he temperature recommended for puff pastry shells.
Bake puff pastry shells according to
ombined.
Add the ground beef and seasoning; cook, stirring to
FILET OF BEEF WITH PUFF PASTRY:
In a large skillet,
br>Combine bread, grated carrot, beef, 1 onion, tomatoes, 1 egg
hen mix with bread, ground beef, sausage, carrot, tomato paste and
Saute onion in oil.
Add curry powder to onion and saute until warmed.
Add ground beef to onions and cook until browned.
When the meat is almost cooked, add soy sauce or salt to taste.
Remove pan from heat and cool a little.
Cut puff pastry sheets into 9 squares. Put a spoonful of beef mixture into center of each square, fold over puff pastry into a triangle, and seal.
Place on cookie sheet.
Brush tops with beaten egg.
Bake at 400F until tops are golden brown, approximately 20-30 minutes.
Serve hot.
ightly floured surface, roll each puff pastry sheet into a 12 inch
orming, about 2 minutes. Pour beef stock over meat mixture, scraping
edium-high heat. Add ground beef, salt, mushrooms and mustard. Continue
Roll out the puff pastry 1/8-inch thick on
loured surface, roll out the puff pastry and cut into 6 squares
ach 1/2 of the puff pastry to a rectangle about 8
sheet of puff pastry onto a flat surface. The puff pastry, once rolled
Take out frozen puff pastry and let sit at room
Add filling to the pastry strips; roll pastry closed around the filling
oll out each sheet of puff pastry to 12 inch squares.
ut the first sheet of puff pastry to 12 inch square. If
br>TART:
Thaw the puff pastry sheet at room temperature until
aper.
Roll out 1 puff pastry sheet and place on the
aking sheets. Roll out 1 puff pastry sheet on lightly floured surface