Recipe - Mini Beef Wellingtons

7 ounce Frozen puff pastry; thawed
1/3 cup Boursin cheese
One half pound Trimmed beef tenderloin; cut
into One half inch cubes
Salt and freshly ground
pepper
1 lg Egg; lightly beaten

1. Preheat the oven to 400 degrees. On a lightly floured sheet of parchment
paper, roll out the pastry to a 7 One half by 15 inch rectangle, about 1/8 inch
thick. Cut the pastry into 1 One half inch squares.

2. Spoon One fourth tsp of the cheese in the center of each pastry sqsuare. Season
the beef with salt and papper and set a cube on each pastry square. Fold
the pastry over the beef, neatly tucking in the corners. Arrenge the
pastries seam side down on a large baking sheet lined with paper. (MAKE
AHEAD: the recipe can be prepared up to this point up to a week ahead of
time and frozen)

3. Lightly brush each pastry with the beaten egg. Bake for 10 to 12
minutes, or until puffed and golden brown. Let cool slightly before
serving.

Posted to recipeludigest Volume 01 Number 272 by Wiggumgirl@aol.com on Nov
18, 1997