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1
Preheat the oven to 400 degrees F.
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2
In a large skillet, cook the beef, stirring, over high heat until no longer pink, about 5 minutes.
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3
Add the onions, garlic, Essence, crushed red pepper and 1/4 teaspoon of the salt and cook, stirring, until the onions are soft and lightly caramelized, about 7 minutes.
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4
Add the tomato paste and heavy cream and cook until the cream is evaporated, 1 to 2 minutes.
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5
Remove from the heat and spread on a plate to cool.
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6
In a large skillet, melt the butter over medium-high heat.
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7
Add the mushrooms, thyme, Worcestershire and remaining 1/4 teaspoon salt and cook, stirring often, until most of the liquid has evaporated, 8 to 10 minutes.
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8
Remove from the heat and spread on a plate to cool.
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9
In a small bowl, beat the egg and water to make an egg wash.
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10
On a lightly floured surface, 1 at a time, roll the puff pastry sheets to an 1/8-inch thickness, about 11 inches square.
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11
Cut each sheet into 2 rectangles.
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12
Spread 1/4 of the cooled mashed potatoes along the lower third of the pastry, leaving a 1-inch border on 3 sides.
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13
Top with the beef and the mushrooms, then sprinkle the Gouda cubes over the top.
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14
Brush the sides with egg wash and fold the pastry over the filling to completely enclose.
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15
Press to seal the edges and with the tines of a fork, press to seal tightly.
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16
Transfer to a large baking sheet and paint with the egg wash. Cut 5 small steam vents in the top of the pastry.
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17
Repeat with remaining ingredients.
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18
Bake until starting to turn golden brown, 15 to 16 minutes.
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19
Sprinkle the top with the cheese and bake until the pastry is golden brown and the cheese is melted, about 4 minutes.
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20
Remove from the oven and let rest for 5 minutes.
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21
Transfer to a large serving platter, slice and serve hot.
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22
Mashed Potatoes
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23
3/4 pound Idaho potatoes, peeled and cut into large dice
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24
3/4 teaspoon salt
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25
6 tablespoons heavy cream
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26
2 tablespoons unsalted butter
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27
1/8 teaspoon white pepper
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28
1 tablespoon minced fresh parsley
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29
In a medium saucepan, combine the potatoes, 1/2 teaspoon of salt, and enough water to cover by 1 inch.
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30
Bring to a boil and cook until just fork tender, about 12 minutes.
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31
Remove from the heat and drain.
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32
Return to the pan and cook for 1 minute, mashing with a potato masher or heavy whisk over medium heat.
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33
Add the cream, butter, remaining 1/4 teaspoon salt, and pepper and mash until smooth.
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34
Mix in the parsley.
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35
Remove from the heat and spread on a plate to cool for the Wellingtons.
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36
(Note: the potatoes can be made in advance and refrigerated until ready to use in the other recipe.)
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37
2 1/2 tablespoons paprika
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38
2 tablespoons salt
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39
2 tablespoons garlic powder
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40
1 tablespoon black pepper
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41
1 tablespoon onion powder
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42
1 tablespoon cayenne pepper
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43
1 tablespoon dried leaf oregano
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44
1 tablespoon dried thyme
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45
Combine all ingredients thoroughly and store in an airtight jar or container.
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46
Yields: about 2/3 cup
