Sauté mushrooms for 3-5 minutes in a splash of white wine, reduce until almost dry. Add a splash of cream and reduce until consistency is like a spread. Season the mushroom mixture with salt and pepper to taste, set aside to cool.

Place puff pastry sheets on a floured work surface, cut into small squares. Place a beef cube on each. Top each beef cube with a small amount of the mushroom mixture. Wrap edges up to seal around each. Twist ends at the top. Place on a parchment lined pan and bake at 350 until crisp – about 15 minutes.

Alternatives: You could use just about any kind of beef in these appetizers. I’ve used leftover steak, London broil, meatloaf and once even used little store bought cocktail meatballs when making for a large crowd. They have been a big hit every single time!

It’s also a great way to turn small amounts of leftovers into an elegant light meal by serving on the side with a nice salad.

I can’t wait to see your recipes!