MINI INVERT RECIPES

Name: Mini Beef Wellingtons
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 24 pieces
Ingredients: 2 tablespoons olive oil; 2 pounds beef tenderloin, cut into 24 (1-inch) cubes; Kosher salt and freshly ground black pepper; 10 ounces cremini mushrooms, stemmed and finely chopped; 1 large shallot, finely chopped; 2 sheets frozen puff pastry, thawed (recommended: Dufour)

MINI BEEF WELLINGTONS RECIPE | CLAIRE ROBINSON | FOOD NETWORK

Mini Beef Wellingtons Recipe | Claire Robinson | Food Network image

Provided by Claire Robinson

Categories appetizer

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 24 pieces

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
2 pounds beef tenderloin, cut into 24 (1-inch) cubes
Kosher salt and freshly ground black pepper
10 ounces cremini mushrooms, stemmed and finely chopped
1 large shallot, finely chopped
2 sheets frozen puff pastry, thawed (recommended: Dufour)

Steps:

Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.
Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.

SWEET AND STICKY MONKEY BREAD RECIPE - PILLSBURY.COM

Sweet and Sticky Monkey Bread Recipe - Pillsbury.com image

Make monkey bread personal-size with jumbo muffin cups and crescents!

Provided by Paula Jones

Total Time 20 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 5

Ingredients

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup butter, melted
1/2 cup packed brown sugar

Steps:

Heat oven to 350°F. Spray 6 mini fluted tube cake cups with cooking spray.
Unroll each can of dough into 1 large rectangle. Cut each rectangle into 12 pieces; cut each piece in half to make 24 pieces of dough per can or 48 total pieces of dough.
In medium bowl, mix granulated sugar and cinnamon. Add dough pieces to bowl; toss until dough pieces are coated with sugar-cinnamon. Place 8 pieces of coated dough into each mini cake cup.
In small bowl, mix melted butter and brown sugar until well blended. Pour evenly over dough in cake cups.
Bake about 10 minutes or until tops are golden brown. Invert cakes onto serving platter or individual dessert plates to serve.

Nutrition Facts : Calories 550 , CarbohydrateContent 67 g, CholesterolContent 40 mg, FatContent 5 1/2 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 690 mg, SugarContent 42 g, TransFatContent 1/2 g

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