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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mdmusa Islam
[email protected]These are the best pastry pockets I've ever had! The filling is so flavorful and the crust is so flaky. I'll definitely be making these again and again.
haroon nawaz
[email protected]These were so easy to make and they turned out so well! I'm definitely going to be making these again.
Peyton Reed
[email protected]I made these for my family and they were a huge success! The kids loved them and my husband couldn't get enough of them. I'll definitely be making these again soon.
Ahmed Eltegy
[email protected]These were a big hit at my last potluck! Everyone loved them. I'll definitely be making these again.
Ap Gaming
[email protected]I'm not a fan of provolone cheese, but I still enjoyed these pastry pockets. The beef filling was flavorful and the pastry crust was flaky and delicious. I'll definitely be making these again, but I'll use a different type of cheese.
Md najmul Mia
[email protected]These are so good! I love the combination of the flaky pastry crust and the cheesy, beefy filling. I'll definitely be making these again and again.
Zuhaib Ali
[email protected]I'm not sure what I did wrong, but my pastry pockets turned out dry and tough. I think I might have overcooked them. I'll definitely try this recipe again, but I'll be more careful with the cooking time.
Sphesihle Motha
[email protected]These are the perfect appetizer for any occasion. They're easy to make, they're always a hit with guests, and they're also relatively inexpensive to make.
Zubair Niazi
[email protected]I love how versatile this recipe is. I've made it with different types of cheese, meat, and vegetables, and it always turns out great. It's a great way to use up leftovers, too.
jerry pondon
[email protected]These were a bit more work than I expected, but they were totally worth it! The pastry pockets were delicious and they were a big hit with my friends. I'll definitely be making these again for my next party.
Bill Williamson
[email protected]I'm not a big fan of beef, but I loved these pastry pockets! The provolone cheese and the flaky pastry crust were the perfect combination. I'll definitely be making these again, but next time I'll use a different type of meat, like chicken or sausage
Raez
[email protected]These are so easy to make and they're always a crowd-pleaser. I like to use a variety of cheeses in the filling, such as cheddar, mozzarella, and Parmesan. I also add some cooked vegetables, like spinach or mushrooms, to make the filling more hearty.
Theresa Chaitezvi
[email protected]I followed the recipe exactly and the pastry pockets turned out perfectly. The dough was easy to work with and the filling was flavorful. I served them with a side of marinara sauce and they were a big hit with my family.
Phillip Bellinger
[email protected]These pastry pockets were a hit at my last party! The combination of provolone cheese and beef is a classic, and the flaky pastry crust takes it to the next level. I'll definitely be making these again.