{"id":11583,"date":"2026-09-30T20:20:32","date_gmt":"2026-09-30T20:20:32","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=11583"},"modified":"2026-09-30T20:20:38","modified_gmt":"2026-09-30T20:20:38","slug":"mini-beef-wellingtons-with-smoked-gouda-dipping-sauce","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/mini-beef-wellingtons-with-smoked-gouda-dipping-sauce\/","title":{"rendered":"Mini Beef Wellingtons with Smoked Gouda Dipping Sauce"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Mini Beef Wellingtons with Smoked Gouda Dipping Sauce<\/span><\/h2>\n
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Elevate your holiday appetizer spread with mini beef Wellingtons with smoked gouda dipping sauce. When it comes to festive gatherings, you want your appetizers to shine. This exquisite bite-sized take on a classic dish is perfect for your holiday celebrations. These delectable treats will leave your guests wanting more.<\/span>
<\/div>Few dishes are as impressive and beloved as beef Wellington. Supposedly named for Arthur Wellesley, the 1st Duke of Wellington. The dish is firmly rooted in British cuisine, where it gained popularity in the 19th and early 20th centuries. This sumptuous entr\u00e9e, known for its intricate preparation and divine flavor, is often a centerpiece for holidays and special occasions.<\/span>
<\/div>A classic beef Wellington starts with beef tenderloin, which is the piece of beef used for filet mignon. The beef is coated with p\u00e2t\u00e9 and duxelles (a finely chopped mixture of mushrooms and shallots), which is then wrapped in puff pastry and baked to perfection. One of the reasons it remains a cherished dish during the holidays is its elegance and the sense of accomplishment that comes with preparing it. The process of crafting a beef Wellington\u2014from searing the beef to carefully layering the components and finally wrapping it all in a delicate crust\u2014is a labor of love.<\/span>
<\/div>This simplified appetizer version of beef Wellington skips the p\u00e2t\u00e9, duxelles, and puff pastry in favor of creamy spinach, Pillsbury\u2122 Crescent Dough, and an easy, cheesy dipping sauce. The miniature version of the classic dish is easier, less expensive, and dare we say, more fun than the original.<\/span>
<\/div>Whether you're hosting a holiday gathering or just want to impress your family with a very special snack, these mini beef Wellingtons with smoked gouda dipping sauce are a perfect choice.<\/span><\/div>\n
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Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>24<\/span><\/div>\n\n
Author: <\/span>Julie McIntire – Pillsbury Kitchens<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u00be<\/span> lb<\/span> beef tenderloin<\/span> cut into 24 (1-inch) pieces<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> salt<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> pepper<\/span><\/li>
  • 1<\/span> Tbsp<\/span> olive oil<\/span><\/li>
  • 5<\/span> oz (1\u00bc cups)<\/span> frozen spinach<\/span> thawed, squeezed to drain<\/span><\/li>
  • 2<\/span> Tbsp<\/span> sour cream<\/span><\/li>
  • 1<\/span> Tbsp<\/span> dry onion soup mix<\/span> (from 1-oz package)<\/span><\/li>
  • 2<\/span> Tbsp<\/span> saltine cracker crumbs<\/span> (about three 2×2-inch squares)<\/span><\/li>
  • 1<\/span> (8 oz) can<\/span> refrigerated Pillsbury\u2122 Original Crescent Dough Sheet<\/span><\/li>
  • 1<\/span> egg<\/span> slightly beaten<\/span><\/li><\/ul><\/div>

    <\/span>Dipping Sauce<\/span><\/h4>
    • 4<\/span> oz (1 cup)<\/span> smoked gouda cheese<\/span> shredded <\/span><\/li>
    • 1<\/span> tsp<\/span> dry onion soup mix<\/span> (from 1-oz package)<\/span><\/li>
    • \u00be<\/span> cup<\/span> sour cream<\/span><\/li>
    • 2\u00bd<\/span> tsp<\/span> olive oil<\/span><\/li>
    • Dash pepper<\/span><\/li><\/ul><\/div>

      <\/span>Garnish, if desired<\/span><\/h4>
      • 6<\/span> 4-inch sprigs<\/span> thyme <\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Heat oven to 375\u00b0F. Line 18×13-inch sheet pan with cooking parchment paper.<\/div><\/li>
        • Season beef with salt and pepper. In 10-inch nonstick skillet, heat 1 tablespoon oil over high heat. Sear beef in oil 1 minute, turning to brown sides. Remove beef from skillet; set aside. Save skillet and drippings for dipping sauce.<\/div><\/li>
        • In small bowl, mix spinach, 2 tablespoons sour cream, 1 tablespoon onion soup mix, and the cracker crumbs; set aside.<\/div><\/li>
        • Unroll dough sheet on work surface. Press or roll into 13 1\/2×9-inch rectangle. Using pizza cutter or sharp knife, cut dough lengthwise into 4 rows, then cut crosswise into 6 rows to make 24 pieces.<\/div><\/li>
        • To form each wellington, place 1 teaspoon of the spinach mixture onto center of each dough piece. Top with 1 piece of beef; press in lightly. Pull up 2 opposite corners of dough stretching slightly; pinch together. Repeat with 2 remaining corners, pressing all seams to seal. Place on sheet pan. Repeat with remaining ingredients. Brush wellingtons lightly with egg.<\/div><\/li>
        • Bake 17 to 19 minutes or until golden brown.<\/div><\/li>
        • Meanwhile, heat skillet with drippings over medium-low heat. Cook cheese and 1 teaspoon onion soup mix in drippings 2 to 3 minutes, stirring occasionally, until cheese is melted. Stir in 3\/4 cup sour cream and 2 1\/2 teaspoons oil. Continue cooking 2 minutes, stirring frequently, until mixture is well blended. Remove from heat; place in small serving bowl. Sprinkle with dash of pepper. Serve appetizers and bowl of dipping sauce on large platter. Garnish with thyme.<\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          <\/span>Notes<\/span><\/h3>

          <\/span>Recipe Tips<\/span><\/h4>\n
            \n
          1. \n
            \nDon\u2019t be tempted to use bigger pieces of beef, since overfilling will cause the dough to tear.<\/span>
            <\/div>\n<\/div>\n<\/li>\n
          2. \n
            \nBe careful not to overbake. Start checking on them at the minimum bake time.<\/span>
            <\/div>\n<\/div>\n<\/li>\n
          3. \n
            \nInstead of thyme, other fresh herbs like flat-leaf parsley and chives may be used.<\/span>
            <\/div>\n<\/div>\n<\/li>\n<\/ol><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":11580,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,134,618,366,2283,696,697],"tags":[],"class_list":["post-11583","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-american","category-baked","category-british","category-seared-high-heat","category-snack","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/09\/MiniBeefWellingtons.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11583","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=11583"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11583\/revisions"}],"predecessor-version":[{"id":11585,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11583\/revisions\/11585"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/11580"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=11583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=11583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=11583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}