| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | 1 | Servings | ||
INGREDIENTS
| 7 | oz | Frozen puff pastry; thawed |
| 1/3 | c | Boursin cheese |
| 1/2 | lb | Trimmed beef tenderloin; cut into 1/2 inch cubes |
| Salt and freshly ground pepper | ||
| 1 | lg | Egg; lightly beaten |
INSTRUCTIONS
1. Preheat the oven to 400 degrees. On a lightly floured sheet of parchment paper, roll out the pastry to a 7 1/2 by 15 inch rectangle, about 1/8 inch thick. Cut the pastry into 1 1/2 inch squares. 2. Spoon 1/4 tsp of the cheese in the center of each pastry sqsuare. Season the beef with salt and papper and set a cube on each pastry square. Fold the pastry over the beef, neatly tucking in the corners. Arrenge the pastries seam side down on a large baking sheet lined with paper. (MAKE AHEAD: the recipe can be prepared up to this point up to a week ahead of time and frozen) 3. Lightly brush each pastry with the beaten egg. Bake for 10 to 12 minutes, or until puffed and golden brown. Let cool slightly before serving. Posted to recipelu-digest Volume 01 Number 272 by Wiggumgirl@aol.com on Nov 18, 1997
A Message from our Provider:
“When God ordains, He sustains.”