BEEF WELLINGTON APPETIZERS RECIPE: HOW TO MAKE IT
Flaky puff pastry, savory beef tenderloin and tangy horseradish cream easily come together for positively holiday-worthy hors d'oeuvres. —Joan Cooper, Sussex, Wisconsin
Provided by Taste of Home
Categories Appetizers
Total Time 60 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Yield 16 appetizers (1-1/2 cups sauce).
Number Of Ingredients 19
Steps:
- In a large skillet, brown beef in 1 tablespoon oil. Remove and keep warm., In same skillet, saute mushrooms and shallots in remaining oil until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Stir in cream, salt and pepper. Bring to a boil; cook until liquid is almost evaporated, about 7 minutes. Stir in beef and parsley; set aside and keep warm., Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square. Cut each into 16 squares. , Place 2 tablespoonfuls of beef mixture in center of half of squares. Top with remaining squares; press edges with a fork to seal. Place on parchment-lined baking sheets. Cut slits in top; brush with egg. Bake until golden brown, 14-16 minutes. , In a small bowl, combine horseradish cream ingredients; serve with appetizers. Garnish with additional chives if desired.
Nutrition Facts : Calories 315 calories, FatContent 22g fat (6g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 231mg sodium, CarbohydrateContent 19g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 10g protein.
EASY SPANAKOPITA APPETIZERS RECIPE: HOW TO MAKE IT
I love having appetizers on hand in the freezer, especially when the holiday season is fast approaching. This easy spanakopita recipe is one of my all-time favorites. Everyone loves them, they're easy to prep and they bake up in about 20 minutes. —Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Appetizers
Total Time 60 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs.
Nutrition Facts : Calories 96 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 155mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
More about "appetizers recipe recipes"
EASY SPANAKOPITA APPETIZERS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Appetizers
Calories 96 calories per serving
- Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs.
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