51 Teatime Holidays
Beef Wellington Bites
Makes 15
3 tablespoons unsalted butter,
divided
6 ounces beef tenderloin, cut into
½-inch cubes
3⁄8 teaspoon salt, divided
¼ teaspoon ground black pepper,
divided
2 tablespoons dry red wine
¾ cup thinly sliced fresh mushrooms
1⁄3 cup fi nely chopped sweet onion
1 teaspoon fi nely chopped fresh
parsley
1 (1.9-ounce) package frozen mini
phyllo cups, thawed
Garnish: fresh parsley
- Preheat oven to 400°. Line a rimmed
baking sheet with parchment paper.
- In a large sauté pan, heat 2 table-
spoons butter over medium heat.
Add beef; cook until browned on all
sides. Sprinkle with ¼ teaspoon salt
and 1⁄8 teaspoon pepper; cook until
an instant-read thermometer inserted
in thickest portion registers 165°,
4 to 6 minutes. Add wine, stirring well.
Transfer to a heatproof bowl.
- In the same pan, heat remaining
1 tablespoon butter over medium
heat. Add mushrooms, spreading in
an even layer; cook until browned,
2 to 3 minutes per side. Add onion,
parsley, remaining 1⁄8 teaspoon salt,
and remaining 1⁄8 teaspoon pepper,
stirring until combined; cook until
onion is translucent, 2 to 3 minutes.
Add mushroom mixture to beef, stir-
ring well. Divide mixture among phyllo
cups. Place fi lled phyllo cups 2 inches
apart on prepared baking sheet.
- Bake until heated through, 10 to 15
minutes.
- Garnish with parsley, if desired.
Serve warm.
MAKE-AHEAD TIP: Beef-mushroom
mixture can be prepared a day
in advance, stored in an airtight
container, and refrigerated until
needed. Fill phyllo cups just before
baking.
Herbed Goat Cheese,
Tomato & Potato Tartlets
Makes 12
1 (14.1-ounce) package refrigerated
pie dough (2 sheets)
2 large eggs, divided
4 to 6 baby Dutch yellow potatoes
1 (8-ounce) package goat cheese
2 tablespoons heavy whipping cream
1 teaspoon fresh thyme
½ teaspoon fi nely chopped fresh
rosemary
3⁄8 teaspoon kosher salt, divided
3⁄8 teaspoon ground black pepper,
divided
½ cup diced plum tomato
1 tablespoon olive oil
Garnish: fresh thyme, fresh rosemary
- Preheat oven to 400°.
- On a lightly fl oured surface, unroll
pie dough. Using a 2¾-inch round
cutter, cut 6 rounds from each dough
sheet. Transfer dough rounds to a
12-well fl uted mini pie pan*, pressing
into bottom and up sides. Using the
large end of a chopstick, press dough
into indentations in sides of pan. Using
a fork, prick bottom of crusts 4 times.
Freeze for 10 minutes. - In a small bowl, lightly whisk 1 egg.
Brush beaten egg onto dough rounds.
Top each crust with a small piece of
parchment paper, letting ends extend
over edges of wells. Add pie weights. - Bake until edges of tartlet crusts are
golden brown, 10 to 12 minutes. Let
cool on a wire rack. Carefully remove
paper and weights. Reduce oven tem-
perature to 375°. - Using a French mandoline on the
thinnest setting, slice potatoes into
rounds. Place slices in a medium
microwave-safe bowl fi lled halfway
with water. Set aside. - In a medium bowl, beat together
goat cheese, cream, thyme, rosemary,
¼ teaspoon salt, ¼ teaspoon pepper,
and remaining 1 egg with a mixer at
medium speed until combined. Fold
in tomato. Using a levered 2-teaspoon
scoop, portion goat cheese mixture
into prepared crusts, and spread in an
even layer.- Microwave potatoes until pliable,
approximately 30 seconds. Fold each
slice in half, then fold them in half
again, and place 4 slices in center of
each tartlet. Brush potato slices with
oil, and sprinkle with remaining 1⁄8 tea-
spoon salt and remaining 1⁄8 teaspoon
pepper. - Bake until fi lling is set and crust is
deep golden brown, 15 to 17 minutes.
Let cool completely on a wire rack.
Carefully remove tartlets from pans. - Garnish with thyme and rosemary,
if desired. Serve warm or at room
temperature.
- Microwave potatoes until pliable,
*We used a Chicago Metallic Professional
(12-well) Mini Pie Pan.
MAKE-AHEAD TIP: Tartlets can be
baked a day in advance, placed in an
airtight container, and refrigerated until
needed. Reheat on a rimmed baking
sheet in a 375° oven for 5 to 8 minutes.
Brie, Winter Fruit &
Chicken Tea Sandwiches
Makes 9
½ cup water
½ cup pear juice, divided
¼ cup jumbo crimson raisins
¼ cup chopped dried apricots
1 teaspoon fresh orange zest
¼ cup fresh orange juice
2 tablespoons dried cranberries
¼ teaspoon ground ginger
¼ teaspoon ground black pepper
1⁄8 teaspoon kosher salt
1½ teaspoons cornstarch
½ teaspoon aged sherry vinegar
4 ounces Brie, rind removed
6 slices wheat bread, toasted
½ pound sliced roasted chicken
breasts
- In a small saucepan, bring ½ cup
water, ¼ cup pear juice, raisins,
apricots, orange zest, orange juice,
cranberries, ginger, pepper, and salt
to a simmer over medium heat. Cook
until fruit looks plump and rehydrated,
approximately 3 minutes.