Pork Chops with Cranberry Balsamic Sauce
Seared pork chops topped with a tart cranberry and balsamic glaze, ideal for fall meals.
Read MoreProvolone Beef Pastry Pockets
Drescription
My children always make sure they're home when they find out we're having these pockets for dinner. They're a smart way to use leftover pot roast.
Ingredients
- 1 tablespoon butter
- 2 cups finely chopped fresh mushrooms
- 1 small onion, finely chopped
- 1 package (15 ounces) refrigerated beef roast au jus
- 1 large egg
- 1 tablespoon water
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 6 slices provolone cheese
Directions
- Preheat oven to 425°. In a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender and liquid is evaporated. Remove from pan; cool completely.
- Drain beef, discarding sauce or saving for another use. Coarsely chop beef. In a small bowl, whisk egg and water.
- Unfold one sheet of puff pastry. On a lightly floured surface, roll pastry into a 15x9-in. rectangle; cut crosswise into thirds, making three 5-in.-wide rectangles.
- Place a cheese slice on one half of each rectangle, trimming cheese to fit. Top each with a rounded tablespoon mushroom mixture and scant 3 tablespoons beef. Lightly brush edges of pastry with egg mixture. Fold pastry over filling; press edges with a fork to seal. Transfer to a parchment-lined baking sheet. Repeat with remaining pastry sheet and filling.
- Brush tops with egg mixture. Bake 17-20 minutes or until golden brown. Serve warm.
