If you take a beef wellington, shrink it, and substitute buffalo (bison) for beef, behold the Buffie Wellie.
These bite sized bison wellingtons were a hit at my birthday party and as an appetizer for our Thanksgiving meal. They would be a welcome addition to any special occasion hors d'oeuvres spread.
The Wellie is made of three components: roasted bison, mushroom duxelles, and puff pastry. The bison can be roasted and duxelles prepared two to twenty four hours in advance and kept cool in the refrigerator.
To assemble, spread out the puff pastry and cut into rectangles with a very sharp knife. Roll each rectangle slightly, keeping everything cool as your work.
Picking up a piece of bison, spoon a little duxelles on top. Lay the bison on one half of the rectangle and wrap the rest of the puff pastry over top, pinching the edges. If making this recipe for a party, fill a few pieces of dough with mushroom only to accommodate vegetarians.
Crimp the open edges with a fork. Lillian loves to help seal these little snacks. Place on a cookie sheet lined with a Silpat or parchment paper.
Bake the buffie wellies in a hot oven and serve warm. In my experience, they are eaten before they have a chance to cool!
Buffie Wellies
makes 36 bite sized servings 1 hour cooking and assembly time, 3 hours cooling time 11 ounces frozen puff pastry (we prefer Pepperidge Farm brand or use this method to make your own) 3/4 pound bison roast (round, sirloin, rump) in half inch cubes 1 tablespoon olive oil
1 1/2 cups finely chopped crimini mushrooms 1/2 cup finely chopped shallots 3 tablespoons red wine or port 2 tablespoons unsalted butter 2 teaspoons finely chopped fresh oregano salt and pepper
prepare the bison
1. Salt and pepper the meat.
2. Heat skillet over high heat until hot.
3. Add olive oil.
4. Sear bison in skillet, tossing continuously to reach all sides. Cook just until browned on the outside. The inside will still be very rare.
5. Allow to cool to room temperature and then refrigerate until cold.
prepare the duxelles
1. Melt butter in a skillet over low heat.
2. Sweat shallots until translucent.
3. Add mushrooms and cook for two to three minutes.
4. Season with salt, pepper, and oregano.
5. When mushrooms begin to release their own liquid, add the wine or port.
6. Continue to cook until liquid has almost evaporated.
7. Transfer mixture to the food processor and pulse until a smooth paste consistency.
8. Allow to cool to room temperature and then refrigerate until cold.
assemble
1. Thaw puff pastry. It is important for all steps working with puff pastry to keep it as cool as possible, touching gingerly.
2. Use a very sharp knife to cut dough into 36 pieces, approximately 1 inch by 2 inches. Keep dough you are not working with in the refrigerator.
3. For each piece, roll or press dough into a slightly larger rectangle.
4. Place 1/2 to 3/4 teaspoon duxelles on top of a single piece of buffalo.
5. Place buffalo on one end of the dough. Wrap remaining dough overtop.
6. Crimp three open sides with a fork.
7. Place on a cookie sheet.
8. Bake for 15-20 minutes in a pre-heated 425 degree oven. Buffie wellies are done when they are browned all over.
Notes:
It is possible to make buffie wellies ahead and freeze them. Thaw thoroughly before baking.
When we attempted to keep assembled wellies in the fridge overnight before baking, the pastry was less puffy and browned unevenly.
Added to Hearth and Soul.