Beef Wellington Pockets
By kare2tock
Delicious flavors from tender beef, caramelized onions, mushrooms and melted cheese baked in a light and flaky puff pastry pocket.
Ingredients
- 6 oz beef steak (I use sirloin, you can also use leftover pot roast)
- Salt and Pepper
- 1 egg
- 1 tbsp. water
- 1 tbsp. butter
- 3/4 cups finely chopped mushrooms
- 1/2 onion, finely chopped (about 1/2 cup)
- 2 slices provolone or 1 american sandwich cheese slices
- All-purpose flour
- 2 - 5X5 inch puff pastry squares
Details
Servings 2
Level of difficulty Easy
Preparation time 15mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Season the beef and grill or broil to desired doneness
Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
Sprinkle the work surface with the flour. Put a pastry square on the work surface and roll them, one at a time, lengthwise making it approx 5 X 6 inch Brush the pastry sheet with the egg mixture. Lay a slice of provolone or half of a slice of american cheese in the center of the puff pastry. Spread the mushroom mixture on top of the cheese. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Press the ends with the tine of a fork to seal. Brush with the egg mixture and bake at 425 degrees until golden brown
Can be made ahead and frozen.
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