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1
To a large saute pan over medium heat, add the oil, mushrooms, garlic and paprika.
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2
Season with salt and pepper, to taste, and saute the mushrooms until brown and tender, about 3 to 4 minutes.
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3
Remove the mushrooms to a food processor and add the mustard.
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4
Pulse until coarsely ground.
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5
Transfer the mixture to a bowl and let cool.
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6
Wellzones:
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7
In a small bowl whisk the egg together with 2 tablespoons of water, to make an egg wash, and set aside.
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8
Roll out the puff pastry on a lightly floured flat surface.
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9
Lightly dust the top of the pastry with flour and roll out, using a rolling pin, until it is 1/4-inch thick.
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10
Cut out 6 large rounds about 5 inches in diameter.
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11
You can use the lid of a small pot to cut out the rounds.
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12
Put a heaping tablespoon of the mushroom filling in the center of 1 of the puff pastry rounds.
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13
Add a heaping tablespoon of the cubed tenderloin on top of the mushroom mixture.
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14
Season with a salt and pepper, to taste.
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15
Brush the edge of the lower half of the puff pastry round with egg wash.
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16
Fold the upper half of the puff pastry round over the filling to make a half moon.
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17
Press the edges together and crimp with the tines of a fork to seal.
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18
Put on a sheet tray lined with parchment paper.
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19
Repeat with remaining rounds and filling.
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20
Put the Wellzones in the refrigerator until the dough is cold and firm, about 30 minutes
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21
Preheat the oven to 400 degrees F.
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22
Brush the tops of the Wellzones with the egg wash and bake until golden brown, about 20 minutes.
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23
Remove from the oven to a serving platter and serve hot with the cheese sauce.
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24
Cheese Sauce:
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25
While the Wellzones are baking, melt the butter in a saucepan over medium heat.
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26
Stir in the flour and cook for 2 minutes.
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27
Whisk in the milk, beer, Worcestershire sauce, paprika, and white pepper and bring to a simmer.
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28
Stir in the cheese and cook until completely melted and combined.
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29
Remove from heat and serve with the Wellzones.
