Have you ever wanted to make beef wellington but didn’t want to go through the expense and time and not have it come out perfectly? What if I told you there was a way to enjoy this dish in little bite sized pieces at half the price and time?
What if I told you this method was even better than the original because they are. . . wait for it. . .
That’s correct you crazy kids (or am I the crazy one?), I made meatball wellington and it is the most delicious little perfect nibble of meatball you can put in your mouth (that’s what she said!!! :-) )
I’m sorry, I can’t help myself here. We loved my first test batch of these so much, that hubs and I didn’t even wait for them to cool before eating every.single.one.
It’s also dawned on my non-football watching brain that this right here is the perfect Superbowl food. Elevate your party just a little bit with meatballs, wrapped in proscuitto, wrapped in mushroom pate, wrapped in puff pastry.
- 1 box (17.3 oz) frozen puff pastry sheets, thawed
- 1lb ground beef
- 1 large egg
- ¼ cup unseasoned breadcrumbs
- 2 tablespoons chopped parsley
- 1 tablespoon dijon mustard
- 1 large garlic clove, finely minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 8ozs white button mushrooms, cleaned, stems removed
- 1 shallot
- 4ozs proscuiotto, cut into ½ inch pieces
- 1 large egg, beaten with 1 tablespoon water
- Pre-heat your oven to 400 degrees F.
- In a large bowl, mix together the ground beef, egg, breadcrumbs, parsley, dijon mustard, garlic, salt and pepper.
- Form into small meatballs, about 2-3 teaspoons in size. Set aside.
- Roughly chop the mushrooms and shallot and place in your food processor. Pulse for about 30-45 seconds until it forms into a paste.
- Transfer to a skillet set over medium heat and cook out any moisture in the pureed mushrooms – about 5-7 minutes.
- Roll the puff pastry out until it is between ⅛ and ¼ inch thick. With a round cookie cutter, cut out 2 inch wide rounds and side aside.
- Place ¼ teaspoon of the mushroom pate on the bottom of the puff pastry round and leave a small border on the side, then top with a piece of proscuiotto and finally a meatball.
- Gather up the sides around the meatball and pinch the top together.
- Continue with remaining puff pastry & meatballs.
- Place on a baking sheet lined with parchment paper and brush with egg wash.
- Bake for 20-25 minutes until the pastry is puffed and golden brown.
- Let cool for 5 minutes before serving.