Mini beef Wellington tartlets recipe
 Mary Berry's miniature beef-and-horseradish tartlets are perfect as Christmas party canapés. Equipment and preparation: for this recipe you will need a 24-hole mini muffin tin or two 12-hole ones. Each serving provides 35kcal, 1.5g protein, 3g carbohydrate (of which 0.7g sugars), 2g fat (of which 0.8g saturates), 0.1g fibre and 0.1g salt. 2 x 25cm/10in square sheets ready-made filo pastrybutter, melted, for brushing 125g/4½oz fillet tail steak, cut into 25 equally-sized cubes (about 1.5cm/½in)salt and freshly ground black pepper1 tsp clear honey 1 tbsp vegetable oil4 tbsp hot creamed horseradish sauce 1 tbsp chopped parsley, to garnish 2 x 25cm/10in square sheets ready-made filo pastry butter, melted, for brushing 125g/4½oz fillet tail steak, cut into 25 equally-sized cubes (about 1.5cm/½in) salt and freshly ground black pepper 1 tsp clear honey 1 tbsp vegetable oil 4 tbsp hot creamed horseradish sauce 1 tbsp chopped parsley, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6. Brush both sheets of the filo pastry all over with the melted butter, then place them side by side. Using a 5cm/2in square pastry cutter, or a sharp knife, cut 25 squares from each sheet of pastry (there should be exactly the right amount of pastry to yield 50 squares with no trimmings). Take one pastry square and place another on top of it, turning the top layer at an angle to create a star shape. Repeat this process with all of the pastry squares to create 25 stars.Press one pastry star, buttered-side down, into each of the moulds of the muffin tin to create 24 mini tartlet cases. (The remaining pastry star can be cooked separately in an individual muffin mould, or discarded.) Bake the tartlet cases in the oven for 5-10 minutes, or until golden-brown and crisp. Remove from the oven and carefully transfer to a wire rack to cool completely.In a bowl, season the fillet steak cubes with salt and freshly ground black pepper, then drizzle over the honey and mix well to cover the meat.Heat the oil in a frying pan over a very high heat, then fry the steak for 1-2 minutes on all sides, or until browned all over but still pink in the middle. Transfer to a plate and set aside to rest for a minute or two.Spoon small, equally-sized dollops of the horseradish into the cooled pastry cases, then sit one warm cube of fillet steak on top of each. Sprinkle each tartlet with a pinch of chopped parsley just before serving. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Brush both sheets of the filo pastry all over with the melted butter, then place them side by side. Using a 5cm/2in square pastry cutter, or a sharp knife, cut 25 squares from each sheet of pastry (there should be exactly the right amount of pastry to yield 50 squares with no trimmings). Brush both sheets of the filo pastry all over with the melted butter, then place them side by side. Using a 5cm/2in square pastry cutter, or a sharp knife, cut 25 squares from each sheet of pastry (there should be exactly the right amount of pastry to yield 50 squares with no trimmings). Take one pastry square and place another on top of it, turning the top layer at an angle to create a star shape. Repeat this process with all of the pastry squares to create 25 stars. Take one pastry square and place another on top of it, turning the top layer at an angle to create a star shape. Repeat this process with all of the pastry squares to create 25 stars. Press one pastry star, buttered-side down, into each of the moulds of the muffin tin to create 24 mini tartlet cases. (The remaining pastry star can be cooked separately in an individual muffin mould, or discarded.) Press one pastry star, buttered-side down, into each of the moulds of the muffin tin to create 24 mini tartlet cases. (The remaining pastry star can be cooked separately in an individual muffin mould, or discarded.) Bake the tartlet cases in the oven for 5-10 minutes, or until golden-brown and crisp. Remove from the oven and carefully transfer to a wire rack to cool completely. Bake the tartlet cases in the oven for 5-10 minutes, or until golden-brown and crisp. Remove from the oven and carefully transfer to a wire rack to cool completely. In a bowl, season the fillet steak cubes with salt and freshly ground black pepper, then drizzle over the honey and mix well to cover the meat. In a bowl, season the fillet steak cubes with salt and freshly ground black pepper, then drizzle over the honey and mix well to cover the meat. Heat the oil in a frying pan over a very high heat, then fry the steak for 1-2 minutes on all sides, or until browned all over but still pink in the middle. Transfer to a plate and set aside to rest for a minute or two. Heat the oil in a frying pan over a very high heat, then fry the steak for 1-2 minutes on all sides, or until browned all over but still pink in the middle. Transfer to a plate and set aside to rest for a minute or two. Spoon small, equally-sized dollops of the horseradish into the cooled pastry cases, then sit one warm cube of fillet steak on top of each. Sprinkle each tartlet with a pinch of chopped parsley just before serving. Spoon small, equally-sized dollops of the horseradish into the cooled pastry cases, then sit one warm cube of fillet steak on top of each. Sprinkle each tartlet with a pinch of chopped parsley just before serving. Recipe tips The tartlet cases can be made up to 1 day in advance, then filled on the day.