Beef Wellington Mini Pies

I’m still daydreaming about the perfect Beef Wellington that our friend, Heather, made us for Christmas in July.  I have a list of meals I would travel back in time for and that one is on it.  In the meantime I’ll make do with these tasty little babies of goodness.

The thing that makes these mini pies really simple to make is my silicon mini muffin tray.  I cannot stress this enough.  It is the bees knees – obtained from one of those kitchenware parties where I didn’t really want to buy anything but thought I probably should (haven’t we all been there?).  I chose the muffin tray somewhat reluctantly but it’s turned out to be fabulous and utterly essential.  I now have two of them so that, if I ever feel the urge, I can make 48 small things at the drop of a hat.  No greasing or drama.

My beloved.
My beloved.

To make 24 Beef Wellington Mini Pies you will need:

One 24 hole silicon mini muffin tray

2 round biscuit cutters (one big, one smaller for lid)

One frying pan and some small tongs


400g beef eye fillet
4 sheets puff pastry (Pampas Puff Pastry with butter is palm oil free)
Half a cup of chicken liver pate*
One egg
One tablespoon olive oil

*You can buy good quality pate from the deli. But a good tried and true version to make is Women’s Weekly chicken liver pate recipe.


Lay out your puff pastry and use biscuit cutter to cut 24 circles to place inside the mini muffin tray.  You may need to fiddle around to get the right size.  When my biscuit cutters have been nowhere to be found, I have in the past used the rims of various small glasses instead.  This is probably not advisable but you get the idea – you can use anything.

Try and use the puff pastry when it’s just thawed.  Any longer and it’s generally too sticky and stretchy.

Cut 24 smaller circles for the lids and set aside.

Pie bottom and pie top. If either end up being not quite big enough then just stretch it a bit at the last minute. The joy of puff pastry!
Pie bottom and pie top. If either end up being not quite big enough then just stretch it a bit at the last minute. The joy of puff pastry!

Cut the eye fillet into 24 little pieces. Each piece should be small enough to fit snugly inside the puff pastry case and leave room for a little pate on top.  I usually achieve this by cutting the fillet first into strips and then cutting one piece off the end of a strip as a test. Once you’ve got the right size it’s just a matter of copying it.  There will be leftovers for your spoilt dog.

Heat olive oil in frying pan.  Get some small tongs and quickly sear each little piece of steak for a few seconds each side in the oil and put aside. Don’t season the meat as the pate contains a lot of salty flavours.

Put the seared steak pieces inside the pastry cases.

Spoon about a 1/2 teaspoon of pate (or as much as you can squeeze in really) onto the meat.

Pate ready to melt onto the meat. Now for lids...
Pate ready to melt onto the meat. Now for lids…

Pop the lids on all 24 pies and press the edges down gently with a fork.  Give each pie a prick once with fork.


Brush with whisked egg and bake in oven at 180 degrees for 20-25 minutes or until golden.

Leave to rest in the muffin tin for ten minutes before removing and serve.  Accept praise graciously.