I’ve been a bit lazy about cooking lately. But when there is leftover meat, you gotta get creative and put it to use. After giving it some thought, and a look at the available ingredients in the kitchen, I cooked up some pretty damn good meat in puff pastry (and this isn’t just my opinion). I am proud to say that I cooked this up (literally and otherwise) all on my own.

Here is what my mystery dish includes:

Less than half a pound of ground beef
Less than half a package of italian sausage
3 pinches of Emeril’s essence (left over from the Stuffed Pepper Dish I shared earlier)
Salt to taste
Bread crumbs
Fresh chopped parsley
Shredded cheddar cheese
10 Puff pastry squares
One beaten egg (for brushing)

These are the steps to put my creation together:

Heat oven to 375 degrees.

Mix the meats, Emeril’s essence, salt, bread crumbs, parsley and shredded cheese in a mixing bowl. From the mixture create 10 small meatballs and place each meatball on a heated frying pan coated with pam cooking spray. Slightly flatten each meatball into a small patty, and cook on the frying pan until the meat patties are browned.

Place each browned meat patty on a single puff pastry square. Fold the square around the meat tightly, creating a sort of baggy. Place each pastry baggy on a prepared baking sheet coated with pam cooking spray. Brush each pastry baggy with beaten egg.

Bake the pastries for approximately 30 minutes or until golden.

Hope you enjoy!