Beef Wellington-Inspired Puff Pastry
Canned beef, jarred mushrooms, and shelf-stable puff pastry sheets.
-
1 can (about 6 oz) beef, drained and shredded
-
1/2 cup jarred mushrooms, chopped
-
1/2 small onion, finely diced
-
2 tbsp butter
-
1/2 tsp dried thyme
-
1/2 tsp garlic powder
-
1 tbsp Dijon mustard (optional, for extra flavor)
-
Salt & black pepper to taste
-
1 sheet shelf-stable puff pastry, thawed
-
1 egg, beaten (for brushing)
-
1/4 cup shelf-stable Parmesan or aged cheese, grated
Instructions:
-
Prepare the filling: Heat butter in a pan over medium heat. Sauté onion and mushrooms until softened. Stir in shredded beef, thyme, garlic powder, and mustard. Cook for 2 minutes and season to taste.
-
Assemble the pastry: Roll out puff pastry and place the filling in the center. Sprinkle with grated cheese.
-
Wrap & seal: Fold the pastry over the filling, sealing the edges. Brush with beaten egg for a golden finish.
-
Bake: Place on a lined baking sheet and bake at 400°F (200°C) for 20-25 minutes, or until golden brown.
-
Serve: Let rest for a few minutes, then slice and enjoy!
