Best Corned Beef Wellington Recipes

CORNED BEEF WELLINGTON image

Yield 8 servings

Number Of Ingredients 9

Ingredients:
3-1/2 lb. corned beef
1 cup sour cream
1/3 cup prepared horseradish, drained
1/4 cup Dijon-style mustard
1/4 cup chopped fresh parsley
1/2 tsp. pepper
1/2 pkg. (17.3 oz.) frozen puff pastry dough, thawed
1 egg, beaten

Steps:

At least 4 hours before serving, cook corned beef according to package directions. Cool to room temperature. Combine sour cream, horseradish, mustard, parsley and pepper; set aside. On a lightly floured surface, roll out dough into a 13-inch square. Cut a 3-inch wide strip from one side of the dough (making the dough 13x10-inches). Using a 2-1/2x3-inch shamrock-shaped cookie cutter, cut out shamrocks from the 3-inch strip of pastry; set aside. Place corned beef at one end of the pastry; spread with 1 cup of the sauce; reserve remaining sauce. Fold pastry edge up and over corned beef. Brush dough edges with water; pinch together edges and tuck under. Brush shamrocks with water and arrange over top of beef (on pastry). Place on baking sheet sprayed with cooking spray. Brush with egg. Bake 20-30 minutes at 375 degrees or until golden. Serve with remaining sauce.

Corned Beef Wellington image

Provided by Cathy Bory @DeerParkMamma

Categories Beef

Number Of Ingredients 8

3-1/2 pound(s) corned beef
1 cup(s) sour cream
1/3 cup(s) prepared horseradish (drained)
1/4 cup(s) dijon-style mustard
1/4 cup(s) chopped fresh parsley
1/2 teaspoon(s) pepper
1/2 package(s) frozen puff pastry dough, thawed (17.3 oz pkg.)
1 - egg, beaten

Steps:

At least 4 hours before serving, cook corned beef according to package directions. Cool to room temperature. (I have also cooked the meat the night before and then continued the recipe 1-1/2 hrs before serving.)
Combine sour cream, horseradish, mustard, parsley and pepper. Set aside.
On a lightly floured surface, roll out dough into 9x13" square. Cut a 3" strip from one side of the dough (making the dough 13/10"). Optional: Using a 2-1/2 x 3" shamrock shaped cookie cutter, cut out shamrocks from from the 3" strip.
Place corned beef at one end of the pastry. Spread it with 1 cup of sauce. Fold pastry edge up and over the meat. Brush dough edges with water, pinch together edged and tuck under. Brush shamrocks with water and arrange over top of pastry.
Place on cookie sheet sprayed with cooking oil spray. Brush with egg. Bake 20-25 minutes or until golden. cut into thick slices and serve with remaining sauce.