Mini Roast Beef Wellingtons with Horseradish Sauce

Baked Puff Pastry filled with a mixture of Roast Beef, Swiss Cheese and Mushrooms served with a spicy Horseradish sauce.

Servings: 8

Directions

1. Preheat oven to 400F.

2. Melt the butter in a large skillet. Add the mushrooms, shallot, garlic, and parsley. Sauté 3 to 4 minutes or until liquid from mushrooms evaporate. Remove from the heat and let cool. Place in a large bowl with shredded cheese, roast beef, and the horseradish. Mix well to distribute horseradish.

3. Thaw the puff pastry on the counter. Place sheet on a floured surface, open the folds, and then crimp together the seams. Use the rolling pin to flatten seams. Cut each sheet into four, smaller rectangles. Cut those rectangles into four smaller squares/rectangles. Refrigerate.

4. Working with one small rectangle at a time, roll out each rectangle to about 1” x 2”. Make an egg wash with the beaten egg and the water, then brush egg wash on the edges of the rectangle. Place about 1 Tbsp. of filling in the center, then fold corners together to form a triangle. Press edges together. Using a fork, crimp the edges of the pastry together, so that they are completely sealed and decorated. Place on a parchment-lined baking sheet, and refrigerate. Repeat with remaining filling and pastry squares. Brush a little egg wash over the completed pastries.

5. Bake wellingtons in a preheated 400 F oven for 15-20 minutes or until golden brown. Meanwhile, make the horseradish sauce by mixing sour cream, horseradish and salt and pepper together to taste. Add more horseradish if a spicier sauce is desired, less for a mild one. Serve hot pastries with the sauce.

6. *If desired place filling inside of phyllo cups (available in the freezer section) and bake according to package directions. Serve with horseradish sauce and garnish with minced chives.

Ingredients

• 1 tbsp. butter

• 1/3 lb. cremini mushroom, chopped

• 1 tbsp. shallot, minced

• 1 garlic clove, minced

• 1 tbsp. fresh parsley, minced

• 2 oz. Ementhaltier or Gruyere cheese, grated

• ½ lb. deli roast beef, julienned (premium/rare preferred)

• 2 tsp. prepared horseradish

• salt and pepper, to taste

• 1 sheet puff pastry, frozen * (or sub frozen phyllo cups if desired)

• 1 egg, beaten

• 1 tbsp. water

Horesradish Sauce

• 4 oz. sour cream, light or regular

• 1 tbsp. prepared horseradish

• salt and pepper