Meat loaves in puff pastry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Green Giant Patties, thawed |
| 1 | cup | Ketchup |
| 3 | tablespoons | Vegetarian Worcestershire |
| 1 | cup | Grated Colby/Jack Cheese |
| 1 | can | Mixed vegetables, mashed soft |
| ¾ | cup | Seasoned bread crumbs |
| 2 | teaspoons | Ground black pepper |
| 1 | pack | Puff pastry, thawed |
Directions
Mix the patties with all the ingredients (except the pastry.) Beware... you may have to use your hands! Roll out the thawed pastry and cut into (roughly) 5x5 inch squares. Shape the meatloaf mixture with your hands into squares smaller than the puff pastry and center on top of a pastry square.
Fold up the edges of the pastry until it covers the loaf entirely, or leave the top open and make a lattice as we did, pinching the edges together as you would a pie. (See above.) Place the loaves into the fridge or freezer for ten-twenty minutes to firm up the dough. Bake in a preheated, 400 degree oven for 20-30 minute or until pastry is golden brown and knife comes out clean when inserted into center of meatloaf. Serve with brown gravy.
Posted to Digest eat-lf.v096.n220 Date: Sat, 16 Nov 1996 06:46:36 -0500 From: "marie a. kelson" <makelson@...>
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