Thorwood beef crescents
Thorwood Beef Crescents
“We serve these as part of the savory course at Victorian teas We know the recipe is so good it’s been used by at least one big hotel for their high tea, and they gave us credit! We’re so flattered! Try it for an appealing wintertime appetizer.Innkeeper Pam Thorsen.
- 1/2 pound lean ground beef
- 2 Tablespoons chopped onion
- 2 Tablespoons chopped green pepper
- 1 small tomato, seeded and diced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 Tablespoon cornstarch
- 1/2 cup beef broth
- 1 Tablespoon finely chopped almonds
- 2 Tablespoons chopped raisins
- 1 package frozen puff pastry sheets (not shells), thawed
In a medium skillet, saute beef until browned. Drain. Stir in onion, green pepper, tomato, salt, pepper, cornstarch, and broth. Cook, stirring for 4 minutes or until mixture is slightly thickened. Remove from heat and stir in almonds and raisins. Preheat oven to 400 degrees. On a lightly floured surface, roll out pastry to form a 22 x 15-inch rectangle. Cut into 3-inch circles (makes 35).
Spoon 1 to 2 Tablespoons filling in center of each circle. Fold dough over filling. Press edges with tines of fork to seal. Slit top to let steam escape. Repeat with remaining dough. Arrange on 2 ungreased baking sheets. Bake for 12 to 15 minutes or until golden brown. Serve warm.
Makes: 35 crescents
Tags: recipe, Thorwood beef crescents, cooking, diy