By Chef Alli

Roast Beef Wellington Packets

Beef Wellington Packets


  • 8 oz. sliced mushrooms
  • 1-2 Tbs. unsalted butter
  • 2-3 cloves garlic, minced
  • 1 lb. deli roast beef, thinly sliced, chopped
  • 8 oz. Swiss cheese, shredded
  • 1 lb. box Pepperidge Farms frozen puff pastry sheets, thawed
  • 1 egg beaten with 1 Tbs. water to create egg wash

Horseradish Sauce

  • 3/4 cup sour cream
  • 3 Tbs. mayonnaise
  • 1-2 tsp. freshly grated horseradish
  • dash of Worcestershire sauce

Combine all ingredients in a small bowl and chill until ready to serve.


In a large saute pan or skillet over medium high heat, melt butter.  When butter is sizzling a bit, add mushrooms and garlic and cook for 2-3 minutes or until mushrooms are softened slightly and garlic is fragrant; remove from heat and let cool slightly.  Meanwhile, in a large mixing bowl, gently toss roast beef and cheese together, then add the mushrooms and garlic mixture.

Unwrap the puff pastry and lay one sheet out onto a greased sheet of parchment paper.  Using a rolling pin, roll out puff pastry to about 12 x 18 in size, then cut in half diagonally to create two triangles.

Place one quarter of the prepared filling onto one side of the puff pastry triangle, leaving about 1/2″ of space around the outer edge of the triangle; fold dough over filling.  Using a fork, press edges of dough together to seal tightly; brush pastry with egg wash.   Repeat with remaining dough and filling.

Bake packets, uncovered, in preheated 375 degree oven for 20-25 minutes, or until nicely golden brown and puffed.

Serve warm, topped with horseradish sauce.


  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to