Beef Wellington

Ingredients

• 2 tablespoons butter
• 1 cup chopped mushrooms
• 1 cup chopped onion
• 2 tsp minced garlic
• 1/2 tsp salt
• 2 tablespoon cognac
• 1 package frozen puff pastry
• 1 box semisoft pepper cheese softened
• 1 cup coarsely chopped leftover beef or lamb
• 1 egg beaten
• 1 tsp water

Instructions

1. In a large skillet, melt butter over medium heat. Add mushrooms, onions, garlic, and salt. Cook about 10 minutes or until juices from mushrooms have evaporated. Add cognac; cook until evaporated.
2. On lightly floured surface roll out pastry sheets into 12 inch squares. Cut into 4-6inch squares. Divide cheese among puff pastry squares, placing cheese in center of each square. Top with leftover beef and mushroom mixture.
3. In a small bowl, lightly whisk egg and water together. Brush the edges of the pastry squares with the egg mixture. Pull the corners of each pastry square to the center; pinch edges closed. Place, seam side down, on a baking sheet. Chill for 15 minutes.
4. Preheat oven to 400. Brush pastries with remaining egg mixture. Bake for 25 minutes.