If you love beef, like my family does, then you will adore these cheesy Roast Beef pies in puff pastry, better known as Roast Beef Wellington Packets. To satisfy the hard-working appetites in my house, these meat-filled (and portable,) “hand pies” hit the spot every time.
Roast Beef Puff Pastry Pies Recipe
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Beef Wellington Packets are a Quick and Easy Meal!
You will not be able to get enough of these amazing, meat-filled hand pies. Better known as “Beef Wellington”, roast beef is combined with mushrooms and Swiss cheese then baked in a puff pastry crust. We really enjoy this hand-held pastry over traditional (and fancy ) Roast Beef Wellington. And boy is this recipe a keeper!
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 chopped roast beef leftovers from Sunday dinner. THAT is even more heavenly!
We are big on all things beef around here, since we raise cattle for a living. Some of our other favorite beef meals include Fiesta Ground Beef and Noodle Skillet as well as Beef Barbacoa (made in my Instant Pot!) and Lazy-Butt Beef Subs….my favorite 2-ingredient roast recipe.
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 2 per 1 lb. box), placing them on your counter to rest at room temperature. In about 20 minutes, the puff pastry sheets 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, becoming 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 appetizer , hand pie or a sweet dessert ready in as little as 30-45 minutes, start to finish. I like to keep a box of puff pastry in my freezer at all times.
Tips for Making Roast Beef Wellington Puff Pastry Pies
Would this recipe for Roast Beef Packets be Considered a Make-Ahead Individual Beef Wellington Recipe?
- Yes, it sure would. This recipe makes 4 large puff pastry packets, 1 per person. You can make these packets ahead, store them in the fridge (covered) for up to 4 hours, then bake them as needed.
Can These Roast Beef Hand Pies be Frozen?
- Yes, and I do it all the time. I often double the recipe, serving 4 of the roast beef pies to my family, then placing 4 of the packets into the freezer for a later meal.
Is There a Specific Way I Should Freeze These Puff Pastry Packets?
- Place the packets onto a large greased baking sheet, then pop them into the freezer as is. Later, when the packets are frozen solid, remove them from the baking sheet and place all 4 of them into a large freezer bag. (FYI, you can only fit 2 packets into a gallon freezer bag.) Or, you can wrap the frozen pies tightly in foil to freeze them.
To Make the Creamy Sauce, Where Will I Find Prepared (Fresh Grated) Horseradish as the Grocery Store?
- This is a great question! Don’t choose the creamy horseradish sauce that’s in the condiment aisle – that’s not the one you want. Instead, go to the refrigerated area near the meat department or the cold-cut department to find the prepared (fresh) horseradish.
Does the Creamy Horseradish Sauce really make a difference for Serving Roast Beef Wellington??
- Don’t you dare skip it!!!! (How’s that for an answer?)
Can I Use Other Types of Deli Meats and Shredded Cheeses to Make These Puff Pastry Packets?
- Yes! Black Forest Ham is really good when combined with sharp cheddar and we also liked to make a Reuben Puff Pastry Pie using corned beef and Swiss cheese with a little bit of sauerkraut tucked in; serve with a Thousand Island dipping sauce!
Do I Need Special Tools for Making Roast Beef Wellington Hand Pies?
- A good skillet is always handy in the kitchen, and you’ll put it to good use in this recipe when sauteing the mushrooms. I’ve been in love with cast iron ever since I began cooking with my Grandma Lucille and my favorite cast iron skillet is the 12-inch Lodge version. It’s a great all-purpose skillet that’s a really good size….not too small and not over-sized, either.
- Heavy-duty baking sheets really help with good browning, no matter what you are baking. I prefer aluminum baking sheets with a 1-inch rim or steel baking sheets with a 1-inch rim. Keep these baking sheets out of the dishwasher and they will last lots longer.
More Family Favorites:
Cowboy Breakfast Bites
Tender and Juicy Beef Tri-Tip
Instant Pot Barbacoa Shredded Beef
Corned Beef Fritters with Dipping Sauce
Easy Air Fryer Honey-Glazed Salmon
Pop And Go Instant Pot Egg Bites
Printable Recipe for Making Roast Beef Wellington Packets
Roast Beef Wellington Packets with Creamy Horseradish Sauce
- 8 oz. sliced button or baby bella mushrooms
- 1-2 Tbs. unsalted butter
- 2-3 cloves garlic, crushed
- 1/2 lb. deli roast beef, thinly sliced, chopped (may substitute shredded leftover roast 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 (there are 2 puff pastry sheets in a box)
- 1 egg beaten with 1/2 Tbs. water to create an 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 semi-cooled mushroom 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 the puff pastry sheet in half diagonally to create two triangles.
- Mound one quarter of the prepared roast beef filling onto one side of a puff pastry triangle, leaving about 1/2" of space around the outer edge of the triangle; fold the dough over the filling. to create a smaller triangular packet. Using a fork, press the edges of the dough together to seal the packet tightly; place the packet on a greased baking sheet, then lightly brush the packet with egg wash. Repeat with the remaining puff pastry dough and filling to create a total of 4 large beef packets.
- Bake the roast beef packets, uncovered, on the center rack of the preheated oven for 15-20 minutes, or until the packets are nicely golden brown, puffy and hot throughout.
- Serve warm, with the prepared horseradish sauce on the side for dipping.
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