Beef Wellington Hand Pies

Although I've actually never had it, Beef Wellington has been on my to-make list forever.  Beef Wellington is one of those recipes that everyone seems to love.  Yet, for one reason or another, I keep pushing making it off and still have not made it yet.  I did, however, make these tasty bundles for dinner recently since I happened to have everything on hand to make them.  These were quick, easy and delicious (and gone rather quickly too since we liked them so much!).

I served these with side salads and thought they were perfect for a weeknight meal.  Judging by how delicious they are, I am thinking I might be more motivated to make traditional Beef Wellington in the very near future!

Beef Wellington Hand Pies

1 sheet of puff pastry, thawed
2 tablespoons olive oil, divided
1 pound of ground beef
Kosher salt
Ground pepper
1 tablespoon butter
1 cup sliced mushrooms
1 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/4 cup red wine
2 tablespoons heavy cream
2 tablespoons Worcestershire sauce
1 egg whisked with 1 tablespoon water for an egg wash

Heat oven to 400 degrees.

Heat 1 tablespoon olive oil in a large skillet.  Add ground beef to the pan, cook until cooked through and browned, breaking beef a part with a wooden spoon. Season with salt and pepper to taste. Remove cooked ground beef from pan and set aside. Wipe out pan.

Heat butter and remaining tablespoon of oil in the same pan.  Add onions and cook until they start to soften. Add the mushrooms, and cook until onions and mushrooms start to brown.  Add garlic and thyme.  Cook for 30 seconds.  Pour in the wine and deglaze the pan, scrapping up brown bits. Stir in the heavy cream and Worcestershire sauce and then add the beef back into the pan.  Stir to combine.

Roll the thawed puff pastry into a 1/8 inch thick sheet and cut into 4 equal portions.  Carefully spoon the beef mixture into the middle of each pastry sheet, leaving a 1/2 inch border. Try not to add too much filling, you might have a little leftover. Brush the egg wash along the 1/2 inch border of pastry.  Fold the pastry over and seal.  Crimp the edges with a fork.

Arrange the pastries on a baking sheet and lightly brush the tops with egg wash.  Using a sharp knife, cut a few slits in the top of each pastry.  Bake for 20-25 minutes until golden brown.


Source: Caitlin's Cooking and More