Baby Beef Wellington Appetizer
|Sirloin steak||1 1⁄2 Pound, cut into 2-inch cubes|
|Canned goose liver pate||4 Ounce (1 Can)|
|Frozen puff pastry||17 1⁄2 Ounce (1 Package, Defrosted)|
|Egg white||1 , beaten|
Preheat oven to 350° F.
Spread each beef cube with 1/2 teaspoon pate Cut pastry sheets into 3-inch squares.
Place a beef cube in the center of each pastry square and fold up sides.
Moisten edges with a little bit of water to seal securely.
Transfer to ungreased baking sheet, seam side down.
Brush with beaten egg white and pierce top of pastry with a fork.
Bake until puffed and golden, about 35 minutes.