Roast Beef Puff Pastry Pies
You will not be able to get enough of these amazing, meat-filled hand pies. Better known as “Beef Wellington”, roast beef smothered in mushrooms and baked in a puff pastry crust used to be a fancy family meal. Nowadays, with families being so busy, I thought a new hand-held take on an old favorite was in order. And boy is this recipe a keeper!
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As you know, I always keep a packet or two of puff pastry in my freezer at all times! It’s so easy to make a quick dessert or simple dish when surprise guests show up. But it’s also great to have on hand for these easy, portable, roast beef Wellington packets. When my guys need something to fill them up quick, these can be eaten at the table or grabbed as they run out the door.
To make it even easier, I use thinly sliced roast beef from my local grocery deli. All I have to do is chop up the roast beef, then combine it with sauteed mushrooms and Swiss cheese. You could easily use roast beef leftover from Sunday dinner. THAT would be heavenly!
Instant Pot Roast Beef
My favorite kitchen appliance, the Instant Pot, can make short work of the roast beef for these Roast Beef Wellington Packets! This recipe for 3-ingredient roast beef is a great one. Or you can put your favorite recipe in the instant pot and fire away. This magic machine makes your slow cooked roasts in a fraction of the time. Click below to read a few other reasons why I love my Instant Pot (and why you need one)! Or read on to get 3 helpful tips for using that glorious puff pastry.
Tips for Using Puff Pastry
- Due to its high fat content, puff pastry thaws very quickly. Pull that box out of the freezer and unwrap the pastry sheets (there’s two per 1 lb. box), placing them at room temp on your counter. In about 20 minutes, they’ll be thawed and ready to use.
- So what makes puff pastry “puffy”? Butter! Puff pastry is loaded with butter and as it bakes, all the little pockets of butter create steam, causing the pastry to puff and become super delicate layers of goodness.
- Bake puff pastry delicacies at a high temperature (375 – 400 degrees F) for a quick, golden brown experience. Whether sweet or savory, you can have a puff pastry treat/appetizer ready in as little as 15-20 minutes!
Printable Recipe for Roast Beef Wellington Packets
Roast Beef Wellington Packets
If you love roast beef, you will adore these beef-filled flaky packets of puff pastry. Roast Beef Wellington Packets really satisfy the hard-working appetites at my house!
- 8 oz. sliced mushrooms
- 1-2 Tbs. unsalted butter
- 2-3 cloves garlic, crushed
- 1 lb. deli roast beef, thinly sliced, chopped (may substitute shredded leftover beef in place of the deli roast beef, if desired)
- 8 oz. Swiss cheese, shredded
- 1 lb. box Pepperidge Farms frozen puff pastry sheets, thawed
- 1 egg beaten with 1 Tbs. water to create egg wash
- 3/4 cup sour cream
- 3 Tbs. mayonnaise
- 1-2 tsp. freshly grated horseradish, or more if desired
- dash of Worcestershire sauce
Preheat the oven to 375 degrees F.
In a large saute pan or skillet over medium high heat, melt the butter. When the butter is sizzling a bit, add the mushrooms and garlic, cooking for 2-3 minutes or until the mushrooms are softened slightly and the garlic is fragrant; remove from heat and let the mushroom mixture cool slightly.
Meanwhile, in a large mixing bowl, gently toss the chopped roast beef and cheese together, then add the mushrooms and garlic mixture and toss once more.
Unwrap the puff pastry and lay one sheet out onto a very lightly floured work surface. Using a rolling pin, roll out the puff pastry to about 12" x 12" in size, then cut in half diagonally to create two triangles.
Place one quarter of the prepared roast beef filling onto one side of the puff pastry triangle, leaving about 1/2" of space around the outer edge of the triangle; fold the dough over the filling. Using a fork, press the edges of the dough together to seal tightly; brush the pastry with egg wash. Repeat with the remaining puff pastry dough and filling.
Bake the roast beef packets, uncovered, on the center rack of the preheated oven for 20-25 minutes, or until nicely golden brown, puffy and hot throughout.
Serve warm, with the prepared horseradish sauce on the side for dipping.
More Hand Held Family Favorites:
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