Step-by-Step Instructions to Make Mini Beef Wellingtons
Step 1: Make shell dough
Process white whole-wheat flour, butter and ¼ teaspoon salt in a food processor until it resembles the texture of coarse cornmeal. Add Neufchatel and drizzle oil over the flour mixture, and process until the mixture comes together as a dough.
Step 2: Portion Dough and Press into Pan
Roll while squeezing into a log, and cut into 24 even pieces. Lightly coat 2 mini muffin tins with cooking spray (24 cups) Press each dough ball into and up sides of the muffin cups.
Step 3: Refrigerate Dough and Preheat oven
Refrigerate tins while you prepare the filling. Meanwhile, preheat oven to 375ºF.
Step 4: Cook filling
Coat a medium skillet with cooking spray and place over medium-high heat. Add beef and garlic, and cook, breaking up and stirring until the beef is browned, 3 to 5 minutes. Add onion, mushrooms, paprika, pepper and the remaining ¼ teaspoon salt, and cook, stirring often until the mushrooms and onions are tender, 3 to 5 minutes.
Step 5: Make Sauce
Whisk broth, Worcestershire, tomato paste, cornstarch and brown sugar in a medium bowl. Stir into the beef mixture and cook, stirring and scraping up any browned bits from the bottom of the skillet, until the liquid bubbles and thickens, about 2 minutes.
Step 6: Bake pie shells
Divide the beef mixture among the muffin tins, using a dinner fork, and bake until the pie shells are browned and the filling is bubbling, 15 to 18 minutes.
Step 7: Let cool & serve
Let cool for about 10 minutes before gently removing pies from the tins. Serve warm.