Next, in the same skillet, add another tablespoon of olive oil and toss in the finely chopped mushrooms. Sauté them on medium heat until all their moisture has evaporated, about 5-7 minutes. You want them to become a thick paste. At this point, stir in the thyme leaves and season with a pinch of salt and pepper. Remove from heat and let the mushroom mixture cool.
While the mushroom mixture cools, preheat your oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface until it’s about 1/8 inch thick. You can either cut it into small squares or rectangles, depending on how big you want each Wellington to be. Place a spoonful of the mushroom mixture in the center of each piece of pastry, followed by a piece of the beef, and top with a bit more mushroom.
Finally, carefully fold the pastry over the filling, sealing the edges with a fork or by pinching them closed. Once shaped, brush them with the egg wash for that lovely golden color. Place the mini Wellingtons on a baking sheet lined with parchment paper. Bake for about 15-20 minutes until they are puffed and golden brown. The smell wafting through your kitchen will be utterly irresistible!
Pro Tips for Best Results
I tested the cooking time for the beef a few different ways before finding the perfect balance, and I recommend searing until just medium-rare. If you’re unsure, it’s better to undercook slightly because the beef will continue to cook while in the oven. Trust your instincts, and use a meat thermometer for precision if needed!
I also found that chilling the mushroom mixture before adding it to the beef helps keep the pastry from becoming soggy. Let it cool completely to enhance the textures of the final dish. This little tip made a noticeable difference in the outcome for me!
Lastly, don’t skimp on the egg wash! A good brush of egg wash not only adds shine but also helps achieve that perfect golden color on your pastries. I once forgot this step, and the Wellingtons came out looking a bit dull. Lesson learned!
Common Mistakes to Avoid
One mistake I made initially was overfilling the pastry. While it’s tempting to stuff them with as much filling as possible, it leads to soggy pastries and a mess when you try to eat them. A spoonful or two of each component is more than enough! (See the next page below to continue…)