Charlie’s Pride has done it again with this new twist on Beef Wellington, combining our seasoned pastrami and sautéed vegetable goodness with Charlie’s Pride savory Au Jus.
| ½ lb | Charlie's Pride Pastrami, thinly sliced |
| 1 Packet | Charlie's Pride Pastrami Au Jus |
| 1 Tbsp | Oil |
| 4 oz | Roasted red peppers, diced |
| 4 oz | Mushrooms, sliced |
| 4 oz | Onion, diced |
| Pinch salt/pepper | |
| 1 | Puff pastry sheet (12x12) |
| 1 | Egg |
Preheat oven to 400°F. Prepare Pastrami Au Jus with sliced pastrami as per the packet instructions, set aside. Heat oil in large sauté pan on medium heat; sauté vegetables for 4 minutes, then mix in salt and pepper. On a prep table or counter surface, cut 12x12 pastry sheet into four 6x6 squares. In a mixing bowl, whisk egg well and set aside. Fill each pastry sheet with one quarter of vegetables and drained pastrami. Fold one corner of one pastry sheet over to opposite corner to form a triangle; seal with egg wash. Repeat for remaining pastry sheets. Brush outside of all pastry sheets with egg wash; place on greased baking sheet in oven for 10-12 minutes or until golden brown. Serve hot and enjoy.