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
- Preheat oven to 425 degrees. In a large nonstick skillet, heat oil over medium-high.
- Add mushrooms; cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes.
- Season with salt and pepper, add beef pieces and dried rosemary and cook for 4 minutes.
- Add buttermilk and let simmer for 5 minutes.
- On a lightly floured work surface and using a pizza cutter or sharp knife cut the pieces fairly small.
- Dividing evenly, mound mixture in the middle leaving room around the edges and top with shredded Parmesan cheese.
- Lightly brush border with water and place another piece of pastry over filling, and press edges firmly to seal.
- With a paring knife, cut 3 to 4 small slits in the top of each turnover.
- Bake until golden and puffed, 20 to 25 minutes.
- Let cool and serve turnovers with sour cream.
- 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
Related posts:
- Beef, Beet Greens and Barbecue
- Beans for Beantown and Some Beef
- Oh Yum… Basil Beef Pesto Fettucine
- Beef Ravioli with Pea and Bacon Sauce
- Grilled Beef and Sweet Potatoes
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Whether it is about recipes, food techniques, food tips, or meal suggestions in a rush - this is your one stop food shop. When I was sitting at home - I always wanted to write a blog and help people in everyday life come up with innovative and different approaches to food. So here it is - released for all to see - I hope you enjoy!
Gorgeous pastry!! I’m so intimidated by working with dough like that.
You make a good-looking pastry! This recipe sounds ideal for entertaining.
Those look fantastic!!!
Delicious and beautiful!
I haven’t totally cut back when it comes to buying groceries, but I have used more coupons and eliminated some of my extra trips to Starbucks.
These look amazing. I’ll have to try them for my next dinner party!
I haven’t been cooking as many extravagant recipes due to the economy… focusing more on the basics, like chicken dishes or beef stews and chili.
I’m doing a similar poll on my blog and would love to hear your thoughts!
http://megan-deliciousdishings.blogspot.com/2009/03/lets-talk-eating-during-recession.html
That recipe looks and sounds great… although I don’t see anything “skinny” about it
As for shopping…if we were really good, we’d be shopping at Wal-Mart each week and saving heaps of money. But I don’t like their produce so, we pay more at our usual market. Since our grocery bill is a lot due to all the produce we buy, it has unfortunately grown with the prices.
They look delicious and the pictures are great too!
That looks so delicious, especially with the mushrooms!
I haven’t cut back much because I’ve always been a frugel shopper. I am planting a garden this spring, so that will help, unless we have a bad year like the last!
another winning app zesty
Love the receipe —- love all of them truth be known! I’m trying to cut back on grocery bills, but it’s almost impossible. I’ll be getting a 5% pay cut 2nd quarter, so I’ll be bargin shopping then! Keep the Faith and Keep on Cooking!