Photo Gallery
Kosher recipe: Quick Brisket Puffs
Published: 11/20/2008 by Chef Mendy
This recipe is quick and easy,and great for parties ! Yield Makes about 24 puffs Ingredients and Preparation 1. Shred about 10 ounces cooked beef brisket or chuck (about 2 cups). Beat 1 large egg with 1 tablespoon water to blend. 2. On a lightly floured surface, with a floured rolling pin, roll 1 sheet of thawed frozen puff pastry dough (half of a 17.3-oz. package) into a 1/16-inch-thick rectangle. Cut into 3-inch squares. 3. Mound about 1 tablespoon brisket in center of each square. Top with 1/2 teaspoon prepared onion chutney and 1/8 teaspoon fresh thyme leaves; sprinkle with salt and pepper. 4. Pull corners of pastry over filling and overlap; brush tops with beaten egg to seal. Set on a baking sheet. Repeat with remaining sheet of puff pastry to roll out, cut, fill, and seal more puffs. Set on another baking sheet. 5. Bake in a 375° oven until golden brown, 16 to 19 minutes. Serve warm. Live Eat be Happy MB
Have no fear, we will not sell your email address.
