- 30 mins
- 60 mins
Ingredients
- HORSERADISH SAUCE:
- 2 Tbsp butter
- 8 oz fresh mushrooms, sliced
- 1 Tbsp minced shallots or onions
- 1 tsp chopped fresh parsley
- 12 oz Gruyere cheese, coarsely grated
- 8-12 oz rare roast beef, cut into julienne strips (deli roast beef can be
- substituted)
- 6 puff pastry sheets, cut into 6 inch squares
- 1 egg, beaten with 1 tsp water
- 1 1/2 cup sour cream
- 1/4 cup prepared horseradish
- 1/4 tsp minced fresh garlic
Preparation
Step 1
Preheat oven to 425. Lightly grease a jelly roll pan. Melt butter in large skillet over medium high heat. Add mushrooms, shallots and parsley. Saute for 3-4 minutes. Remove; drain well and cool. Toss cheese, beef, horseradish and mushroom mixture in large bowl. Divide into 6 equal portions. Place 1 puff pastry square on work surface and spoon 1 portion of filling mixture into center of pastry. Fold up corners of pastry, pinch to seal. Do not compress filling. Transfer to baking sheet, seam down. Repeat with remaining pastry and filling. Brush pastries with beaten egg mixture. Bake at 425 until puffed and golden, about 25-30 minutes. Combine sour cream, horseradish and garlic; mix well. Serve Wellingstons hot, acompanied with sauce.
NOTE: May be made ahead. Refrigerate until ready to bake.