INGREDIENTS

INSTRUCTIONS

Melt butter over medium heat. Add mushrooms and onion and cook until
tender. Add parsley and marjoram, stir in brandy. Simmer until mixture is
almost dry. Chill thoroughly. Spray non-stick skillet , heat over high heat
until very hot. Sear turkey tenderloins on all sides. Remove and cool. Roll
pastry on lightly floured surface to 10 by 16 ". Cut in half to 10 x 8".
Spread half of the chilled mushroom mixture over each piece to within 1/2"
of all edges. Cover each with a slice of ham. Place a seared tenderloin in
the center of each pastry. Gently wrap around tenderloin, sealing edges
with water. Decorate with cuts of dough. May be refrigerated for several
hours at this point. Arrange on jelly roll pan, seam side down, make a few
holes with fork for vents. Brush with beaten egg. Bake in middle of 400 F
oven for 20-25 min or until pastry is golden brown. Nutr: 445.6 kcal, 18.9
gm protein, 29.7 gm fat, 6.6 gm sat fat, 24.5 gm carbo, 643.8 mg sodium.
Posted to MM-Recipes Digest  by "jack lewis" <jlewis@bigsky.net> on Aug 19,
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