All the elegance of classic beef Wellington, turned into easy, poppable party appetizers. Buttery puff pastry rolled with savory mushroom duxelles, a smear of Dijon and tender steak, sliced into spirals and baked until golden and flaky. They look fancy and impressive but come together in forty-five minutes with store-bought pastry — the showstopper appetizer for holidays, parties and date night.
Fun fact: the mushroom paste in a Wellington is called “duxelles,” a 17th-century French preparation named after the Marquis d’Uxelles, whose chef La Varenne is credited with it. In a classic Wellington it forms a moisture barrier that keeps the pastry crisp against the beef.
Why this recipe works
DRY duxelles. Cook the mushrooms until all moisture evaporates so the pastry bakes crisp, not soggy.
CHILL before slicing. A firm, cold roll cuts into clean spirals that hold their shape.
EGG WASH for shine. Brushing with beaten egg gives that glossy, golden bakery finish.
Ingredients
Serves 20 pinwheels.
Duxelles:
8 oz (225 g) mushrooms, finely chopped
2 tbsp butter
2 shallots, minced
2 cloves garlic, minced
1 tsp fresh thyme
Salt and pepper
Assembly:
2 sheets puff pastry, thawed
2 tbsp Dijon mustard
8 oz (225 g) cooked steak or roast beef, thinly sliced (or seared and cooled)
1 egg, beaten (egg wash)
Flaky salt and fresh thyme, to finish
Instructions
Step 1: Make the duxelles
Melt butter over medium. Cook shallots 2 minutes, add mushrooms, garlic and thyme. Cook 8-10 minutes until all the liquid evaporates and it’s a dark, dry paste. Season and cool.
Step 2: Roll out pastry
On a floured surface, gently roll each puff pastry sheet to smooth the seams.
Step 3: Layer
Spread each sheet with a thin layer of Dijon, then the cooled duxelles, then a single layer of sliced steak, leaving a 1-inch border at one edge.
Step 4: Roll up
Roll each sheet tightly into a log, finishing at the clean border. Chill 15 minutes (or freeze 10) to firm up.
Step 5: Slice
Heat oven to 400°F (200°C). Slice each log into 3/4-inch pinwheels and place cut-side up on lined trays.
Step 6: Egg wash and bake
Brush with egg wash. Bake 18-22 minutes until puffed, deep golden and crisp.
Step 7: Finish
Sprinkle with flaky salt and thyme. Serve warm, with horseradish cream or Dijon for dipping.
Nutrition information
Calories: 130 kcal per pinwheel
Protein: 5 g
Carbohydrates: 9 g
Fat: 8 g
Saturated Fat: 3 g
Fiber: 1 g
Pro tips for the best beef wellington pinwheels
Use leftover steak or roast. This is a brilliant way to use up cooked beef; deli roast beef works in a pinch.
Keep pastry cold. Work quickly; if the pastry warms and softens, chill it before slicing.
Make ahead. Assemble and refrigerate the logs up to a day, then slice and bake fresh.
Dipping sauce. A horseradish-sour cream sauce is the perfect tangy match.
Frequently asked questions
Can I assemble them ahead?
Yes — refrigerate the rolled logs up to 24 hours or freeze up to a month; slice and bake from chilled/frozen (add a few minutes).
Can I use raw steak?
Better to use cooked or quickly seared-and-cooled steak — thin slices finish cooking as the pastry bakes, and raw can weep moisture.
How do I keep the pastry from getting soggy?
Cook the duxelles until completely dry and don’t overfill. The Dijon layer also helps.
What if I don’t have shallots?
Use a small finely diced onion instead — the flavor is very close.
Can I make them vegetarian?
Yes — skip the beef and double the duxelles, maybe adding a little grated gruyère.
