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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven, Barbecue & Other Recipes › Meat Pies, Pasties, Sausage Rolls, Pizza › Mini Beef Wellington

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Mini Beef Wellington (Read 341 times)

Oct 9^th, 2025 at 7:35pm

Derek Offline
COCIA Owner
The "Camp Oven Cook"
Joined: Nov 10^th, 2003 at 2:00pm
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With all the news coming out of Victoria the past two years about poisoned mushrooms in beef Wellington has spurned me on to try making it.

Never cooked them at all and decided on the mini version for my first go.

Ingredients
1 sheet puff pastry
Dijon mustard
2 slices Prosciutto cut into 4 pieces
One thick slice beef fillet
3 medium mushrooms
4 teaspoons of herbed cream cheese
Egg wash

Method
Thaw the pastry
Slice and cook the mushrooms and set aside.
Cut the beef into 4 pieces and very quickly seal in a hot pan. Set aside.

Cut the pastry into 4 pieces. Brush the centre of each piece with the mustard. Lay a slice of prosciutto on the mustard. Place a piece of beef on top. Top with some herbed cheese and mushrooms. Brush the edges of the pastry with egg and then pull the corners up over the top and pinch to seal all seams.

Into a hot oven (220 degrees) and cook until golden crispy. Around 25 minutes,