With the ingredients ready, let’s dive into the steps.

First, preheat your oven to 400°F (200°C). This ensures that the puff pastry will bake beautifully, achieving that golden-brown hue we all love.

In a skillet, melt the unsalted butter over medium heat. Add the chopped mushrooms, shallot, and minced garlic. Cook these until the mushrooms release their moisture and start to brown. This usually takes about 5-7 minutes. Stir in the thyme and crumbled bacon before removing from heat. Allow this mixture to cool.

In the same skillet, increase the heat to medium-high. Add the cubed beef and season with salt and pepper. Sear the beef on all sides until browned but not cooked through, about 2-3 minutes. This locks in the flavors.

Once done, allow the beef to cool before mixing it in with the mushroom mixture.

In a bowl, mix together the cream cheese and Dijon mustard until smooth. Then, fold in the sautéed mushrooms and beef. This creamy base is crucial for the final flavor profile.

On a lightly floured surface, roll out the defrosted puff pastry sheets. Cut them into squares, about 4 inches by 4 inches. You can adjust the size based on how large or small you want your mini Wellingtons.

Place a generous spoonful of the beef mixture in the center of each pastry square. Fold the corners over the filling and seal the edges well by pinching.

It’s important to make sure no filling spills out during baking.

Place the assembled wellingtons on a baking sheet lined with parchment paper. Give them a light spray with cooking oil. Bake in the oven for about 20-25 minutes or until the pastry is puffed and golden brown.

While the mini beef wellingtons are baking, prepare the cream sauce. Simply mix sour cream (or Greek yogurt) with Dijon mustard in a bowl. This tangy sauce will complement the savory pastry.

Remove the wellingtons from the oven and let them cool slightly before serving. Serve with a drizzle of the cream sauce, sprinkled with freshly chopped parsley and flaky sea salt.