Individual Roast Beef Wellington with Creamy Horseradish Sauce
If you love beef, like my family does, then you will adore these cheesy Roast Beef pies in puff pastry, better known as Roast Beef Wellington Packets. To satisfy the hard-working appetites in my house, these meat-filled (and portable,) "hand pies" hit the spot every time.
Servings: 4 large hand pies
Chef Alli
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Ingredients
- 8 ounces sliced button or baby bella mushrooms
- 1-2 tablespoons unsalted butter
- 2-3 cloves garlic, crushed
- 1/2 pound deli roast beef, thinly sliced, chopped (may substitute shredded leftover roast beef in place of the deli roast beef, if desired)
- 8 ounces Swiss cheese, shredded
- 1 pound box Pepperidge Farms frozen puff pastry sheets, thawed (there are 2 puff pastry sheets in a box)
- 1 large egg beaten with 1/2 Tbs. water to create an egg wash
Horseradish Sauce
- 3/4 cup sour cream
- 3 tablespoons mayonnaise
- 1-2 teaspoons freshly grated horseradish, or more if desired
- dash of Worcestershire sauce
Instructions
- Preheat the oven to 375 degrees F.
- In a large saute pan or skillet over medium high heat, melt the butter. When the butter is sizzling a bit, add the mushrooms and garlic, cooking for 2-3 minutes or until the mushrooms are softened slightly and the garlic is fragrant; remove from heat and let the mushroom mixture cool slightly.8 ounces sliced button or baby bella mushrooms, 1-2 tablespoons unsalted butter, 2-3 cloves garlic, crushed
- Meanwhile, in a large mixing bowl, gently toss the chopped roast beef and cheese together, then add the semi-cooled mushroom mixture and toss once more.1/2 pound deli roast beef, thinly sliced, chopped (may substitute shredded leftover roast beef in place of the deli roast beef, if desired), 8 ounces Swiss cheese, shredded
- Unwrap the puff pastry and lay one sheet out onto a very lightly floured work surface. Using a rolling pin, roll out the puff pastry to about 12" x 12" in size, then cut the puff pastry sheet in half diagonally to create two triangles.1 pound box Pepperidge Farms frozen puff pastry sheets, thawed (there are 2 puff pastry sheets in a box)
- Mound one quarter of the prepared roast beef filling onto one side of a puff pastry triangle, leaving about 1/2" of space around the outer edge of the triangle; fold the dough over the filling. to create a smaller triangular packet. Using a fork, press the edges of the dough together to seal the packet tightly; place the packet on a greased baking sheet, then lightly brush the packet with egg wash. Repeat with the remaining puff pastry dough and filling to create a total of 4 large beef packets.1 large egg beaten with 1/2 Tbs. water to create an egg wash
- Bake the roast beef packets, uncovered, on the center rack of the preheated oven for 15-20 minutes, or until the packets are nicely golden brown, puffy and hot throughout.
- In a small mixing bowl, make the horseradish sauce by combining the sour cream, mayonnaise, horseradish, and Worcestershire sauce; blend until smooth.3/4 cup sour cream, 3 tablespoons mayonnaise, 1-2 teaspoons freshly grated horseradish, or more if desired, dash of Worcestershire sauce
- Serve the Beef Wellington packets warm, with the prepared horseradish sauce on the side for dipping.
Notes
**Be sure to check the blog post for lots of my favorite tips and tricks, specific instructions, recommended tools and FAQ's for making this recipe.
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