Recipe by Nana Lee
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.
- 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 See How It's Made
- 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.