Stuffed Puff

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."

 

• Ready In: 50mins
• Ingredients: 12
• Yields: 8 Stuffed Puffs

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

directions

1. In a large skillet separate and fry your ground beef until it is cooked but not yet browned.
2. Remove any grease from the skillet , add the tomato, onion, jalapeno pepper, ham or bacon, mushrooms & garlic.
3. Stir fry until the vegetables are cooked.
4. Add the soy sauce, Worcestershire sauce & oregano.
5. Continue cooking over low medium heat until the moisture has evaporated (approx 10 minutes), Season with salt & pepper. Allow to cool.
6. Meanwhile roll out the puff pastry into two 12" squares, cut each square into four 6" pieces.
7. Distribute the meat/vegetable mixture evenly on the center of each puff pastry square (just under 1/2 cup per square).
8. 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.
9. 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.
10. 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.
11. Serve warm.
12. You may want to, but not necessary, to serve a sauce on the side catsup, BBQ, Steak sauce or your favorite sauce, Enjoy.

Reviews

[Danielle LaPointe]

Too high maintenance for an average tasting result.

 

[Rita1652]

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!

 

[Susie D]

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!

 

[Zurie]

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!!

 

[ncmysteryshopper]

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!