Apple Mini Beef Wellingtons - Gina's Gourmet
1lb. beef tenderloin, cubed
2 Tbsp. Gina’s Gourmet Apple Spread
1 shallot, finely diced
¼ cup Boursin cheese
1 tbsp. olive oil
½ tsp. fresh rosemary, finely chopped
¼ tsp. ground black pepper
¼ tsp. salt
1 large egg, lightly beaten
1 pkg. frozen puff pastry
Preheat oven to 450 degrees. Heat oil in medium nonstick skillet. Add shallot and rosemary sauté for 2 to 3 minutes until soft. Add apple spread, salt and pepper. Whisk together egg and one tablespoon in a small bowl.
Roll one puff pastry sheet into a 9x12 rectangle on a lightly floured counter. Cut into 12-inch squares. Arrange 1 beef cube in the center of each pastry square, and sprinkle with a pinch of salt. Top each beef cube with about ½ teaspoon Boursin cheese and 1 teaspoon of apple mixture.
Brush edges of pastry squares with egg mixture. Fold dough corners over filling in the center to make a pocket, pinching to seal. Repeat with remaining ingredients, and brush with remaining egg mixture.
Bake 9 minutes or until pastry is puffed and golden brown. Let stand for 10 minutes.
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