Hamburger Puffs

I've mentioned before how much Grandma loved puff pastry. This is a dish that she used to make for her bridge parties, so the recipe is versatile in that these could be served as hors d'hoeuvres or a main dinner course. 

By the way, have I mentioned that I still have so much to learn about cooking? This dish is a perfect example.

The difference in the way I made it and the way Grandma used to make it was the size of each serving. She chose to cut little circles with a biscuit cutter, spoon a little meat mixture on top and cover it with another circle. Instead I rolled out the puff pastry dough, cut it in four squares, spooned the mixture onto the square, and sealed it up......the verdict? My method yielded way too much puff pastry! A little is all you need and Grandma's way of doing it was much better. You can try it both ways, but I'm sure you'll agree.

Hamburger Puffs

1 box Pepperidge Farms Puff Pastry

1 pound lean ground beef

1 small onion, diced

3-4 white button mushrooms, cleaned and sliced

1/2 green pepper, diced

1 tablespoon minced garlic

1 can cream of mushroom soup (or Grandma's homemade)

Italian seasoning

salt and pepper

garlic powder

Thaw puff pastry in refrigerator and roll out each sheet onto floured board. Cut circles with biscuit cutter and set aside.

Preheat oven to 350F. In large skillet or Dutch oven, brown hamburger with onion, mushrooms, green pepper, garlic, salt pepper and Italian seasoning until onions are translucent and meat is no longer pink. Discard any liquid or fat. Stir in cream of mushroom soup. Set aside to cool. Place spoonfuls of meat mixture onto puff pastry circles and top with another circle. Place on greased cookie sheet and bake at 350F for 20 minutes or until pastry is puffed and golden.