Maggie's Farm

Not fair to say "Beef Wellington Pockets" to a hungry guy in the morning, especially after I read the description!

Must get recipe.

So I found a recipe. Looks pretty close save for the kale, but I think most could figure out how to substitute it in. Any good? Who knows, but I'll try it.

http://katorade.blogspot.com/2007/12/another-one-for-company.html


2 tbsp. Butter

8 oz. fresh mushrooms

1 minced shallot

1/2 tsp. chopped fresh parsley

5 oz. coarsely grated Gruyere cheese

8 oz. julienned rare roast beef (I use the precooked one from trader joes)

2 tbsp. prepared horseradish

2 sheets puff pastry

1 egg, beaten with 1 tsp. water

Sauce:


1/4 cup sour cream

2 Tbsp prepared horseradish

1 clove minced garlic



Directions:

1) Preheat oven to 425 degrees. Melt butter in large skillet over medium high heat.

2) Add mushrooms, shallots, and parsley. Saute 3-4 minutes. Remove from heat and let cool. Drain well.

3) Lightly grease rimmed large baking sheet. Toss cheese, beef, horseradish, and mushroom mixture in large bowl to blend. Divide mixture into 6 portions.

4) Place 1 sheet of puff pastry on work surface. Cut into 3 even strips. Spoon 1 portion of filling mixture into center of each strip. Fold up sides on pastry, pinching to seal (do not compress filling).

5) Transfer to prepared baking sheet. Repeat with remaining puff pastry sheet.

6) Brush pastry with beaten egg mixture. Bake until puffed and golden, about 20 minutes.

7) Meanwhile, prepare sauce: Combine sour cream, horseradish, and garlic; blend well.