PROVOLONE BEEF PASTRY POCKETS
My children always make sure they're home when they find out we're having these pockets for dinner. They're a smart way to use leftover pot roast. -Karen Burkett, Reseda, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. In a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender and liquid is evaporated. Remove from pan; cool completely., Drain beef, discarding sauce or saving for another use. Coarsely chop beef. In a small bowl, whisk egg and water., Unfold one sheet of puff pastry. On a lightly floured surface, roll pastry into a 15x9-in. rectangle; cut crosswise into thirds, making three 5-in.-wide rectangles., Place a cheese slice on one half of each rectangle, trimming cheese to fit. Top each with a rounded tablespoon mushroom mixture and scant 3 tablespoons beef. Lightly brush edges of pastry with egg mixture. Fold pastry over filling; press edges with a fork to seal. Transfer to a parchment-lined baking sheet. Repeat with remaining pastry sheet and filling., Brush tops with egg mixture. Bake 17-20 minutes or until golden brown. Serve warm. Freeze option: Freeze unbaked pastries on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake frozen pastries on a parchment-lined baking sheet in a preheated 400° oven 20-25 minutes or until golden brown and heated through.
Nutrition Facts : Calories 628 calories, Fat 36g fat (13g saturated fat), Cholesterol 100mg cholesterol, Sodium 725mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 6g fiber), Protein 29g protein.
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Randy Hood
[email protected]These were absolutely amazing! I can't wait to make them again.
Kimera Victoria
[email protected]These were okay, but I've had better. The filling was a little bland and the pastry was a bit too dry.
Jila Pasman
[email protected]I followed the recipe exactly and they turned out perfect! I will definitely be making these again.
jess powell
[email protected]These were a little too greasy for my taste. I think I would try baking them instead of frying them next time.
DS4L x HaZe
[email protected]I'm not a big fan of provolone cheese, so I used cheddar cheese instead. It was still really good!
Lynn Woods
[email protected]These were so good! The only thing I would change is to use a little less salt in the filling.
Md ajijul Rahman
[email protected]I love that these pastry pockets can be made ahead of time. I usually make a big batch on the weekend and then freeze them. Then I can just pop them in the oven when I'm ready to eat.
AM Writx
[email protected]These pastry pockets are perfect for a quick and easy weeknight meal. I always keep a batch of the filling in the freezer so I can just thaw it out and assemble them when I'm ready to cook.
Md Mortoj ali
[email protected]I added some chopped spinach and mushrooms to the filling and it was even better!
The Hendersons
[email protected]These were delicious! I used a pre-made pizza dough to save time and they still turned out great.
Aseda Frimpong
[email protected]I've made these pastry pockets a few times now and they always turn out great. The filling is so flavorful and the pastry is always flaky and golden brown.
Eva Asante
[email protected]These Provolone Beef Pastry Pockets were a huge hit at my last party! They were so easy to make and everyone loved them.