| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers, Pies & past | 18 | Servings | |
INGREDIENTS
| 6 | oz | Cooked roast beef; shredded |
| 1/2 | c | Green onion; chopped |
| 1/4 | c | Onion; finely chopped |
| 1 | tb | Jalapeno; canned, chopped |
| 1/2 | ts | Garlic; minced |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | md | Potato; peel, cook, and chop |
| 1/4 | c | Beef broth |
| 2 | Sheets frozen puff pastry; thawed |
INSTRUCTIONS
To make filling: Combine beef, green onion, onion, jalapeno pepper, garlic, salt and pepper in medium bowl; mix well. Stir in potatoes and enough of the beef broth to moisten and hold mixture together. Preheat oven to 400 degrees. Roll out each pastry sheet to 12X12-inch square on lightly floured surface. Cut each square into nine 4-inch squares. Place rounded tablespoonful of filling on each square. Fold over to form triangle; seal edges with fork. Place on baking sheet. Bake about 20 minutes or until golden brown. Makes 18 Recipe by: Colorado Potato Administrative Committee Posted to MC-Recipe Digest by Sas <sas@sassybeth.com> on Mar 18, 1998
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