Beef Wellington is such a treat, but can be expensive if you're feeding a crowd. This miniature take on the classic dish ensures a little goes a long way...
Preheat the oven to 170˚C /Gas 4. Cut the pastry sheet into 16 even squares and do the same with the pâté. Place a square of pâté onto each square of pastry and press down slightly with the back of a spoon. Top each square of pâté with a small dollop of the horseradish sauce.
Brush the edges of the pastry with a little beaten egg, then fold each pastry square in half and press the edges together to seal the pastry.
Place the mini Wellingtons on a lightly-greased baking tray and brush the tops with a little more beaten egg. Bake in the oven for 10-15 minutes, or until the pastry is golden brown.
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How to Cook in High Heels, by Sasha Parker and Korin Nolan, published by Absolute Press. Whether you want to create a fabulous family favourite or a girls dinner party to remember, then How to Cook in High Heels takes care of it all. Order the book online.
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