Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | -Lisa Hlavaty Fdgn81a |
1¼ pounds | Ground beef |
1 medium | Green pepper, chopped |
1 medium | Onion, chopped |
1 medium | Carrot, shredded |
8 ounces | Sour cream |
2 teaspoons | Flour |
1 teaspoon | Worcestershire sauce |
⅛ teaspoon | Garlic salt |
½ \N | Of a 17 1/4 oz package |
\N \N | Frozen puff pastry, 1 sheet |
\N \N | Thawed |
1 \N | 7 1/2 oz. can semi condensed |
\N \N | Cream of mushroom soup |
In a skillet cook beef, green pepper, onion, and carrot till meat is brown and onion is tender; drain off fat. Combine ½ cup of the sour cream, flour, worcestershire sauce, and garlic salt. Stir into meat mixture. Roll puff pastry into an 18x12 inch rectangle.Cut into six 6-inch squares. Spoon about ⅙ of the filling into the center of each square. Moisten edges of squares. Fold all 4 corners of each square to center. Seal edges by crimping. Place in an ungreased shallow baking pan. Bake in a 375 oven about 25 minutes or till golden. Meanwhile, make the sauce. Combine the soup and remaining sour cream. Heat through over low heat. Spoon sauce over bundles.
Source: Cooking For Friends