puff up

It's all about puff pastry!

Here we go, cooking miniature beef wellingtons for a party... the recipe is from Food Network... Claire Robinson, the brain behind this particular recipe, is not a favorite of mine... I remember wondering why she had a show after she made a grilled cheese sandwich and french fries on TV. But the easiness of these wellingtons sold me.

At the suggestion of Mumsy, I used ground beef instead of steak.

Brown the beef... and drain that fat! Use paper towels to sop it up and toss the paper. Set the beef aside.

sizzle

Slice mushrooms as thinly as you can. Feel free to dice them crosswise as well but I didn't bother.

1up

Cook the mushrooms for about five minutes, until water seeps out. Then add minced onion and cook until it smells good. The mixture should be golden - don't let it brown!

mushroom madness

Use a little flour to handle sheets of puff pastry. Layer bits of the mushroom mix, ground beef, and fresh chopped thyme.

Frame this and put it in your salon!

Cut the dough into squares around the mounds. Carefully stretch each square so that you can wrap the corners up and seal the edges... don't use too much flour! Flip the pockets so that the seam side is down and place on a baking sheet lined with parchment paper. Brush with a little beaten egg.

Bake for 20 minutes at 400 degrees Fahrenheit.

Pop out and enjoy!

golden delicious

Hmm, I don't have as many pictures as I'd like to have... I guess I was too busy concentrating to remember to record the process. This is the first time I've made beef wellington and I love it! It's easy but looks oh so impressive... the perfect party food.