Ingredients
- 2 lb beef tenderloin, cut into 1-inch cubes
- 2 teaspoons high-smoke point oil
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 12 oz cremini mushrooms, finely chopped
- 1 small shallot, minced
- 8 slices smoked turkey or halal deli slices, cut into thirds
- 2 sheets puff pastry, thawed
- 2 egg yolks, beaten
- Coarse sea salt for garnish
- 1/4 cup Dijon mustard
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 cup sour cream (for horseradish sauce)
- 1/4 cup prepared horseradish
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper to taste
Instructions
- Prepare Dijon and horseradish sauces by mixing ingredients in separate bowls and refrigerating.
- Season beef cubes with salt and pepper.
- Sear beef in hot oil for 30–60 seconds per side, then cool.
- Cook mushrooms until moisture evaporates, then add shallots and cook briefly. Cool mixture.
- Preheat oven to 200°C (400°F) and line a baking sheet.
- Cut puff pastry into 24 squares.
- Place turkey slice, mushroom mixture, and beef cube onto each square.
- Fold pastry over filling and seal, placing seam-side down.
- Brush with egg yolk and sprinkle with salt.
- Bake for 20 minutes until golden brown.
- Cool slightly and serve with sauces.
Notes
- Ensure mushroom mixture is dry to avoid soggy pastry.
- Can be assembled ahead and refrigerated before baking.
- Freeze unbaked bites without egg wash for later use.
- Use sirloin as a budget-friendly alternative.
- Reheat in oven or air fryer for best texture.
- Serve warm for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British
- Diet: Halal
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 25mg
