Miniature Beef Wellingtons with Spinach and Pâté Fillings

• Meat

  • 12 cubes Beef, well seasoned

• Produce

  • 1 large handful Baby spinach

• Bread & Baked Goods

  • 1 375g (13oz sheet Ready rolled shortcrust pastry

• Dairy

  • 1 Butter

• Prepared

  • 12 tsp Farmhouse pork & mushroom pate

Found on threekidsandcountingthepennies.com

Description

Ingredients

• butter for greasing
• 375g (13oz) sheet ready rolled shortcrust pastry
• 12 cubes diced beef, well seasoned
• 12 tsp farmhouse pork & mushroom pâté
• large handful baby spinach

Directions

• Preheat the oven to 180C/350F. Grease a 12 hole mini muffin tray.
• Use a 6cm cutter to cut 12 circles from the pastry and use to line the muffin tin. Chill for 10 minutes in the freezer.
• Bake the cases in the oven for 10 minutes, allow to cool.
• Meanwhile fry the beef cubes until golden on the outside, but still pink in the middle, allow to rest.
• Fill each cooled case with a teaspoon of the pâté, top with some spinach and a beef cube.