2 packages Pepperidge Farms Puff Pastry
1 lb lean ground beef
1 small onion, diced
4 white button mushrooms, diced
½ green pepper, diced
1 tbsp garlic, minced
1 egg
1 tbsp water
1 cream of mushroom soup
Italian seasoning , to taste
salt , to taste
pepper, to taste
garlic sea salt
Baker’s Joy Spray , with flour
Let puff pastry thaw as directed on package.
Preheat oven to 350 degrees F.
In large skillet, brown hamburger with onion, mushrooms, green pepper, garlic, salt, pepper, and Italian seasoning until onions are translucent and meat is almost done.
Drain.
Stir in cream of mushroom soup.
Set aside to cool.
In a small bowl, whisk egg and water for egg wash.
Spread flour on countertop and layout puff pastry and smooth out seams to make one large sheet.
Cut sheet into quarters.
Spoon hamburger mixture onto puff pastry square.
Put 2nd square on top and pinch edges together to close and then fold edges under.
Spray cookie sheet with Baker’s Joy spray and place puffs onto cookie sheet.
Brush tops of puffs with egg wash and sprinkle with garlic sea salt and Italian seasonings.
Bake at 350 degrees F for 20 to 30 minutes, until the pastry is golden brown and puffed.
Let cool for 5 minutes and then serve.
Sugar: 2g
:
Calcium: 26mg
Calories: 771kcal
Carbohydrates: 57g
Cholesterol: 56mg
Fat: 50g
Fiber: 2g
Iron: 5mg
Potassium: 343mg
Protein: 22g
Saturated Fat: 13g
Sodium: 353mg
Vitamin A: 57IU
Vitamin C: 7mg
