Corned Beef Wellington

Name: Corned Beef Wellington
Ingredients: Ingredients:; 3-1/2 lb. corned beef; 1 cup sour cream; 1/3 cup prepared horseradish, drained; 1/4 cup Dijon-style mustard; 1/4 cup chopped fresh parsley; 1/2 tsp. pepper; 1/2 pkg. (17.3 oz.) frozen puff pastry dough, thawed; 1 egg, beaten

9 ingredients

1 steps

Ingredients

Ingredients:
3-1/2 lb. corned beef
1 cup sour cream
1/3 cup prepared horseradish, drained
1/4 cup Dijon-style mustard
1/4 cup chopped fresh parsley
1/2 tsp. pepper
1/2 pkg. (17.3 oz.) frozen puff pastry dough, thawed
1 egg, beaten

Directions

1

{"0":"At least 4 hours before serving, cook corned beef according to","1":"package directions. Cool to room temperature.","3":"Combine sour cream, horseradish, mustard, parsley and pepper; set aside.","5":"On a lightly floured surface, roll out dough into a 13-inch square. Cut a","6":"3-inch wide strip from one side of the dough (making the dough","7":"13x10-inches). Using a 2-1\/2x3-inch shamrock-shaped cookie cutter, cut out","8":"shamrocks from the 3-inch strip of pastry; set aside.","10":"Place corned beef at one end of the pastry; spread with 1 cup of the sauce;","11":"reserve remaining sauce. Fold pastry edge up and over corned beef. Brush","12":"dough edges with water; pinch together edges and tuck under. Brush shamrocks","13":"with water and arrange over top of beef (on pastry). Place on baking sheet","14":"sprayed with cooking spray. Brush with egg. Bake 20-30 minutes at 375 degrees or until","15":"golden.","16":"Serve with remaining sauce."}