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Cook the beef and the onions in a heavy cast iron skillet. When the beef is browned and the onion is tender pour off any accumulated fat if necessary. Stir in pickle relish and bouillon. Turn off heat. Spread the Cheddar cheese over the top of the ground beef mixture, reserving ½ cup for the top if desired.
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Place the beef in the center of the pastry and wrap it tightly, pressing the edges to seal. 6. Trim any excess pastry and brush the top with the beaten egg. Bake and Rest: 1. Preheat the oven to 400°F (200°C). 2. Transfer the beef wellington to a baking sheet lined with parchment paper. 3.
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Place 1 tbsp of ground beef filling onto the center of the smaller rectangle and fold the pastry over the filling. Wet your fingers with water and paste the edges together. Using a fork, gently press the fork on the edges of the puff pastry to get a nice fork impression. Beat the egg in a small bowl. Dip a pastry brush in the beaten egg and.
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Drizzle on some house sauce. Sprinkle with a bit of cheese. Brush the edges of the square with the egg wash, then bring one corner to meet the other, making a triangle pocket. Press the edges down with a fork to seal them. Repeat with the remaining puff pastry. Brush the tops of the pockets with the egg wash.
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Carefully fit each top over sandwich bottoms, and crimp edges together with a fork. Brush tops of sandwiches with egg wash, and sprinkle with bagel seasoning. Bake in the preheated oven until golden brown, 18 to 20 minutes. Cool on a rack for 8 to 10 minutes. Serve warm.
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Heat a frying pan, then add some oil. Season the beef with salt and pepper, then fry for a few minutes on each side. Transfer to a baking tray and finish cooking in the oven for about 20 minutes. Remove from the oven and leave to cool. Finally, assemble the beef wellington. Roll out the puff pastry into a rectangle.
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Turn the beef mixture into one large roll of beef (think about the shape of meatloaf), set it on the 2 puff pastry sheets, wrap it up with the seam side down, brush it with beaten egg, and cut slits across the top. Bake at 350 degrees for 45 to 50 minutes instead of 25 to 30 minutes.
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Preheat your oven to 350F/180C and take the pastry out of the fridge to soften a bit. Peel onion, carrot and potato. Dice all the vegetables into similar size pieces. Put a frying pan on medium heat with olive oil, chop up the rosemary and mince the garlic and add them to the pan.
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Remove and set aside. In the same pan add the butter and sliced brown mushrooms and saute till browned. Add back in the hamburger, minced garlic, garlic powder and fresh herbs and saute another 3 minutes all together. In a large bowl add cooked hamburger and mushrooms along with the panko bread crumbs, 1 tbsp of flour and egg.
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Lay phyllo dough on top of plastic wrap. Shingle prosciutto on top of phyllo to create a thin, even, overlapping layer, leaving a 2-inch border along the bottom and top of the phyllo dough. Spread mushroom mixture evenly over ham layer. Place tenderloin along the very bottom edge of the ham/mushroom layer.
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Preheat oven to 400 degrees F (200 degrees C). In a large skillet, cook butter, onions, and potatoes until softened. Add salt and pepper. Add ground beef and spices and cook until browned. Unroll puff pastry and cut into 4 rectangles. Spread beef mixture over puff pastry and sprinkle with cheese.
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Preheat oven to 425℉. Working with one puff pastry sheet at a time, roll it out so that it's long enough to cut 6 circles, 2 on each row, see video. Using a 4 inch cookie cutter or bowl, cut 6 circles, 2 per row. Fill each with a about a tablespoon of meat mixture in the middle of each pastry round.
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After the burgers get through cooking, top them with the cheese slices, and set them aside. Preheat oven to 400 degrees. Open your pastry sheets and slice them into 4 squares. Take a square and roll it out so it will spread a little. Take your burger and place it in the middle of the puff pastry.
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Instructions. Unroll the two puff pastry sheets and cut out 9 square pieces (Dimensions: 3×3) for each sheet. Add a spoonful of cooked ground beef on top of 9 squares. Sprinkle some cheese on top. Place another square piece of puff pastry on top of the cheese and press the edges until the two pieces stick together.
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Bake the puffs. Preheat the oven at 200 C / 400 F and brush the puffs with the remaining beaten egg. Tip - beaten egg gives a nice golden color. For a darker brown color use egg yolk with 2 tbsp of milk. Bake in the preheated hot oven on the middle rack for about 18 to 20 minutes until golden and puffed up.
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7. Fold the puff pastry up and over the prosciutto-wrapped patty as though wrapping a package. Using a pastry brush or your finger, dampen the puff pastry at each edge where the pastry folds over itself to securely seal all edges. Place the individual packages seam-side up on a large parchment paper-lined baking sheet, spacing them apart.