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.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.