Baby Beef Wellington Appetizer Recipe
Ingredients
| 1 1/2 pounds thick sirloin steak, cut into 2-inch cubes | ||
| 1 4-ounce can goose liver pate | ||
| 1 17 1/2-ounce package frozen puff pastry, defrosted | ||
| Egg white | 1 , beaten | |
Directions
Preheat oven to 350° F.
Spread each beef cube with 1/2 teaspoon pate Cut pastry sheets into 3-inch squares.
Place a beef cube in the center of each pastry square and fold up sides.
Moisten edges with a little bit of water to seal securely.
Transfer to ungreased baking sheet, seam side down.
Brush with beaten egg white and pierce top of pastry with a fork.
Bake until puffed and golden, about 35 minutes.
Spread each beef cube with 1/2 teaspoon pate Cut pastry sheets into 3-inch squares.
Place a beef cube in the center of each pastry square and fold up sides.
Moisten edges with a little bit of water to seal securely.
Transfer to ungreased baking sheet, seam side down.
Brush with beaten egg white and pierce top of pastry with a fork.
Bake until puffed and golden, about 35 minutes.
Chef
