1 package of Pepperidge Farm® Puff Pastry, thawed
1 tablespoon of olive oil
1 pound of lean ground beef
1 small red onion, chopped
2 habanero peppers, seeded and finely chopped
2 teaspoons of seasoning salt
6 cloves of garlic, minced
1 tablespoon of crushed red pepper
2 teaspoons of curry
2 teaspoons of thyme
½ cup of green onions, chopped
1 cup of beef broth
¼ cup of unseasoned bread crumbs
3 tbs soy sauce
1 egg, beaten
Instructions
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
- Add the ground beef and chopped onions, and cook until the beef has browned. Drain any excess liquid from the meat.
- Add in the habanero peppers, seasoning salt, garlic, crushed red pepper, curry, thyme, and green onions. Saute for 2-3 minutes.
- Add in the breadcrumbs, soy sauce, and beef broth and simmer on medium heat until the majority of the liquid has evaporated, 7-10 minutes. The filling should still retain some moisture.
- Remove from heat, and set aside to cool completely.
- Preheat oven to 400°.
- Roll out your puff pastry sheets and cut each sheet into 6 squares.
- Add 1 tablespoon of the beef filling to the center of the squares; then fold the puff pastry over and seal by pressing down the corners with a fork.
- Brush each patty with the egg wash, and bake for 15-20 minutes until the outsides of the turnovers turn golden brown and flaky.
- Serve hot!
