By Harlene Deane
These are perfect for those nights when “What’s for dinner?” is already in your freezer. No thawing required before baking!
Roast Beef Wellington Puff Pastry
The Roast Beef Wellington with Horseradish Sauce Puff pastry is stuffed with roast beef, Swiss cheese and mushrooms, baked and served with a horseradish sauce.
• 1 tbsp unsalted butter
• 1/4 lb sliced mushrooms
• 1 tbsp. shallots, minced
• 1 clove garlic, minced
• 1 tsp. flat parsley, minced
• 6 ounces Swiss cheese, grated
• 6 ounces roast beef, sliced thin
• 1 1/2 tbsp. prepared horseradish
• salt and pepper, to taste
• 17 ounces frozen puff pastry*
• 1 egg, beaten
• 1 tbsp. water
Horseradish Sauce
• 3/4 cup sour cream
• 1/8 cup prepared horseradish
• 1/8 tsp. minced garlic
Combine and store in refrigerator until ready to serve.
Melt the butter in a large skillet. Add mushrooms, shallot, garlic and parsley. Sauté 3-4 minutes. Remove from heat and cool. Drain well. Toss with cheese, beef, and 1 1/2 tbsp. horseradish in a large bowl and add salt and pepper to taste.
Thaw puff pastry. Roll out each sheet to approximately 11” square and cut in half diagonally to create two 11”x11”x16” triangles. Divide beef mixture.
Combine water and beaten egg. Brush egg wash on the edges of the squares. Fold to create a smaller triangle and pinch the edges to seal with the tines of a fork. Brush remaining egg wash over the triangles. Place pastries on wax or parchment paper-lined cookie sheets and place in freezer until firm. Remove from freezer, wrap in aluminum foil, store in freezer ziploc bags and place back in freezer.
Ready to bake?
Preheat oven to 400. Remove wellingtons from freezer and unwrap. Place on foil covered cookie sheets. Bake until puffed and golden, approximately 20-25 minutes. They should be very golden.
*Pepperidge Farm Puff Pastry can be found in freezer section at Publix on Lady’s Island.
