Post by Loupy on Nov 11, 2013 22:02:02 GMT -7
Mini-Cheeseburger Pastry Bundles
From: www.puffpastry.com/
Petite burgers get jazzed up with melted cheese and puff pastry to create an appetizer everyone will adore. Vary the cheese and ground meat in a multitude of ways for ever-new, go-to hors d'oeuvres.
Thaw: 40 minutes
Prep: 20 minutes
Cook: 10 minutes
Bake: 20 minutes
Cool: 15 minutes
Serves: 12
Ingredients
1 1/4 lb. lean ground beef
1 tbsp. steak sauce
1 tsp. seasoned salt
1/4 tsp. freshly ground black pepper
4 green onions, finely chopped (about 1/2 cup)
All-purpose flour
1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions
12 slices (1-inch square each) Havarti or Cheddar cheese, about 1/4-inch thick
Directions
Thoroughly mix the beef, steak sauce, seasoned salt, black pepper and green onions in a medium bowl.
Shape the beef mixture firmly into 12 (2-inch) patties.
Cook the patties in a 12-inch skillet over medium-high heat for 10 minutes or until they're well browned on both sides.
Remove the patties from the skillet and let them cool to room temperature.
Heat the oven to 350°F. Lightly grease or line a baking sheet with parchment paper.
Sprinkle the work surface with the flour.
Unfold 1 pastry sheet on the floured surface.
Roll the pastry sheet into a 10-inch square.
Cut the pastry sheet into 6 (about 3 x 5-inch) rectangles.
Repeat with the remaining pastry sheet to make 12 rectangles in all.
Place 1 patty onto the center of each pastry rectangle and top each with 1 cheese slice.
Fold the corners of the pastries up over the filling and twist the corners to seal. Place the pastries onto the prepared baking sheet.
Bake for 20 minutes or until the pastries are golden brown.
Make-Ahead:
The assembled bundles can be prepared up to 1 day in advance.
Cover and refrigerate until ready to bake.
Recipe Note:
Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup.
If you don't have parchment paper, you can spray the baking sheet with cooking spray instead.
However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.
© 2013 Pepperidge Farm, Incorporated. All Rights Reserved.
From: www.puffpastry.com/
Petite burgers get jazzed up with melted cheese and puff pastry to create an appetizer everyone will adore. Vary the cheese and ground meat in a multitude of ways for ever-new, go-to hors d'oeuvres.
Thaw: 40 minutes
Prep: 20 minutes
Cook: 10 minutes
Bake: 20 minutes
Cool: 15 minutes
Serves: 12
Ingredients
1 1/4 lb. lean ground beef
1 tbsp. steak sauce
1 tsp. seasoned salt
1/4 tsp. freshly ground black pepper
4 green onions, finely chopped (about 1/2 cup)
All-purpose flour
1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions
12 slices (1-inch square each) Havarti or Cheddar cheese, about 1/4-inch thick
Directions
Thoroughly mix the beef, steak sauce, seasoned salt, black pepper and green onions in a medium bowl.
Shape the beef mixture firmly into 12 (2-inch) patties.
Cook the patties in a 12-inch skillet over medium-high heat for 10 minutes or until they're well browned on both sides.
Remove the patties from the skillet and let them cool to room temperature.
Heat the oven to 350°F. Lightly grease or line a baking sheet with parchment paper.
Sprinkle the work surface with the flour.
Unfold 1 pastry sheet on the floured surface.
Roll the pastry sheet into a 10-inch square.
Cut the pastry sheet into 6 (about 3 x 5-inch) rectangles.
Repeat with the remaining pastry sheet to make 12 rectangles in all.
Place 1 patty onto the center of each pastry rectangle and top each with 1 cheese slice.
Fold the corners of the pastries up over the filling and twist the corners to seal. Place the pastries onto the prepared baking sheet.
Bake for 20 minutes or until the pastries are golden brown.
Make-Ahead:
The assembled bundles can be prepared up to 1 day in advance.
Cover and refrigerate until ready to bake.
Recipe Note:
Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup.
If you don't have parchment paper, you can spray the baking sheet with cooking spray instead.
However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.
© 2013 Pepperidge Farm, Incorporated. All Rights Reserved.
