Mini Beef Wellingtons
Amy Gee
ingredients
- 7 ounces frozen puff pastry, preferably all butter, thawed
- 1/3 cup Boursin cheese (about 2 1/2 ounces), at room temperature
- 1/2 pound trimmed beef tenderloin, cut into 1/2-inch cubes
- Sale and freshly ground pepper
- 1 large egg, lightly beaten
directions
- 1
Preheat overn to 400 degrees. On a lightly floured sheet of parchment paper, roll out the puff pastry to a 7 1/2 -by- 15 inch rectangle, about 1/8 inch thick. Cut the pastry into 1 1/2 inch squares.
- 2
Spoon 1/4 teaspoon of the Boursin in the center of each pastry square. Season the beef with salt and pepper and set a cube on each pastry square. Fold the pastry over the beef, tucking in the corners. Arrange the pastries seam side down on a large baking sheet lined with parchment paper. The recipe can be prepared to this point and frozen for up to 1 week.
- 3
Lightly brush each pastry with the beaten egg. Bake for 10 - 12 minutes, or until puffed and golden brown. Let cool clightly, then serve!
Source: Dan Pillemer (with help from Kim)
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