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Mini Beef Bites

These Mini Beef Bites combine juicy seasoned ground beef and mushrooms with buttery, flaky puff pastry. They’re easy to make ahead, delicious without dipping sauce, and perfect for holidays, game day, potlucks, and casual entertaining.
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Ingredients

  • 1 pound ground chuck
  • 1/2 cup finely chopped mushrooms
  • 1 tablespoon yellow or Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 package puff pastry 2 sheets, thawed according to package directions
  • 1 egg beaten with 1 teaspoon water, for egg wash
  • Optional: small cubes of mozzarella cheddar, or provolone

Instructions

  • Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper.
  • In a large bowl, combine the ground beef, mushrooms, mustard, Worcestershire sauce, garlic, onion powder, smoked paprika, thyme, salt, and black pepper. Mix gently just until everything is evenly distributed. Avoid overworking the meat.
  • Lightly flour your work surface and unfold the puff pastry sheets. Roll each sheet slightly to smooth the folds and create an even rectangle.
  • Cut each sheet into small squares, approximately 3 to 4 inches wide, depending on how large you want the bites.
  • Place about 1 to 1 1/2 tablespoons of beef filling in the center of each pastry square. If using cheese, tuck a small cube into the center of the beef.
  • Fold the pastry around the filling and pinch the edges firmly to seal. You can form little parcels, rectangles, or triangles depending on your preferred look.
  • Arrange the bites seam-side down on the prepared baking sheet, leaving a little space between each one.
  • Brush the tops lightly with egg wash.
  • Use the tip of a sharp knife to make a tiny vent in the top of each pastry.
  • Bake for 20–25 minutes, or until the pastry is deeply golden and the beef is cooked through.
  • Let the bites rest for about 5 minutes before serving.

Notes

  • Finely chop the mushrooms. They add moisture and savory depth without making the filling feel mushroom-heavy.
  • Don’t overmix the beef. Overworking ground beef can make the filling dense.
  • Use ground chuck if possible. A little fat helps keep the filling juicy as the pastry bakes.
  • Keep the filling modest. Overstuffed puff pastry loves to burst open dramatically in the oven.
  • Cheese is optional. A small cube of mozzarella or provolone in the center is delicious, but the filling has enough seasoning to stand on its own.
  • No dipping sauce required. The Worcestershire, mustard, garlic, herbs, and mushrooms bring enough flavor directly into the beef.
  • If you still want a sauce for a party platter, mustard mayo, horseradish cream, or a simple garlic aioli would work well, but I’d treat them as optional.