Savory Ground Beef Wellington Bites with Truffle Aioli

Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface until it's about 1/8 inch thick.

Cut the pastry into squares, approximately 3 inches by 3 inches. In a 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 and cook until browned, breaking it apart with a spoon, about 7 minutes.

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

Remove the skillet from heat and let the mixture cool slightly. Place a tablespoon of the beef mixture in the center of each pastry square.

Fold the corners of the pastry over the filling to create a pocket and seal the edges with a fork. Brush the tops of the pastry with 1 beaten egg for a golden finish.

Arrange the bites on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until 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 bites are done, remove them from the oven and let them cool for a few minutes. Serve the Ground Beef Wellington Bites warm with a side of truffle aioli for dipping.