RECIPE: BEEF POCKETS - 375 F oven
  2 cloves garlic, minced
  1 medium onion, sliced
  2 TABLESPONS butter or margarine
  8 mushrooms, sliced
  1/2 sweet red pepper, thinly sliced
  1 pound beef filet, thinly sliced and cut into strips
  Salt, pepper
  Sage leaves
  2 (9.5-oz) packages refrigerated fillable pastry pockets
  1 egg, lightly beat

  Saute garlic and onion in butter until onion is tender.  Add
mushrooms and pepper strips and saute until tender.  Remove
vegetables from pan with slotted spoon.  Add beef and saute until
browned.
  Return vegetables to pan.  Season to taste with salt and pepper.
Add 1  teaspoon dried, crumbled sage leaves.  Set aside.
  Unroll pastry dough and separate each pacakge into 4 squares.
Place on 2 ungreased baking sheets, stretching slightly to square
shape.
  Place about 1/3 cup beef mixture in center of each square.
Crumble additional sage to taste over filling.  Brush pastry edges
with lightly beaten egg.  Bring 4 corners together in point over
flling and seal sides as for fruit dumpling.  [?]  Cut small slits
to release steam.
  Bake at 375 degrees 15 to 17 minutes or until glden brown.  Cool
slightly. Makes 8 pockets.
  [From Los Angeles Times, date unknown.]

  [We tried these for Christmas one year, and found them to be
delicious, although somewhat expensive (beef filet ain't cheap).
And they will fill you up - don't try to call them appetizers and
split a batch with a friend!]

June 1991

Hazel Boston-Baden, P.O. Box 17522, Anaheim CA 92817.
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