A slight detour from a traditional Beef Wellington, these little sweet and savory puffs are a great snack to bring to any get-together.
Schaller & Weber’s Pâté with Goose adds a richness to these bites, but the entire tube won’t be utilized. Use the leftovers on a charcuterie board with crusty bread and cornichons, make decadent deviled eggs by adding a scoop to the yolk mixture, or gently melt the pâté with butter and a splash of sherry and toss with warm pasta.
Beau Bien Herbed Red Onion Marmalade is the jam used in this recipe, but get creative and swap for any of the amazing preserves on the Aperitivo shelves.
Most frozen puff pastry will have two sheets in the box. If you are feeling frisky and want to make 48, grab a larger container of figs and double the number of prosciutto slices.
Fig Wellingtons
Makes 24 two-bite snacks
- 1 sheet thawed puff pastry
- 12 dried black mission figs (a small container will have more than enough)
- 12 slices La Querica prosciutto
- 1 tube Schaller & Weber Pâté with Goose
- 1 jar Beau Bien Herbed Red Onion Marmalade
- 1 egg
- Assorted salts or seeds – poppy seed, flake salt, smoked salt, fleur de sel, sesame seeds, etc.
Preheat oven to 400℉ and line a baking sheet with a silicone mat, aluminum foil or baking spray.
Gently roll out thawed puff pastry sheet on a lightly floured surface until the rectangle almost doubles in size. Slice the sheet into 24 smaller pieces. Start by slicing the longer end of the sheet into thirds using the folded lines as a guide. Cut each third in half.
In the other direction, cut down the middle, then each of those halves in half. That should give you 24! Stack up the rectangles and cover with a damp paper towel until ready to assemble the wellingtons.
Slice the stem off 12 figs and cut in half lengthwise and keep to the side.
Cut each slice of prosciutto in half lengthwise and set aside. If the slices are extra long, cut into thirds and snack on the rest while you assemble.
Make an assembly line. Place the puff pastry stacks, halved figs, prosciutto slices and spoons in both the jam and pâté on a large cutting board. Fill a small bowl with water and use a pastry brush (or your finger) to seal the edges.
Start by rolling out 1 piece of puff pastry until it is roughly 2 in. x 3 in. Place a few slices of the onions on the middle of a prosciutto slice. Smear about a ½ teaspoon of the pâté on the fig and lay face down on the onion. Wrap the prosciutto around the fig and place in the middle of the puff pastry sheet. Brush the edges with water and bring the corners together. Seal the edges by squeezing and gently pressing down so there are no holes in the bottom. Set on the prepared sheet tray.
Repeat until all 24 are assembled. Beat the egg with 1 tablespoon of water and brush on each of the wellingtons. Sprinkle with salt or poppy seeds and bake for 12-15 minutes, rotating the pan halfway, until golden brown.
Let cool and serve with grainy mustard.
Fig Wellingtons can be made in advance. Once cooled, keep in an airtight container in the fridge and bring up to room temperature before serving.
