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Simply Potatoes Wellington

Contributed By: sharon, NY | See all of sharon's recipes
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Active Time:  30 Minutes
Total Time:  42 Minutes
  8 servings
This is a buttery hash brown with a mushroom filling,topped with puff pastry.Like a Beef Wellington,minus the beef,replaced with potatoes!
4 T.butter,divided
1 1/2 cups julienned leeks
1 shallot,minced
3 cups sliced mushrooms
3 T chicken stock
1 1/2 cups half and half or whole milk
1/2 t.salt,divided
1/2 t.pepper,divided
1 pkg.Simply Potatoes Garlic Herb Hash Browns
4 oz.puff pastry
egg wash:1 egg beaten with 1 T.milk
1.Heat 2 T.butter in large saute pan over medium heat.Add leaks and shallot,stirring often,about 5 minutes.Add mushrooms and saute another 8-10 minutes.

2.Add chicken stock and half and half or milk and simmer until thickened.Add 1/4 t.salt and pepper and remove to medium bowl.Wipe out pan.

3.Add remaining butter to pan with Simply potatoes and remaining salt and pepper and cook over medium heat until golden brown on bottom.Preheat oven to 375 degrees.

4.Top potatoes with mushroom mixture.Roll puff pastry to fit pan and place on top of potatoes and mushrooms.Brush pastry with egg wash and bake 10-12 minutes.Cut in wedges.Serves 8.

Date Added: 03/07/2012
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