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Beef Pastry Pockets Recipe

My husband and I raise beef cattle on our farm—that's why I'm always on the lookout for tasty recipes like this one.—Andrea Chaput, Blaine, Washington

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Beef Pastry Pockets Recipe

Prep: 20 min. Bake: 20 min.

Yield: 8 Servings

20 20 40

Ingredients

3/4 pound ground beef
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With Johnsonville Italian Sausage.
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1-1/2 cups (6 ounces) shredded cheddar cheese
3/4 cup 4% cottage cheese
2 eggs, lightly beaten
1/2 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed

Directions

In a large skillet, cook beef until no longer pink; drain and cool. Stir in the cheddar cheese, cottage cheese, eggs and pepper; mix well.
Cut pastry into eight 5-in. squares, 1/4-in. thick. Place heaping 1/3 cupfuls of meat mixture in center of squares. For each square, fold one edge over filling to form a triangle. Moisten edges with water; press together with a fork to seal.
Place on an ungreased baking sheet; bake at 400° for 20 minutes or until golden brown. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 482 calories, 28 g fat (11 g saturated fat), 101 mg cholesterol, 448 mg sodium, 36 g carbohydrate, 5 g fiber, 20 g protein.

Originally published as Beef Pastry Pockets in Country Ground Beef , p67