| 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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