Mini Beef Wellington Pops

Step 1: Puree mushrooms in food processor. Season with salt and pepper and sauté on a frying pan until it becomes a spreadable paste.

Step 2: Sear all the sides of a piece of filet mignon steak and cool.

Step 3: Smother the steak in dijon mustard and put it in the fridge.

Step 4: Lay out plastic wrap. Put a few slices of prosciutto in the middle of the plastic wrap. Spread out some of the mushroom paste in the centre of the prosciutto. Put a piece of the filet in the centre, on top of the mushrooms.

Step 5: Using the plastic wrap, roll up the ingredients until it becomes a cylinder. Tighten the edges and put it in the fridge for 30 minutes. Preheat cooking oil in a saucepan to 375 degrees F.

Step 6: Unwrap the steak ball and put a lollipop stick into it. Cut out a square of puff pastry and cover the steak ball, twisting the bottom around the stick.

Step 7: Deep fry for 2 minutes.