Name: Beef Wellington Pockets
Prep time: 25 min
Cook time: 25 min
Ingredients: 2 tablespoon butter; 1 cup fresh mushrooms, chopped; 1 cup onion, chopped; 2 teaspoon garlic, minced; 1/2 teaspoon salt; 2 tablespoon red wine; 1 (from 17-ounces box)frozen puff pastry, thawed, Pepperidge Farm; 1 (5.2-ounces) box of Boursin semisoft pepper cheese, softened; 2 cup ground beef cooked and crumbly; 1 1/2 teaspoon garlic salt; 1 egg, lightly beaten; 1 teaspoon water

Beef Wellington Pockets

By: Bridgett from The Happy Little Tomato

This budget-friendly recipe revamps a gourmet classic, keeping all of the great flavors. Coming from Bridgett at The Little Happy Tomato, these wonderful individual pockets are jam packed with fresh mushrooms, garlic, and loads of beef, and are then baked until they are golden brown.

Notes

Check out more recipes from Bridgett at The Happy Little Tomato.

Serves6

Preparation Time25 min

Cooking Time25 min

Ingredients

2 tablespoons butter
1 cup fresh mushrooms, chopped
1 cup onion, chopped
2 teaspoons garlic, minced
1/2 teaspoon salt
2 tablespoons red wine
1 (from 17-ounces box)frozen puff pastry, thawed, Pepperidge Farm
1 (5.2-ounces) box of Boursin semisoft pepper cheese, softened
2 cups ground beef cooked and crumbly
1 1/2 teaspoon garlic salt
1 egg, lightly beaten
1 teaspoon water

Instructions

In one large skillet cook your beef until it is well done and crumbled up, add in your garlic salt and salt.
In a large skillet, melt butter over medium heat. Add mushrooms, onions, garlic, and salt. Cook about 10 minutes or until juices released from mushrooms have evaporated. Add red wine; cook until wine has evaporated.
Preheat oven to 400 degrees F.
On a lightly floured surface, roll out puff pastry to a 12-inch square. Cut into four 6-inch squares.
Divide cheese among puff pastry squares, placing cheese in center of each square. Top with beef and then top with mushroom mixture.
In a small bowl, lightly whisk together egg and the water. Brush the edges of the puff pastry squares with the egg mixture.
Pull the corners of each pastry square to the center; pinch edges closed. Place, seam sides down, on a baking sheet. Chill in refrigerator for 15 minutes.
Remove Wellingtons from refrigerator and brush tops of pastries with the remaining egg mixture (I poked the sides of my wellingtons with a fork to allow the cheese to breathe, don't poke the top that's where the cheese is).
Bake in preheated oven about 25 minutes or until puffed and golden brown. Allow to cool for about 5 minutes.

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SissieSass

Nov 30, 2018

Do you think I could use something like zucchini instead of the mushrooms? I can't have them, so I want to use something I can have to try this recipe. I have heard of beef wellington, but I have never tried it. How close are these to the original flavor of a beef wellington?

Edmund K

Jul 30, 2017

I'm forever grateful to whoever figured out how to mass produce puff pastry. I've made it myself and it's not difficult, just time-consuming. So, it makes a dish like this something much more quick and easy to whip together. This is a nice mimicking of the regular Beef Wellington in a miniature form and it's become one of our favorites to make. A few of these combined with a light salad, and it's a perfect dinner.