8
Submitted by Bergy
"This is a versatile recipe that is great for lunch with a green salad, as a snack, or make tiny ones to serve as appetizers. They are freezer friendly. For large lunch appetites you may want to serve two per person. The recipe is medium"HOT" if you want spicy hot add another jalapeno The size and packaging of the puff pastry may vary from country to country. You will want to end up with eight 6" squares approx 1/8" thick."
photo by Derf2440 
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
8 Stuffed Puffs
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ingredients
- 1 (397 g) package puff pastry, defrosted
- 3⁄4 lb lean ground beef
- 1 medium whole tomato, finely chopped, seeds removed
- 1⁄4 cup white onion, finely chopped
- 1 jalapeno pepper, seeds & membrane removed, finely chopped
- 1⁄4 cup ham, finely diced or 2 slices bacon, crisp fried & crumbled
- 1⁄4 cup fresh mushrooms, finely chopped
- 2 garlic cloves, smashed
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon dried oregano
- salt & pepper
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directions
- In a large skillet separate and fry your ground beef until it is cooked but not yet browned.
- Remove any grease from the skillet , add the tomato, onion, jalapeno pepper, ham or bacon, mushrooms & garlic.
- Stir fry until the vegetables are cooked.
- Add the soy sauce, Worcestershire sauce & oregano.
- Continue cooking over low medium heat until the moisture has evaporated (approx 10 minutes), Season with salt & pepper. Allow to cool.
- Meanwhile roll out the puff pastry into two 12" squares, cut each square into four 6" pieces.
- Distribute the meat/vegetable mixture evenly on the center of each puff pastry square (just under 1/2 cup per square).
- Fold one corner over to form a triangle and press the edges well together so they will not separate while baking, cut a small slit on the top of each puff.
- At this point you may place the stuffed puffs on a cookie sheet and freeze them, when frozen wrap them well and place them in your freezer. When you want to bake them allow them to defrost in your fridge for 2-3 hours before baking. Continue with the final step.
- Place the freshly made puffs (or defrosted frozen) on a cookie sheet in the center of a 400 degree preheated oven for approx 20 minutes or until they are nicely browned and cooked.
- Serve warm.
- You may want to, but not necessary, to serve a sauce on the side catsup, BBQ, Steak sauce or your favorite sauce, Enjoy.
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Reviews
-
Too high maintenance for an average tasting result.
Danielle LaPointe
-
My DH a puff pastry lover rated this 4 stars! That is really great from him. I did make some small as appetizers and large as a meal. I agree I did find it needed some kind of sauce or it could have been added to the cooled filling. Being the filling is pre cooked I suggest cooking at 425 degrees for 15 minutes.Do use flour when rolling out the pastry. Thanks!
Rita1652
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This was one of my favorite uses of the puff pastry ingredient in the contest. I like the filling and thought it matched well with the pocket idea. I used 2 seeded jalapenos and like the spiciness. Thank you for a great meal and the freezing instructions. Good luck in the contest!
Susie D
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Review for RSC #9. Maybe one gets a little jaded after trying a few recipes with fairly similar ingredients. The puffs were okay, but it's as if some ingredients could have been left out. Okay, this is hard because the cook had to work with compulsory ingredients as well. Soy plus Worcestershire sauce were maybe slightly over the top: one or the other would be fine. I used ham and one whole pickled jalapeno of my own bottled ones. I felt the ham would be better here than bacon, and used that. All in all, perfectly nice puffs, enjoyable, just not outstanding in any way. But a good try by a cook who were bound by certain rules. Thanks!!
Zurie
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Great little Pastries! Everyone enjoyed these little pockets at our little family RSC Pillow Tasting "Party." The bacon and jalapeno were excellent ingredients to add to this recipe. This would make a great lunch box item as it is even good at room temperature the next day. The favorite dipping sauces were sour cream and salsa. Good Luck Chef!
ncmysteryshopper
see 3 more reviews
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RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
- 303 Followers
- 1523 Recipes
- 155 Tweaks
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
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