Phyllo Beef Wellington Bites with Warm Spinach Dip 2
Phyllo Beef Wellington Bites with Warm Spinach Dip 2
- Prep Time: 40m
- Cook Time: 42m
- Total Time: 1h22
- Serving: 20
There are few things I love more than giving leftovers a second life, especially during the holiday season when fridges everywhere are a chaotic mix of mystery containers and half-finished roasts. These tasty little bites were born of a chunk of pot roast in my fridge along with some leftover caramelized onions and mushrooms I’d made for something else entirely. Rolled up and baked into crispy phyllo pastry, this finger-food take on classic beef Wellington is flaky, savoury, and just a bit indulgent…and exactly the kind of thing people devour at holiday gatherings before you even finish putting the tray down. Served with warm spinach dip, you can’t lose! Recipe adapted from the original developed by Dan Clapson of eatnorth.ca.
Ingredients
“Beef Wellington” Bites
1 onion, finely diced
1½ cups (375 mL) finely diced white mushrooms
2 cloves garlic, minced
1 tbsp (15 mL) EACH Worcestershire sauce and cider vinegar
1 tsp (5 mL) fresh thyme leaves
Salt and pepper
8 sheets phyllo pastry, thawed
½ cup (125 mL) unsalted butter, melted
4 to 5 cups (1 to 1.25 L) bite-size chunks cooked Beef Pot Roast (Blade, Brisket or Cross Rib), see Tip for recipe suggestions
1¼ cups (375 mL) shredded aged Cheddar cheese
Warm Spinach Dip
2 cups (500 mL) pre-made Alfredo sauce (see Tip)
1 cup (250 mL) sour cream
1 cup (250 mL) shredded mozzarella cheese
½ cup (125 mL) brick-style cream cheese, softened (optional)
2 cloves garlic, minced
1 pkg (28 g) onion soup mix
Pinch hot pepper flakes
Salt and pepper (optional)
Directions
1. “Beef Wellington” Bites: Heat oil over medium heat in a skillet. Cook onions, stirring occasionally, for about 10 minutes or until softened and lightly caramelized.
2. Add mushrooms and cook, stirring often, for about 7 to 8 minutes or until liquid is evaporate and mixture looks almost jammy. Stir in garlic, Worcestershire, vinegar and thyme. Season with salt and pepper to taste. Cook, stirring, for 5 minutes to blend the flavours. Remove from heat and let cool to room temperature.
3. Lay one sheet of phyllo on a clean surface with one long side closest to you; brush lightly with melted butter. Repeat, layering 3 more phyllo sheets on top and brushing each with butter. Arrange half of the chunks of beef in a line along the edge closest to you, about 1 inch (2.5 cm) from edge, and leaving about 2 inches (5 cm) bare at both short sides. Spoon half of the mushroom mixture on top of beef. Fold the sides over filling, then roll up from the long side like a loose burrito. Place seam-side down on a parchment-lined baking sheet, and brush top lightly with more butter.
4. Repeat with remaining phyllo, beef and mushroom mixture to make another roll. Sprinkle Cheddar generously on top of each phyllo roll.
5. Bake in preheated 400°F oven for about 20 minutes or until the tops are golden and crisp and the cheese has melted into a bubbly crust. Let phyllo rolls cool slightly on pan on a rack.
6. Warm Spinach Dip: Meanwhile, press thawed spinach in a colander to remove excess liquid. Transfer spinach to a saucepan; stir in Alfredo sauce, sour cream, mozzarella, cream cheese (if using), garlic, onion soup mix and hot pepper flakes. Cook over medium heat and about 20 minutes, stirring occasionally, until bubbly and flavours are blended. Season with salt and pepper to taste, if desired. Reduce to low heat and keep warm until ready to serve, up to 30 minutes. (Makes about 4 cups/1 L dip.)
7. Cut phyllo rolls on a diagonal into slices, about 1½ inches (4 cm) thick. Arrange on a serving board or platter and serve with Warm Spinach Dip.
Notes
Use a storebought, pre-made Alfredo sauce from a jar, found with the pasta sauces, or a container, typically found in the deli section.
Here are two pot roast recipe options to try: Beer & Garlic Beef Pot Roast and Slow Cooker Marvellous Mushroom Pot Roast.
