Roast Beef Wellington Pockets
Ingredients
8 oz. button mushrooms
3 cloves garlic
1 small onion
1 tbsp. olive oil
1 tsp. steak sauce
Salt and pepper
1 egg
½ pkg. (1 sheet) frozen puff pastry, defrosted
5-6 slices roast beef, torn into small pieces
Dijon mustard and flaky sea salt for serving (optional)
Directions
Makes 9
Preheat oven to 375 degrees F.
Combine the mushrooms, garlic, and onion in a food processor and pulse until finely chopped. Heat 1 tbsp. olive oil in a large skillet over medium heat. Add the mushroom mixture and cook until nearly all liquid is evaporated, about 10 minutes. Add 1 tsp. steak sauce and salt and pepper to taste. Let cool slightly.
Prepare egg wash: combine 1 egg + 1 tbsp. water. Set aside.
Unroll the puff pastry and cut into 9 squares. On each square, place a spoonful of mushroom filling, about a tablespoon of roast beef, and then more mushroom filling to enclose the beef. Brush the edges of each square with egg wash and pull the edges to the center to fully enclose. Transfer the roast beef pockets to a sheet tray lined with parchment paper and brush the outside of each pocket with more egg wash.
Bake for 22-25 minutes until golden brown. If the pastry begins to open at the top while baking, gently press them back together when they are hot out of the oven. Top with flaky sea salt and serve with mustard for dipping.
