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Pre-heat oven to 400°F
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On a lightly floured sheet of parchment paper, roll out one sheet of puff pastry, into a 10 x 15 rectangle, about an 1/8 inch thick.
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Cut the pastry into 2*2 inch squares
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Spoon a scant 1/4 tsp of Boursin cheese into the center of each square
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Season the cubed beef with salt and pepper
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Set a beef cube on each pastry square
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Fold the pastry over the beef, neatly tucking in the corners
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Arrange the pastries seam side down on a large baking sheet lined with parchment paper. Repeat with the second sheet of puff pastry.
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At this point, the recipe can be frozen for up to one month. (See Note)
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When ready to bake lightly brush each pastry with the egg wash mixture.
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Bake 12 -15 minutes, or until puffed and golden brown.
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Let cool slightly, then transfer to a platter to serve with sauce
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To make sauce combine Boursin cheese, cream cheese, and Worcestershire sauce.