Mini Beef Wellington Bites

INGREDIENTS

• 1 Pack Simply Better All Butter Puff pastry, thawed and fridge cold, cut into 12 squares
• Plain Flour, for dusting
• 1 Pack Simply Better Dry Cured Unsmoked Irish Bacon Lardons
• 1 Simply Better 28 Day Matured Irish Angus Sirloin Steak
• 1 Tsp Simply Better Expertly Blended Steak seasoning
• 3 Heaped Tsp Simply Better Irish Original Cream Cheese
• 1 Simply Better Irish Free Range Corn Fed Egg
• 1 Tbsp Fresh Chives, finely chopped

For The Duxelle

• 1 Shallot, peeled and roughly chopped
• 2 Cloves of Garlic, crushed
• 1 Pack Simply Better Irish Portobello Mushrooms, roughly chopped
• 1 Tsp Fresh Thyme
• Simply Better Achill Island Sea Salt & Freshly Cracked Black Pepper
• 1 Tbsp Simply Better Italian Extra Virgin Olive Oil
• 1 Tbsp Simply Better Abernethy Sea Salted Butter
• 1 Tbsp Fresh Parsley, Finely Chopped

To Serve

• 1 Simply Better Ricotta, Onion & Chive Dip

METHOD

1. Preheat the oven to 190°C (375°F/Gas Mark 5).
2. Roll out the puff pastry on a lightly floured work surface and cut into 12 equal squares, large enough to line the base and sides of a muffin tray.
3. For the duxelle, place the shallot, garlic, mushrooms, thyme and salt & pepper in a food processor and pulse until finely chopped, taking care not to overwork the mixture.
4. Heat the oil and butter in a frying pan over a medium-high heat. Add the duxelle and cook until all of the moisture has evaporated and the mixture is rich and fragrant. Stir through the parsley, then set aside to cool slightly.
5. Cook the bacon lardons in a frying pan over a medium heat until golden and crisp. Transfer to a plate lined with kitchen paper and set aside.
6. Season the steak generously with the steak seasoning. Sear in a hot pan until golden brown on the outside while still rare in the centre. Leave to rest, then cut into 12 even sized pieces.
7. Press the pastry squares into the muffin tray. Add a little cream cheese to each one, then layer with the duxelle, a piece of seared steak and a few crisp bacon lardons.
8. Brush the pastry edges with beaten egg and bake for 20-25 minutes, until the pastry is puffed, crisp and deeply golden.
9. Finish with a scattering of fresh chives, then serve warm with the ricotta, onion and chive dip on the side.