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Easy Mini Beef Stroganoff Wellingtons

This is the perfect cheap, but fancy (ballin' on a budget, haha :) ) appetizer. It is special enough for NYE, but it is also easy and cheap enough that you can eat it any day. I came up with this mini- Beef Stroganoff Wellington recipe after seeing Hungry Cat's YouTube video for mini- Beef Wellingtons (see below). I used the technique he did to fold the puff pastry, but I came up with the beef stroganoff filling.

Beef Wellington is a British dish and traditionally is a whole tenderloin covered "coated with pâté (often pâté de foie gras) and duxelles [mix of minced mushrooms and herbs/spices], which is then wrapped in parma ham and puff pastry, then baked." It is quite challenging to cook since you have to cook the tenderloin to the right temperature and the puff pastry correctly and everything else. :) https://en.wikipedia.org/wiki/Beef_Wellington

Beef Stroganoff is a Russian dish with "sautéed pieces of beef served in a sauce with smetana (sour cream). https://en.wikipedia.org/wiki/Beef_Stroganoff

I tend to think of puff pastry as being really French; in fact, another name for it is pâte feuilletée. Actually, the first modern recipe using puff pastry was in a cooking book from Spain in 1607, Libro del arte de cozina (Book on the art of cooking) by Maceras. Interestingly and not surprisingly, puff pastry seems to be related to the Middle Eastern phyllo dough.

I thought that a Beef Stroganoff-type filling in puff pastry would taste good! Putting this all together, it's a real fusion dish. :)


- Stew beef

- Note: Stew beef is a cheap cut of beef and not the most tender unless you cook it low & slow like in beef stew (hence stew beef), but it doesn't really matter in this recipe because you cut the pieces small. I got 1/3 lb. for $2.24 and it would have been enough for ~8 puff pastry appetizers; I only made 4.

- Mushrooms

- Sour cream (1 tablespoon per 1 oz. of beef)

- Salt & Pepper

- Puff pastry (I only used 1/6 to 1/4 of 1 sheet to make 4 appetizers)

- Onion powder (or cooked onions, but tastes okay without it)

- Garlic paste (Or minced garlic, but tastes good without it it) - Vegetable oil

- Cooking spray

Equipment: 1 pan/pot, 1 oven-safe tray, foil/parchment paper, knife, plate/cutting board (just for cutting up mushrooms and maybe the beef if you want). [There is essentially no mess/very little mess; really only uses 1 pot and the tray is pretty much still clean since it is covered in foil or parchment paper when you are baking.]


1.) Thaw out your puff pastry if it is frozen.

2.) Preheat oven to 430 degrees or whatever is on your package.

3.) Add some oil to a pan or pot on the stove on medium to medium-high

4.) Season beef with salt & pepper.

5.) When the oil is hot, drop your stew beef to sear the outside.

-- Flip to other sides when one side is seared, etc.

6.) Cut up your mushrooms into small pieces and put them in with the beef.

7.) After a couple minutes, add sour cream to the pan/pot (1 tablespoon per 1 oz. of beef) and mix together.

8.) Add onion powder and garlic paste (both optional) and mix in; then turn the stove off. 9.) Cut the beef into smaller pieces.

-- I find it is easier to cut the beef after it's cooked. You could cut the beef when it is raw before you put it in the pan/pot. You can cut the beef in the pot (to save dishes that need to be cleaned) or you can take them out and cut them.

10.) To make the shape puff pastry I did, cut puff pastry into squares that are about 2 1/2 or 3".

11.) Spoon some of your mixture in the middle of a puff pastry square.

12.) Bring 2 corners of the square that are opposite to each other (not adjacent) together in the middle.

13.) Then bring the other 2 corners together.

14.) Bake all your puff pastry appetizers on an oven-safe tray (with foil or parchment paper sprayed with cooking spray) in the oven for ~12 minutes or until golden brown.

15.) Eat!

Give it a try! We are good at this!

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