Cheese Wellington - A - cooking recipe

Ingredients

1 (17 ounce) package frozen puff pastry, thawed
1 (8 ounce) round edam cheese, red rind removed
1 tablespoon honey dijon mustard
1 egg, separated

Preparation

Preheat oven to 400\u00b0F.
Cut two circles from the puff pastry dough, one 7-1/2\" round, and one 7\" round.
Place cheese, with the rind removed, on the smaller circle.
Spread with mustard.
Brush edge of the pastry with slightly beaten egg white.
Cover completely with larger circle of dough.
Seal edges well and crimp with fork.
Brush top of dough with egg yolk.
You can refrigerate the Wellington at this point, well covered, for several hours.
Place the Wellington in a pie pan and bake for 20-25 minutes.
Break through the top crust to serve.