INGREDIENTS – 8 oz Mushrooms – 1 tsp Olive Oil – 1/2 cup Onion – 1 clove Garlic – 1 tsp Oregano – 1/2 tsp Salt – 1/2 tsp Ground Pepper – 1 tbsp Milk – 1/2 cup Parmesan Cheese – 16 oz Petite Beef Filet – 1 tbsp Olive Oil – 1 tsp Salt and Pepper – 2 Puff Pastry Sheets – 2 tbsp Flour – 1 Egg
These come together and then can be frozen. Pull them out to bake when you're ready to serve. Bite sized finger food is the best. These bites are irresistible and addictive. My version of the classic dish is very approachable.
YOU CAN PAR-COOK THE BEEF BECAUSE IT'S GOING TO FINISH COOKING IN THE PUFF PASTRY.
PREPARE THE MUSHROOM FILLING USING A FOOD PROCESSOR.
ADD THE MUSHROOMS AND OTHER INGREDIENTS TO HOT PAN. ADD THE MIXTURE TO A BOWL AND ADD THE MILK AND CHEESE. LET IT COOL IN THE FRIDGE.
TO ASSEMBLE THE APPETIZERS, SLICE YOUR BEEF.
AFTER ROLLING OUT THE PUFF PASTRY, CUT THE DOUGH INTO SLICES, BRUSH THE EGG WASH OVER IT AND ASSEMBLE WITH BEEF AND MUSHROOM MIXTURE.
ROLL THE DOUGH TO ENCLOSE THE INGREDIENTS INSIDE, BRUSH WITH EGG WASH AND SEAL WITH THE TINES OF A FORK.