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Air Fryer Beef Wellington Bites - Mini, Crispy, and Crowd-Pleasing

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 lb beef tenderloin, cut into 1-inch cubes (about 24 pieces)
  • 1 sheet puff pastry, thawed but still cold
  • 8 oz cremini or button mushrooms, finely chopped
  • 1 small shallot, finely minced
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 tsp Dijon mustard
  • 4–6 thin slices prosciutto, cut into strips (optional but traditional)
  • 1 egg, beaten (for egg wash)
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried)
  • Salt and black pepper, to taste
  • Flaky sea salt, for finishing (optional)
  • Nonstick spray or a light brush of oil for the air fryer basket

Method
 

  1. Pat and season the beef: Pat beef cubes dry with paper towels. Season all sides with salt and pepper. Let them sit at room temperature for 10–15 minutes while you prep the duxelles.
  2. Make the mushroom duxelles: Heat butter and olive oil in a skillet over medium heat. Add mushrooms, shallot, and a pinch of salt. Cook, stirring, until the moisture cooks off and the mixture looks dry and concentrated, about 8–10 minutes. Add garlic and thyme; cook 1 minute more. Remove from heat and let cool completely.
  3. Lightly sear the beef (optional but recommended): Heat a slick of oil in a hot skillet. Sear beef cubes on two sides for 30–45 seconds per side to develop flavor without cooking through. Transfer to a plate to cool. Brush or dab with Dijon mustard.
  4. Prep the pastry: On a lightly floured surface, roll the puff pastry to smooth out creases and slightly thin it. Cut into 2.5–3-inch squares (about 24 pieces). Keep pastry chilled as you work so it stays easy to handle.
  5. Add prosciutto (optional): Lay a small strip of prosciutto on each pastry square. This adds flavor and helps keep the pastry from getting soggy.
  6. Assemble the bites: Place a teaspoon of mushroom duxelles in the center of each square. Set a mustard-brushed beef cube on top. Fold corners up and over the beef to meet in the center and pinch to seal. Flip seam-side down. You can also wrap like a tiny parcel and crimp edges with a fork.
  7. Chill for best results: Place assembled bites on a parchment-lined tray and chill in the fridge for 15–20 minutes. Cold pastry puffs better and holds its shape.
  8. Preheat the air fryer: Preheat to 370°F (188°C) for 3–5 minutes. Lightly oil or spray the basket to prevent sticking.
  9. Egg wash and cook: Brush bites with beaten egg. Arrange in a single layer with space between them. Air fry for 8–10 minutes for medium-rare centers, or until pastry is deep golden and puffed. Work in batches if needed.
  10. Rest and season: Let bites rest 3–5 minutes. Sprinkle with flaky sea salt if you like. Serve warm with extra Dijon or a quick horseradish cream.