Cheese Wellington - A
- Ready In:
- 40mins
- Ingredients:
- 4
- Yields:
-
1 large appetizer
ingredients
- 1 (17 ounce) package frozen puff pastry, thawed
- 1 (8 ounce) round edam cheese, red rind removed
- 1 tablespoon honey dijon mustard
- 1 egg, separated
directions
- Preheat oven to 400ºF.
- Cut two circles from the puff pastry dough, one 7-1/2" round, and one 7" round.
- Place cheese, with the rind removed, on the smaller circle.
- Spread with mustard.
- Brush edge of the pastry with slightly beaten egg white.
- Cover completely with larger circle of dough.
- Seal edges well and crimp with fork.
- Brush top of dough with egg yolk.
- You can refrigerate the Wellington at this point, well covered, for several hours.
- Place the Wellington in a pie pan and bake for 20-25 minutes.
- Break through the top crust to serve.
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RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>