New Year's Eve Mini Beef Wellington Bites

1. Melt the butter in a frying pan over medium heat. Add the shallot and cook for 2 minutes, then add the garlic, mushrooms and thyme. Cook until the mushrooms have released their moisture and the mixture is quite dry. Set aside to cool.

2. Pat the beef cubes dry and season with salt and pepper. Heat the olive oil in a hot pan and sear the beef quickly on all sides, just until browned. The beef should still be undercooked in the centre as it will finish cooking in the oven.

3. Allow the beef to cool slightly, then brush each piece lightly with Dijon mustard.

4. Unroll the Jus-Rol Ready Rolled Puff Pastry Sheet and cut into 16 squares. Add a small spoonful of mushroom filling to each square, top with a piece of beef, then fold the pastry over and pinch to seal. Place seam-side down on a lined baking tray.

5. Brush the tops with beaten egg and sprinkle with sesame seeds, poppy seeds or flaky sea salt if using. Bake at 200°C / 180°C fan / Gas 6 for 12–15 minutes, or until the pastry is puffed and golden

6. Leave to rest for 3–5 minutes before serving. They are best enjoyed warm, with extra Dijon mustard, horseradish cream or a red wine dipping sauce