Step-by-Step Directions to Make Mini Beef Wellingtons
Step 1: Make shell dough
Course of white whole-wheat flour, butter and ¼ teaspoon salt in a meals processor till it resembles the feel of coarse cornmeal. Add Neufchatel and drizzle oil over the flour combination, and course of till the combination comes collectively as a dough.
Step 2: Portion Dough and Press into Pan
Roll whereas squeezing right into a log, and reduce into 24 even items. Frivolously coat 2 mini muffin tins with cooking spray (24 cups) Press every dough ball into and up sides of the muffin cups.
Step 3: Refrigerate Dough and Preheat oven
Refrigerate tins when you put together the filling. In the meantime, preheat oven to 375ºF.
Step 4: Prepare dinner filling
Coat a medium skillet with cooking spray and place over medium-high warmth. Add beef and garlic, and cook dinner, breaking apart and stirring till the meat is browned, 3 to five minutes. Add onion, mushrooms, paprika, pepper and the remaining ¼ teaspoon salt, and cook dinner, stirring typically till the mushrooms and onions are tender, 3 to five minutes.
Step 5: Make Sauce
Whisk broth, Worcestershire, tomato paste, cornstarch and brown sugar in a medium bowl. Stir into the meat combination and cook dinner, stirring and scraping up any browned bits from the underside of the skillet, till the liquid bubbles and thickens, about 2 minutes.
Step 6: Bake pie shells
Divide the meat combination among the many muffin tins, utilizing a dinner fork, and bake till the pie shells are browned and the filling is effervescent, 15 to 18 minutes.
Step 7: Let cool & serve
Let cool for about 10 minutes earlier than gently eradicating pies from the tins. Serve heat.