Happy Thursday!  This week is flying by and I am loving it!  Today I want to share with you somewhat of a “thought up dish” in a way to incorporate beef as well as the “finger type” food at the same time.

I chose the mushroom beef pastry as it seemed like something that would be easy to eat and relatively easy to prepare.  I created the filling the night before and then just warmed it through in a skillet before filling the pastry.  I chose to use pre-made puff pastry and cut the slices relatively small so the pastries were manageable without the use of a fork and knife.

These were a really big hit with the group as I served them warm and let them dollop their own sour cream.  Find the skinny on how to make these tantalizing beef mushroom pastries below.

Ingredients

• 2 tablespoons olive oil
• 2 Cups sirloin tip roast (cooked in the slow cooker and pulled apart)
• 2 Cups mixed mushrooms, trimmed and thinly sliced
• Coarse salt and ground pepper
• 2 Sheets frozen puff pastry, thawed
• 1 Tbsp. rosemary
• 1/4 Cup buttermilk
• 1/2 Cup shredded Parmesan cheese
• 1/2 Cup reduced-fat sour cream, for serving

Method

1. Preheat oven to 425 degrees. In a large nonstick skillet, heat oil over medium-high.
2. Add mushrooms; cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes.
3. Season with salt and pepper, add beef pieces and dried rosemary and cook for 4 minutes.
4. Add buttermilk and let simmer for 5 minutes.
5. On a lightly floured work surface and using a pizza cutter or sharp knife cut the pieces fairly small.
6. Dividing evenly, mound  mixture in the middle leaving room around the edges and top with shredded Parmesan cheese.
7. Lightly brush border with water and place another piece of pastry over filling, and press edges firmly to seal.
8. With a paring knife, cut 3 to 4 small slits in the top of each turnover.
9. Bake until golden and puffed, 20 to 25 minutes.
10. Let cool and serve turnovers with sour cream.



11. ENJOY!

Zesty Tip: Slow cooking the beef adds so much dimension and texture in this dish.  Prepping both the beef and all the mushrooms before hand can save a lot of time in making the filling.  It literally can be a 10 minute job.  As for the filling make sure the consistency is not too loose/runny as you do not want to make the pastry soggy.

Question of the day:  Is the state of the economy affecting the way you buy groceries?  I will have an interesting post and poll for next week regarding this topic.

Foodie News:  Megan is having a very cool giveaway for some personal baking tags

I hope you have a great Thursday!  I look forward as always to your comments.

Take care

zesty

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