Savory Ground Beef Wellington Bites with Herb Cream Cheese

Preheat your oven to 400°F. In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 finely chopped onion until translucent, about 5 minutes.

Add 1 pound of ground beef to the skillet, breaking it apart with a spatula, and cook until browned, about 7-10 minutes.

Stir in 2 cloves of minced garlic, 1 teaspoon of dried thyme, and 1 teaspoon of Worcestershire sauce, cooking for an additional 2 minutes.

Remove the skillet from heat and let the mixture cool slightly. In a mixing bowl, combine 4 ounces of cream cheese, 2 tablespoons of fresh parsley, and 1 tablespoon of Dijon mustard, mixing until smooth.

Roll out 1 sheet of puff pastry on a lightly floured surface to about 1/8 inch thick. Cut the pastry into 3-inch squares.

Place a tablespoon of the beef mixture in the center of each square, followed by a teaspoon of the herb cream cheese mixture.

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 for a golden finish. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed.

Serve warm with a side of tangy dipping sauce, such as a balsamic reduction or a zesty aioli.