Beef, Caramelized Onion & Gorgonzola Puffs
Amanda
ingredients
- 1 small onion, sliced very thinly
- 3 Tbsp. butter - divided
- Salt and Pepper to taste
- 1 pound beef tenderloin, cut into 1/4-inch cubes
- 1 package Pepperidge Farm Puff Pastry Sheets, thawed just before use
- 1/2 cup gorgonzola cheese, crumbled
- Salt and Pepper
directions
- 1
Heat oven to 450F. Line baking sheet with parchment paper.
- 2
In a small sauté pan caramelize onions in half the butter over medium heat. They should be a rich brown color and very limp. Season with salt and pepper and let drain on paper towels.
- 3
Increase heat under the same pan to high and add the rest of the butter. When the pan has heated through and the butter sizzles, add the beef cubes. Quickly sauté until the beef is just cooked and season with salt and pepper.
- 4
In a mixing bowl, toss the beef, onions and cheese to evenly combine.
- 5
Cut thawed puff pastry sheets into 2-inch squares. Place 1-2 teaspoons of the beef mixture into the center of each square and fold the corners into the middle. Seal the pastry together at the center with a little water on your finger and place seam side down on the baking sheet. Bake about 15 minutes, watching carefully until nicely browned. Serve immediately.
notes
Can be partially baked and frozen. Before serving, place frozen puffs on baking sheet in 450F oven for about 10 minutes.
Source: Eileen Kohne
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