Diva Q Beef in Puff Pastry

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Diva Q
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Diva Q Beef in Puff Pastry

Post by Diva Q » Wed Jan 24, 2007 11:18 am

Found some leftover smoked eye of the round last night in the freezer.

I decided to make a beef in puff pastry today for a dinner party this evening with some friends.

Ingredients.

Leftover smoked eye of the round (rare) sliced 1/2 inch thick
2 pkgs frozen chopped spinach well drained
2 onions sliced thin
1 tsp thyme
1 tablespoon chopped parsley
1 package provolone cheese sliced
1 package horseradish cheese sliced
1/4 cup good red wine
1 package puff pastry thawed
4 cloves of garlic chopped fine
2 tablespoons evoo
1 egg
2 tablespoons of water

Sautee the onions in 1 tablespoon EVOO add thyme a pinch of salt 2 cloves garlic and the red wine. Cook until mixture is reduced and the onions are soft.

Lightly sautee spinach with 2 cloves of garlic and 1 tablespoon of EVOO and a pinch of salt and some cracked black pepper.

shred horseradish cheese

Cool all ingredients.

Trim beef into rectangles (easier to assemble this way)

Roll out the puff pastry use as little flour as possible. Cut puff pastry into rectangles to cover the mixture for individual servings.

Place one rectangle of puff pastry down and assemble the dish this way:

Layer of beef, layer of spinach, layer of beef, layer of onion, layer of cheese (my husband loves the horseradish cheese but for it will be provolone)

place another layer of puff pastry on the top.

Seal the edges with your fingers or tines of a fork.

Mix the egg with the water.

Brush egg mixture onto the pastry

Bake for 20 minutes at 400 or until the pastry is golden.

I will post more pictures as I complete.

Image

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carolinesrub
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Post by carolinesrub » Wed Jan 24, 2007 12:01 pm

I gave a bunch of the Masi wines to my staff for Christmas. That is a really good vino.

You are definitely a woman with good taste Diva!
Joe Johnson
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Caroline's Rub
Dry Rubs, Smoked Salt, & Texas Chili Seasoning
http://www.carolinesrub.com

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Diva Q
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Post by Diva Q » Wed Jan 24, 2007 10:02 pm

It turned out well and there were empty plates all round!!

Went very well with the 98 Masi

I would however recommend using the horseradish cheese over the provolone.

The picture is darker than I hoped but I was in a hurry with Company

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Post by Peter » Thu Jan 25, 2007 8:20 am

mmmmmmmmmmmmmm looks wonderful :)
Peter
Now OFFICIALLY retired

The older I get; the better I was.

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