Corned Beef Wellington

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   At least 4 hours before serving, cook corned beef according to

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   package directions. Cool to room temperature.

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   Combine sour cream, horseradish, mustard, parsley and pepper; set aside.

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   On a lightly floured surface, roll out dough into a 13-inch square. Cut a

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   3-inch wide strip from one side of the dough (making the dough

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   13x10-inches). Using a 2-1/2x3-inch shamrock-shaped cookie cutter, cut out

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   shamrocks from the 3-inch strip of pastry; set aside.

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   Place corned beef at one end of the pastry; spread with 1 cup of the sauce;

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   reserve remaining sauce. Fold pastry edge up and over corned beef. Brush

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    dough edges with water; pinch together edges and tuck under. Brush shamrocks

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    with water and arrange over top of beef (on pastry). Place on baking sheet

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    sprayed with cooking spray. Brush with egg. Bake 20-30 minutes at 375 degrees or until

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    golden.

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    Serve with remaining sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.