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.
Serves6
Preparation Time25 min
Cooking Time25 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
Instructions
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In one large skillet cook your beef until it is well done and crumbled up, add in your garlic salt and salt.
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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.
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Preheat oven to 400 degrees F.
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On a lightly floured surface, roll out puff pastry to a 12-inch square. Cut into four 6-inch squares.
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Divide cheese among puff pastry squares, placing cheese in center of each square. Top with beef and then top with mushroom mixture.
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In a small bowl, lightly whisk together egg and the water. Brush the edges of the puff pastry squares with the egg mixture.
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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.
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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.