Beef Wellington Snacks – fresh meals for the family

Elegant, indulgent and perfect for entertaining! These easy-to-make Beef Wellington snacks are a great addition to any party. Easier to prepare and tastier than classic Beef Wellington, it’s paired with a dollop of homemade horseradish cream for an unforgettable flavor experience!

All steps can be done ahead of time and refrigerated until ready to bake.
These are best eaten fresh; however, leftovers can be stored in an airtight container in the refrigerator for a day or two. Reheat them in a 250°F oven.
You can substitute vermouth for sherry, dry white wine, or chicken stock.
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- You can use any mushrooms you want (if you use sliced mushrooms, you don’t need to chop them)
- You can use ½ teaspoon dried thyme instead of fresh thyme.
- When using a food processor, make sure not to pulse the mushrooms for too long. You want fine dice, not mushy ones.
- You will most likely have some leftover puff pastry. Store in a zip-top freezer bag and use for another occasion.
- When frying ham, don’t fry it for too long. It should be browned but not crispy as it continues to cook in the oven.


Beef Wellington Snacks
- While you prepare the ingredients, defrost the puff pastry sheets.
- Generously grease a 24-piece mini muffin pan.
- Place a large sheet of parchment paper on your work surface and roll each puff pastry paper into a large square. If the dough starts to stick, sprinkle a little flour on top.
- Using a round 2.5-inch cookie cutter, cut a circle out of the dough and gently press it into the prepared mini muffin pan. Repeat this to make 24 rounds of dough in total.
- Brush the bottom of the pastry cups with Dijon mustard and refrigerate while you prepare the filling.
- Preheat oven to 425°F.
- Place mushrooms in the bowl of a food processor and pulse until finely diced.
- Melt 2 tablespoons cream in skillet over medium-high heat. When the butter starts to bubble, add the mushrooms and fry until they release their liquid and start to turn golden brown.
- Add ham, garlic, thyme and absinthe. Fry the mixture until the vermouth is fully cooked and the ham is slightly browned, but still tender. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Remove skillet from heat and add remaining 1 tablespoon cream, stirring until melted.
- Transfer the mixture to a bowl and chill in the refrigerator for 10 minutes.
- Season beef tenderloin with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Remove the muffin pan from the refrigerator and add a few pieces of beef tenderloin to each pastry cup.
- Pour a teaspoon of the cooled mushroom mixture into each pastry cup, placing the mixture in and around the beef.
- Bake the Beef Wellington cubes at 425°F for 6 minutes, then reduce the temperature to 400°F and bake for an additional 6 minutes.
- While the beef Wellington fillets are baking, make the horseradish cream by placing the sour cream, mayonnaise, horseradish and honey in a small bowl. Set aside.
- Remove the muffin pan from the oven and run a thin knife around the edge of the Wellington cubes to loosen the muffin pan from the pan.
- Spread the horseradish cream on top of each beef Wellington. Place them on a plate and garnish with rosemary.


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Beef Wellington Snacks
Make these easy-to-make Beef Wellington snacks a hit at your next social gathering. Easier to prepare than traditional Beef Wellington and way more fun to eat!
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- While you prepare the ingredients, defrost the puff pastry sheets.
- Generously grease a 24-piece mini muffin pan.
- Place a large sheet of parchment paper on your work surface and roll each puff pastry paper into a large square. If the dough starts to stick, sprinkle a little flour on top.
- Using a round 2.5-inch cookie cutter, cut a circle out of the dough and gently press it into the prepared mini muffin pan. Repeat this to make 24 rounds of dough in total.
- Brush the bottom of the pastry cups with Dijon mustard and refrigerate while you prepare the filling.
- Preheat oven to 425°F.
- Place mushrooms in the bowl of a food processor and pulse until finely diced.
- Melt 2 tablespoons cream in skillet over medium-high heat. When the butter starts to bubble, add the mushrooms and fry until they release their liquid and start to turn golden brown.
- Add ham, garlic, thyme and absinthe. Fry the mixture until the vermouth is fully cooked and the ham is slightly browned, but still tender. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Remove skillet from heat, add remaining 1 tablespoon cream, and stir until melted.
- Transfer the mixture to a bowl and chill in the refrigerator for 10 minutes.
- Season beef tenderloin with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Remove the muffin pan from the refrigerator and add a few pieces of beef tenderloin to each pastry cup.
- Pour a teaspoon of the cooled mushroom mixture into each pastry cup, placing the mixture in and around the beef.
- Bake the Beef Wellington cubes at 425°F for 6 minutes, then reduce the temperature to 400°F and bake for an additional 6 minutes.
- While the beef Wellington fillets are baking, make the horseradish cream by placing the sour cream, mayonnaise, horseradish and honey in a small bowl. Set aside.
- Remove the muffin pan from the oven and run a thin knife around the edge of the Wellington cubes to loosen the muffin pan from the pan.
- Spread the horseradish cream on top of each beef Wellington. Place them on a plate and garnish with rosemary.
Calories: 161kilocalories | carbohydrate: 10gram | protein: 2gram | Fat: 12gram | Saturated fat: 4gram | Polyunsaturated fats: 2gram | Monounsaturated fats: 6gram | Trans fats: 0.1gram | cholesterol: 8milligrams | sodium: Chapter 202milligrams | Potassium: 50milligrams | fiber: 0.5gram | sugar: 1gram | Vitamin A: 54IU | Vitamin C: 0.3milligrams | calcium: 5milligrams | iron: 1milligrams
Nutritional Disclaimer: Family Meals is not a nutritionist or nutritionist and any nutritional information shared is an estimate only. If you need to verify any information, we recommend calculating the ingredients using our online nutrition calculator.
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