corned beef wellington
I came cross this recipe in a magazine many years ago. My husband loves it and company is impressed by the presentation and the flavors! It has been our "go to" recipe for St. Patrick's Day every year since! Slainte!
prep time
30 Min
cook time
5 Hr 30 Min
method
Stove Top
yield
6-8 slices
Ingredients
- 3-1/2 pounds 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 teaspoon pepper
- 1/2 package frozen puff pastry dough, thawed (17.3 oz pkg.)
- 1 - egg, beaten
How To Make corned beef wellington
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Step 1At least 4 hours before serving, cook corned beef according to package directions. Cool to room temperature. (I have also cooked the meat the night before and then continued the recipe 1-1/2 hrs before serving.)
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Step 2Combine sour cream, horseradish, mustard, parsley and pepper. Set aside.
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Step 3On a lightly floured surface, roll out dough into 9x13" square. Cut a 3" strip from one side of the dough (making the dough 13/10"). Optional: Using a 2-1/2 x 3" shamrock shaped cookie cutter, cut out shamrocks from from the 3" strip.
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Step 4Place corned beef at one end of the pastry. Spread it with 1 cup of sauce. Fold pastry edge up and over the meat. Brush dough edges with water, pinch together edged and tuck under. Brush shamrocks with water and arrange over top of pastry.
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Step 5Place on cookie sheet sprayed with cooking oil spray. Brush with egg. Bake 20-25 minutes or until golden. cut into thick slices and serve with remaining sauce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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