Beef Wellington Empanadas

Hey guys!  It's Peggy from My Fiance Likes It So It Must Be Good!  By now, you've realized that this is the new blog!  Easier web address, shorter, and to the point!  I'm married now, so I figured I'd start fresh with everything!  Glad you guys could stop by =)

So it has been a while since I'd posted my Blitz Puff Pastry post, and I had promised to let you know what I'd done with it... well, that was month ago!  I'm glad you could bare with me though, because this is definitely a tasty treat!

Ingredients:

Blitz Puff Pastry, slightly thawed
1 cup Duxelles - I like this recipe
1 cup Shredded beef - I just used the leftovers from this recipe

Preheat oven to 375F.

Take your slightly thawed puff pastry (you'll want it thawed enough to be pliable) and on a floured surface, roll out to between 1/8 and 1/4 inch thickness.

With a 2 inch round biscuit or cookie cutter, cut out circles in the dough.

In the center of the circles, place about 1 teaspoon of duxelle mixture.

The place about 1 to 1 & 1/2 teaspoons of the shredded beef filling on top of the duxelle mixture.

Get a cup of luke warm water and dab the edges of the circle.  Fold the top over the filling and seal edges.  You can make it decorative by using the pointed end of a paring knife to press down on the dough.

Be sure to vent the top of the empanadas so they don't explode while baking.  This is easily done by taking some kitchen scissors and, at an angle, cutting a small portion of the dough. 

Repeat with remaining circles of dough until you have a little empanada army.

Bake for about 10-15 minutes, or until empanadas are golden, brown, and delicious!

Serve with your choice of sauce - I made a brussels sprout salsa and some brown gravy to go with ours! 

The possibilities on empanadas are endless, so feel free to experiment with fillings and sauces!

Hope you guys like the new blog, and can't wait to start posting more often (crossing my fingers!)