We made it!  Friday is here and I am super excited.  Why you might ask?  I am so tired that I could sleep standing up!  I am looking forward to relaxing on the weekend as well as doing a little blogging.

However today, I bring you the final installment of zesty’s catering week.  I do though have a couple of other dishes that were served that I will likely fold into the mix next week.  So stay tuned for that.

What surprise do I have for you today?  A Brie Bake – my first time ever making this beauty!  I was thumbing through a magazine where someone was talking about a Brie Bake which got me so excited that I had to try it out.  This all comes back to the fact that I am a huge bread baby and I am always attracted to pastry.

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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.

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