It's been a long road to election day and it's finally time to cast votes, find a comfy couch or chair and tune in to news coverage. Taco pockets are on our menu for Tuesday. (recipe below) Make them today for your viewing party. I'll admit my I was tempted to taste these as they came out of the oven! After all, who would know?:) You can make these ahead of time, place them on a parchment covered baking sheet in the refrigerator and reheat the next day. To reheat, cover with aluminum foil and heat in a 350 oven until they are warmed through 10 minutes or so. Serve with salsa and sour cream on the side for dipping. I bought blue tortilla chips and my favorite Marianos Pineapple & Poblano guacamole. Now for a pitcher of margaritas and we are all set for an interesting evening of election results.
1) Brown ground beef in a skillet until well browned, stirring often. Pour off fat. Add taco seasoning and 2/3 cup water. Stir in 1 cup of your favorite salsa.
2) Thaw PepperidgeFarm frozen pastry sheets for 30-40 minutes at room temperature. Heat oven to 400. Line 2 baking sheets with parchment paper.
3) Stir 1 egg and tablespoon water in a bowl.
4) Unfold 1 pastry sheet on a baking sheet. Cut into 4 squares. Repeat with remaining pastry sheet on other baking sheet.
5) Place 1/3 cup beef mixture on each center on square. Top each with 2 tablespoons shredded cheddar cheese. Brush edges of pastry sheet with water. Fold pastry over the filling and crimp edges with a fork. Brush the pastry squares with the egg mixture.
6) Bake at 400 for 15-20 minutes or until golden brown. Serve warm and enjoy.
** To make these gluten free, substitute gluten free pie dough instead of Pepperidge Farm pastry sheets and use a gluten free taco seasoning.
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