Reviewed: Feb. 21, 2009

200 degrees F was not enough to cook these in the time they were supposed to. Had to finally turn it up to 225 F. This recipe could have been a bit more flavorful but is a great idea in and of itself. I can see this sort of recipe working as a cordon bleu sort of sandwich or something like that even. This was my first time working with Phyllo dough and I also used the kind you get in the freezer section of your local grocery store. Do yourself a favor if you’ve never used it before and FOLLOW DIRECTIONS! Honestly, directions are not always the way to go I believe especially in cooking times. However, in this case it won’t work otherwise.

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2008

I ajusted this recipe for Our tastes,( just sauteed the mushrooms in butter and omitted onion, because lots of onion in the meat)turned out great, the sauce was just the right touch for perfection.

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ASARLO

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Mar. 1, 2008

Terrific and pretty easy! My husband said don't change a thing in the way I made it. (He doesn't like mushrooms so I omitted them and used more onions.)

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vkennedy

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Reviewed: Jan. 15, 2008

loved the parcels hated the sauce!

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SONYABOW

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jan. 30, 2007

This was very good! I had trouble getting the parcels to stay together but I think it was my own inexperience with puff pastry. The red grape sauce tasted so good on it!

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CSTRAIN

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Reviewed: Nov. 10, 2006

I love beef wellington, but this is a wonderful alternative. Thanks, Andy. I would recommend placing the parcels on a wire rack over another pan to avoid a soggy bottom. Great recipe!

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NeatNicole

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

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Reviewed: Oct. 18, 2006

This was a hit in our house. Hubby really liked it. Did it pretty much as it said. Used frozen sheets of puff pastry & it worked perfectly.

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Fell4u

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Reviewed: Oct. 15, 2006

I have made this numerous times now. It is wonderful and my husband absolutely loves it. It is a little time consuming but so very worth it.

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AVEYED

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Reviewed: Feb. 22, 2006

Tried this without the sauce, realized it was too bland. Asked my husband to wait two minutes and whipped up the sauce. With it, this dish went from good to excellent!

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Feb. 19, 2006

These are so good!! I didn't think the sauce was anything special and it definately doesn't NEED a sauce. I was trying to figure out how to use up ground meat I had in the freezer and still make something I could serve to company - these were perfect!

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TJGOULD

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Reviewed: Sep. 21, 2005

This whole dish turned out beautifully. I think the person that said it was difficult to keep all of the ingredients in the puff pastry either didn't roll the pasrty out at all, or forgot to put some flour underneath so it wouldn't stick. I made it for a dinner party and was congratulated on such an impressive dinner! I followed the recipe exactly except I reduced the amount of onion. You have most of the ingredients in your kitchen already. Try this one!

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