Friday, May 24, 2013
So easy and yummy, especially if you use fresh mushrooms!
At a glance
1/4 cup minced onions
1 cup diced mushrooms
2 tbsp. butter
1 (8 oz.) pkg. frozen puff pastry
12 oz. fully cooked beef medallions, thawed
Sauté onions and mushrooms in butter in a non-stick skillet over medium high heat until golden brown. Remove from heat and set aside. Unfold pastry dough and cut into 2x2 inch squares. Place 1 tsp. of mushroom mixture in center of dough. Place 1 medallion on top of mix. Fold corners to the center. Flip over so seams are on the bottom and bake on non-stick cookie sheet until golden brown. If desired, you can brush them with egg whites before baking for a better browning job.
Ready in 35 minutes 20 minutes preparation