(originally made 6/2012)
Our lives have been sort of scrambled since June. Having Tim home
has totally messed with my routine and forced me to come up with a lot
more meals than before. We got into a rut of the same old things, and
then we started eating out/getting takeout far too much. With the
shift in weather, I've started going through my files for new dishes to
try, and I thought this would be a nice use for ground beef. This was a
Foodgawker find, from the JoCooks Blog.
front, I am not a huge fan of cumin so that got cut back. The guys
are also wimpy about heat, so I cut back the hot sauce. I'd use a full
tablespoon next time. Tim felt that these needed cheese, so next
time will add some to half of the batch. I thought they needed more
kick- so leftovers today will be eaten with Taco Bell Bold and Creamy
No one offering to hold flashlights tonight, they were too busy chowing these down :)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package puff pastry- rolled out and cut into 4 squares each sheet.
1 lb ground beef
1 large onion -- chopped (used dried)
3 garlic cloves -- minced (used jarred)
2 tbsp olive oil -- (used a drizzle)
2 tbsp Frank's hot sauce -- (used 2t)
1 tsp ground cumin -- (used about 1/2t)
1 tbsp brown sugar
salt and pepper to taste -- (omitted salt)
1/2 tsp dry oregano
1 tsp smoked paprika
1/2 cup beef broth -- (used low sodium)
1 egg for egg wash
Preheat oven to 425. Line a baking sheet with foil or parchment paper.
Heat oil in skillet. Brown ground beef and dried onions until no
longer pink, drain. Add hot sauce, cumin, brown sugar, salt and pepper
to taste, oregano, paprika and beef broth. Stir to combine and cook
until the broth is almost completely evaporated.
Fill each square of puff pastry with a few tablespoons of meat
mixture. Fold and press to seal. Crimp with fork. I fit 8 on a
half sheet pan. Brush top with egg wash. Bake for about 20 mins
or until golden.
I served mine with salsa and sour cream.