3 chopped green onions (2 tablespoons)
120 g of canned mushrooms diced (1/2 cup)
2 tablespoons of butter or margarine
1 tablespoon of melted butter or margarine for brushing the pastry
salt and pepper to taste
1 package of ready-to-use puff pastry, thawed (400 g)
150 g of beef tenderloin, cleaned and cut into 3 cm x 1 1/2 cm strips
3 chopped green onions (2 tablespoons)
120 g of canned mushrooms diced (1/2 cup)
2 tablespoons of butter or margarine
1 tablespoon of melted butter or margarine for brushing the pastry
salt and pepper to taste
1 package of ready-to-use puff pastry, thawed (400 g)
150 g of beef tenderloin, cleaned and cut into 3 cm x 1 1/2 cm strips
Fry the green onion and mushrooms in 2 tablespoons of butter or margarine until the mixture is dry, for about 8 minutes
Season to taste with salt and pepper and let cool
Roll out the puff pastry very thinly
Cut into rectangles of 8 x 9 cm
Brush the edges with water and the center with melted butter or margarine, then place a piece of beef on one side and 1 tablespoon of mushroom mixture on top
Make a little roll and close the puff pastry, pinching the ends
Bake in a preheated hot oven (200°C) for about 25 minutes or until the pastry is puffed and golden brown
Let cool slightly and serve
Yields 24 units.
