top.
- Bake 16–20 minutes until puffed and deeply golden.
- Cool 5 minutes before serving (filling will be hot).
Perfect doneness: For medium beef centers, aim for 18 minutes. If your cubes are small, check at 16 minutes.
Optional: Quick dipping sauces (recommended)
| Sauce | Quick mix |
|---|---|
| Horseradish cream | Sour cream + prepared horseradish + pinch salt + squeeze lemon |
| Dijon au jus dip | Warm beef broth + splash Worcestershire + small spoon Dijon |
| Garlic herb mayo | Mayo + minced garlic + parsley + black pepper |
Serving and Storage
- Serve: Warm. Add a dipping sauce for steakhouse vibes.
- Hold warm: Keep in a 95–110°C oven for up to 25 minutes (best texture).
- Refrigerate: Store airtight up to 3 days.
- Reheat: Oven or air fryer at 190–200°C for 6–8 minutes (restores crisp pastry).
- Freeze: Freeze assembled (unbaked) bites on a tray, then bag up to 1 month. Bake from frozen, adding 3–5 minutes.
Best make-ahead method: Assemble and freeze unbaked. Bake straight from frozen for fresh, crisp pastry on demand.
Tips
- Dry duxelles: Cook mushrooms until no moisture remains—this is the #1 rule.
- Keep pastry cold: Warm pastry = less puff. Chill if it starts to soften.
- Small beef cubes: Even size ensures even doneness.
- Don’t overfill: Too much filling prevents sealing and can cause leaks.
- Seal firmly: Pinch seams and place seam-side down to keep them closed.
- Use parchment: Prevents sticking and helps bottoms crisp.
Variations
1) Blue cheese steakhouse bites
Add a tiny crumble of blue cheese inside each bite with the beef. Serve with a creamy horseradish dip.
2) Truffle mushroom duxelles
Stir a few drops of truffle oil into the cooled duxelles (a little goes a long way).
3) Pork-free version
Skip prosciutto and add a thin spread of Dijon + a slightly thicker duxelles layer for moisture protection.
4) Spicy peppercorn Wellington bites
Add cracked black pepper and a pinch of cayenne to the duxelles, and serve with peppercorn gravy for dipping.
5) Mini “Wellington cups”
Press puff pastry squares into mini muffin tins, add duxelles + beef, and bake as little cups instead of sealed parcels.
FAQ
Do I have to use tenderloin?
No. Tenderloin is the most tender and forgiving, but sirloin works well if you cut evenly and avoid overbaking.
Why is my pastry soggy on the bottom?
Most often the mushroom duxelles wasn’t cooked dry enough, or the bites were assembled with warm filling.
Make duxelles very dry and cool everything before wrapping.
Can I make these ahead?
Yes. The best approach is freezing them unbaked. Bake from frozen for the crispiest, freshest results.
What temperature should I bake puff pastry bites?
A hot oven (around 220°C) helps the pastry puff quickly and crisp up before the filling overcooks.
Can I use pre-made mushroom duxelles or mushroom pâté?
You can, but make sure it’s thick and not watery. If it seems wet, cook it down in a skillet to evaporate moisture first.
What are the best dipping sauces?
Horseradish cream, Dijon au jus, peppercorn gravy, or a garlic-herb mayo all pair beautifully with the beef and mushrooms.
