Two soldiers were in a tank. One said to the other, “Blub blub!”
Onto some fun and fantastic Provolone Beef Pastry Pockets. Cheesy, beefy little packets with some mushrooms included. Perfect for supper with a side of salad. The lightened up Honey-Mustard Dressing is delicious.
Provolone Beef Pastry Pockets
1 tablespoon butter
2 cups finely chopped fresh mushrooms
1 small onion, finely chopped
1 package (15 ounces) refrigerated beef roast au jus (I couldn’t find this so I thinly sliced a pound of steak.)
1 large egg
1 tablespoon water
1 package (17.3 ounces) frozen puff pastry, thawed
6 slices provolone cheese
1. Preheat oven to 425°F.
2. In a large skillet, heat butter over medium-high heat. Add mushrooms and onion. Cook, stirring, 5-7 minutes or until tender and liquid is evaporated. Remove from pan and cool completely.
3. Drain beef, discarding sauce or saving for another use. Coarsely chop beef. (If you are using steak, stir-fry it in a small amount of oil until just cooked through.)
4. In a small bowl, whisk egg and water.
5. Unfold one sheet of puff pastry. On a lightly floured surface, roll pastry into a 15 x 9-inch. rectangle. Cut crosswise into thirds, making three 5-inch wide rectangles.
6. Place a cheese slice on one half of each rectangle, trimming cheese to fit. Top cheese with a rounded tablespoon mushroom mixture and scant 3 tablespoons beef. Lightly brush edges of pastry with egg mixture. Fold pastry over filling and press edges with a fork to seal. Transfer to a parchment paper-lined baking sheet. Repeat with remaining pastry sheet and filling.
7. Brush tops of pastry with egg mixture. Bake 17-20 minutes or until golden brown. Serve warm.
Note: To make ahead, freeze unbaked pastries on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag and return to freezer. To use, bake frozen pastries on a parchment paper-lined baking sheet in a preheated 400°F oven 20-25 minutes or until golden brown and heated through.
Recipe from Simple & Delicious Magazine
Mixed Greens With Creamy Honey-Mustard Dressing
1/4 cup honey
1 cup plain yogurt
3 tablespoons Dijon mustard
3 tablespoons white wine vinegar
Mixed spring greens
1/2 cup matchstick carrots
1/2 cup grape tomatoes, halved
1. Combine honey, yogurt, mustard and vinegar in a bowl and whisk until smooth.
2. In a large bowl, combine lettuce, carrots and tomatoes. Drizzle with dressing and serve.
Recipe from Cooking With Paula Deen Magazine
‘Phantoms And Friends’ is the title track from Vancouver-based band Old Man Canyon’s 2013 EP. Really lovely tune. The strings are especially pretty.
“Just laugh and let it go”.
Ah, if it was only that easy.
Check out Old Man Canyon on the band’s Website where you can buy their music and learn of upcoming North American tour dates.