Beef Puff Pastry Pockets 

These beef pockets are a poor mans beef Wellington. They are simple to make but are truly delicious. They would make a welcome addition to any dinner party.
Beef Puff Pastry Pockets
(Makes 8 pockets)
Ingredients
14-16 oz package of shredded beef
8 oz sliced mushrooms
2 shallots
2 sheets of thawed puff pastry
5.2 oz Boursen garlic and herbs cheese spread
4 oz butter
salt and pepper to taste
1 beaten egg for egg wash
Directions
Finely chop the mushrooms and shallots together
Sauté mushrooms and shallots mixture in 1/4 stick butter, season with salt and pepper and let cool
Cut the shredded beef into smaller pieces
Sauté beef in 1/4 stick butter, season with salt and pepper and let cool
Cut each pastry sheet into 4 pieces.
Spread 1/8 of Boursen cheese over each pastry square, then add 1/8 mixture of mushrooms and shallots mix, top with 1/8 of the shredded beef.
Put egg wash mixture around the edges of the puff pastry
Seal pocket from opposite ends crimping along the 4 seams
Place on parchment lined cookie sheet
Cover the top of each pocket with egg wash.
Bake at 400˚ for approximately 18 to 25 minutes until the puff pastry is cooked