INDIVIDUAL ROAST BEEF WELLINGTON

INDIVIDUAL ROAST BEEF WELLINGTON

Ingredients

8 oz. sliced button or baby bella mushrooms
1-2 Tbs. unsalted butter
2-3 cloves garlic, crushed
1/2 lb. deli roast beef, thinly sliced, chopped (may substitute shredded leftover roast beef in place of the deli roast beef, if desired)
8 oz. Swiss cheese, shredded
1 lb. box Pepperidge Farms frozen puff pastry sheets, thawed (there are 2 puff pastry sheets in a box)
1 egg beaten with 1/2 Tbs. water to create an egg wash
Horseradish Sauce
3/4 cup sour cream
3 Tbs. mayonnaise
1-2 tsp. freshly grated horseradish, or more if desired
dash of Worcestershire sauce

Instructions

Preheat the oven to 375 degrees F.
In a large saute pan or skillet over medium high heat, melt the butter. When the butter is sizzling a bit, add the mushrooms and garlic, cooking for 2-3 minutes or until the mushrooms are softened slightly and the garlic is fragrant; remove from heat and let the mushroom mixture cool slightly.
Meanwhile, in a large mixing bowl, gently toss the chopped roast beef and cheese together, then add the semi-cooled mushroom mixture and toss once more.
Unwrap the puff pastry and lay one sheet out onto a very lightly floured work surface. Using a rolling pin, roll out the puff pastry to about 12″ x 12″ in size, then cut the puff pastry sheet in half diagonally to create two triangles.
Mound one quarter of the prepared roast beef filling onto one side of a puff pastry triangle, leaving about 1/2″ of space around the outer edge of the triangle; fold the dough over the filling. to create a smaller triangular packet.
Using a fork, press the edges of the dough together to seal the packet tightly; place the packet on a greased baking sheet, then lightly brush the packet with egg wash. Repeat with the remaining puff pastry dough and filling to create a total of 4 large beef packets.
Bake the roast beef packets, uncovered, on the center rack of the preheated oven for 15-20 minutes, or until the packets are nicely golden brown, puffy and hot throughout.
Serve warm, with the prepared horseradish sauce on the side for dipping.

 

source : chefalli.com

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