Inspired by Beef Wellington, the clasic of the 1960s , this mini make-ahead version has fewer steps and ingredients.

Makes 32

Ingredients

• 3          tbsp dijon mustard
• 1          tbsp chopped thyme(or 1 tsp dried)
• 1/4       tsp each salt and pepper
• 12        oz  beef tenderloin premium oven roast. cut in1” cubes
• 1          pkg(450g) frozen butter puff pastry, thawed
• 1          egg

Instructions

1. In bowl, mix together mustard, thyme, salt and pepper, add beef, tossing to coat.
2. On lightly floured surface, roll out 1 of the pastry to 12” square, cut into 16 squares.  Repeat with remaining pastry.
3. Lay 1 piece mustard-coated beef in centre of each square.  Brush edge with water.  Bring up corners and pinch together in centre, pinch sides closed.  Place on parchment paper-lined or greased baking sheet.  Refrigerate for 30 minutes.(Make ahead.  Cover and refrigerate for up to 12 hours).
4. Beat egg with 2 tsp water; brush over pastry.  Bake in 425 degree F(200 degree C) oven until golden brown and puffed, about 15 minutes.
5. Serve warm.
6. Serve with horseradish sauce.