Roast Beef Wellington

​Like most families, our family has a rhythm. Everyone comes home at fairly regular times in the evenings - probably because I serve dinner at roughly the same time every night and if they're late - they miss it.  We have a rhythm to our meals too.  We all tend to take on the same tasks to help with meal preparation and we even sit in the same seats mat the table. When it comes time to clean up, we all have our jobs to help make the process as painless as possible. 

It all just works. Well it works we're all home that is. Ben had to do some traveling last month which shouldn't really impact our meals all that much but it just seems to throw off our family rhythm. For some reason, when Ben's out of town, dinnertime just doesn't have the same flow as it does when the four of us are together. 

I've finally learned to stop trying to find a new, temporary rhythm for the 3 of us and we just do things completely different when Ben's out of town.  I make kid friendly food and I tend to pull more things out of the freezer for easy meals. This roast beef wellington in puff pastry triangles recipe is perfect for a quick and easy meal when it's just the 3 of us. 

These can be made ahead of time and pulled out of the freezer, placed on a baking sheet (still frozen) and cooked in about 20 minutes. 

Roast Beef Wellington
1 Tablespoon butter                                1 ½ + 1/8 cup T. horseradish
¼ pound mushrooms, sliced                 salt and pepper
1 Tablespoon shallots, minced              17 ounces puff pastry sheets
1 clove garlic, minced                             1 egg, beaten
1 teaspoon fresh parsley                        1 Tablespoon water
6 ounces Swiss, grated                            ¾ cup sour cream
6 ounces roast beef, sliced                     1/8 teaspoon garlic

​Melt butter in skillet, add mushrooms, shallot, garlic and parsley.  Saute 3-4 minutes.

​Removed from heat, drain and cool.  Toss with cheese, beef, 1 ½ T. horseradish and add salt and pepper.  

​​Thaw puff pastry.  Roll out each sheet into 4 squares.

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​Divide mixture among squares.
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​Make an egg wash with beaten egg and water.  Brush egg wash on edges of squares and fold to create a smaller triangle.

​Seal with the tines of a fork.  Brush remaining egg wash over triangles.

​Bake 20 minutes at 400.

​Sauce:  Combine sour cream, 1/8 T. horseradish and garlic.  (I didn't make the sauce to go with these because I was in a hurry but you definitely should try it.)

Serve.

​You can serve this for dinner, as an appetizer or even just a snack.  They are super good and easy to make.

If you want to make them ahead of time, you can fill the squares, fold them into triangles, crimp the edges, brush with egg and then pop them into the freezer.  I freeze mine on a cookie sheet for about an hour or until they are firm and then pop them into individual ziploc freezer bags.  I transfer them right from the freezer to the oven and add an extra 10 minutes or so to the cooking time.

Ciao!

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