Gourmet Ground Beef Wellington Bites with Truffle Aioli

Begin by preheating your oven to 400°F. Finely chop 8 ounces of cremini mushrooms and sauté them in a skillet over medium heat with 1 tablespoon of olive oil until they release their moisture and become golden brown, about 5-7 minutes.

Add 1 minced garlic clove and cook for an additional minute until fragrant. In a large bowl, combine the sautéed mushrooms with 1 pound of ground beef, 1 teaspoon of fresh thyme, 1 teaspoon of fresh rosemary, and salt and pepper to taste.

Mix until well combined. Roll out 1 sheet of puff pastry on a lightly floured surface to about 1/8 inch thick and cut it into 3-inch squares.

Place a tablespoon of the beef mixture in the center of each square. Fold the corners of the pastry over the filling to create a pocket and seal the edges with a fork.

Place the filled pastry bites on a baking sheet lined with parchment paper. Brush the tops with 1 beaten egg to give them a golden color when baked.

Bake in the preheated oven for 15-20 minutes or until the pastry is puffed and golden brown. While the bites are baking, prepare the truffle aioli by mixing 1/2 cup of mayonnaise, 1 tablespoon of truffle oil, 1 teaspoon of lemon juice, and a pinch of salt in a small bowl.

Once the Wellington bites are done, remove them from the oven and let them cool slightly before serving.

Serve warm with a side of truffle aioli for dipping.