Total Time
40mins
Prep 15 mins
Cook 25 mins

From Linda Larsen,Your Guide to Busy Cooks, on About.com. This rich, savory appetizer would be wonderful served before a meal on a cold night. Or serve it as a main course all on its own, with lots of veggies and crackers.

Ingredients Nutrition

Directions

  1. Preheat oven to 400ºF.
  2. Cut two circles from the puff pastry dough, one 7-1/2" round, and one 7" round.
  3. Place cheese, with the rind removed, on the smaller circle.
  4. Spread with mustard.
  5. Brush edge of the pastry with slightly beaten egg white.
  6. Cover completely with larger circle of dough.
  7. Seal edges well and crimp with fork.
  8. Brush top of dough with egg yolk.
  9. You can refrigerate the Wellington at this point, well covered, for several hours.
  10. Place the Wellington in a pie pan and bake for 20-25 minutes.
  11. Break through the top crust to serve.

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