Diva Q
Executive Chef
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.
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.
