Mini Beef Wellington Canapés - cooking recipe

Ingredients

2 oz baby spinach
3 sheets frozen puff pastry, thawed, cut into 8 (4 inch) rounds
1 (12.5 oz) piece beef tenderloin, cut into 8 (1/2 inch) slices
1 None large egg

Preparation

Preheat oven to 475\u00b0F.
Cook spinach in a medium saucepan until wilted. Set aside.
Arrange beef on a clean work surface. Season. Distribute spinach over top then cover with pastry rounds, pressing pastry over and around beef to enclose, leaving the base open slightly to allow juices to escape. Place beef parcels on an oiled wire rack set over a baking dish. Brush with egg and bake for 15 mins, or until browned.