Beef and Mushrooms in Puff Pastry Recipe

These impressive beef pies are easy to make thanks to purchased puff pastry.

Ingredents

1 / 2 17-1/4-ounce package frozen puff pastry (1 sheet)

Nonstick cooking spray

2 cloves garlic, minced

1 medium red onion, cut into chunks

2 small zucchini, halved lengthwise and thinly sliced (about 2 cups)

12 oz sirloin steak boneless beef, cut into 1/2-inch cubes

January 1912-ounce jar fat-free mushroom and wine sauce or mushrooms

1 tablespoon chopped fresh marjoram or 1 teaspoon dried thyme or marjoram or thyme, crushed

1 / 4 teaspoon pepper cup

Directions

1. Thaw dough according to the statement. Preheat oven to 375 degrees F. On a lightly floured surface, roll puff pastry sheet to a 14-inch square. Cut into four equal squares. Invert pan to four cups 10 ounces in a large baking sheet; outer layer cups with nonstick cooking spray.

2. To spread the squares of dough over the cups upside down, stretched to fit around the sides of cups.

3. mass square Bake for 20 minutes or until browned. Remove from oven and let cool for several minutes, then carefully remove the outer shell cups of bread. Invert shells on individual plates.

4. Coat a large nonstick skillet with cooking spray. sauté garlic for 15 seconds, then add onion and saute 1 minute more. Add zucchini and cook for 2-3 minutes or until vegetables are tender-crisp.

5. Remove the vegetables in the pan and add beef. Bake 3-4 minutes or until cooked. Back to the vegetables in the pan. Add the marjoram or thyme sauce and pepper, stir and cook about 1 minute or until heated through. Carefully spoon one quarter is a hot meat and vegetable mixture on each pastry shell in the oven. 4 main dish servings.