Shelly's Recipe

QUICK BEEF WELLINGTON BITES

Category: Appetizer

Makes 20 Wellington Bites

3.5 ounces cooked Beef Pot Roast

3 large white mushrooms

1 teaspoon butter

1 teaspoon Worcestershire sauce

1.5 ounces frozen puff pastry, thawed

Fresh thyme and parsley for garnish (optional)



1. Make sure pot roast is fully shredded. Chop to fine bits.

2. Chop mushrooms very finely, almost minced. Heat butter in non-stick skillet over medium high heat. Add mushrooms and cook until all liquid evaporates. Add Worcestershire sauce, and cook again until it has evaporated. Remove from heat and let cool.

3. Heat oven to 425. Line a baking sheet with parchment paper. Roll puff pastry out according to package directions until it is about 1/8-inch thick. Use 1-inch biscuit cutter to cut out 20 circles. Place circles onto baking sheet and prick lightly with the tines of a fork to keep it from over-rising.

4. Top each circle of pastry with a pinch of mushrooms. Top that with about 1/2 teaspoon of shredded beef, pressing it onto the circle of dough. Note: Press down firmly, to prevent the topping from falling off as the dough rises. Place in oven and cook for about 9 minutes. If pastry is not done, cook another 1 minute. (Time may vary if using a toaster oven.)

5. Remove from oven, cool slightly, garnish with thyme and parsley and serve immediately.