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Beef Wellington Mini Roll Ups

Susan Hougui |


1 Package of Geefree Puff Pastry Dough

Gluten Free flour for dusting

1 Egg lightly beaten (egg wash)


1 lb. Rib Eye or any other desired meat, thinly sliced

1-2 TBSP Dijon Mustard

8 oz Prosciutto or any sliced ham you desire, thinly sliced

Salt and Pepper to taste


8 oz Mushroom, assorted

1 tsp Olive Oil

1 TBSP Butter

1 Sprig Thyme

¼ tsp Salt

1/8th tsp Pepper




Bring dough to room temperature. Preheat oven to 400°F.  Line a sheet pan with parchment paper and spray lightly with cooking spray. Put aside.

Mushroom Filling:  Add mushrooms to a food processor, blender, or chop as finely as possible. The texture should be similar to coarse breadcrumbs, you do not want them to become a slurry. Heat a medium sauce pan over medium heat and add the olive oil and butter to the sauce pan. Add mushrooms and the sprig of thyme and sauté for about 10 minutes or until mixture is softened and most of the moisture evaporated.  Take the thyme out then add the salt and pepper, mix then transfer to a bowl and refrigerate.

Beef: Place sliced beef on the sheet pan you put aside. Pat dry the meat then sprinkle with salt and pepper. Bake for about 8-10 minutes then remove from oven and immediately brush with the Dijon mustard. Set aside.

Rolling Beef Wellingtons: Dust the countertop. Roll the dough out to approximately 1/8-1/4” thick and cut into rectangles approx. 3”x4”.  Prepare another sheet pan (or use the one with the meat). Place the meat then ham and about a TBSP of mushroom filling onto the dough. Starting at the bottom carefully roll tightly into a mini jelly roll ending with seam side down. Place onto sheet pan egg wash then sprinkle with salt and pepper.


Bake for approximately 25-35 minutes or until browned on top.


Mushroom sauces go very well with this so experiment away!



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