Puff Pastry Taco Foldovers

This is a easy version of Tacos we like as it is not as messy and hard to eat as hard shell tacos. The recipe is from the Pepperidge Farm web site. It is good to use in that the filling needs to be cool, so you can make it ahead of time. Puff pastry is one of those things that you do not need to make from scratch. The store bought dough is good, easy to use and not that expensive.

Taco Foldovers

Ingredients

1 lb. ground beef

Pace® Chunky Salsa

1 pkg. (1.25 ounces) Pace® Taco Seasoning Mix

Water

1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)

1 cup shredded Cheddar cheese (4 ounces)

1 egg

1 tbsp. water

Directions

Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring frequently to break up the meat. Add 1 cup of the salsa, taco seasoning and water according to the package directions. Cool completely.

Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400°F. Line two baking sheets with parchment paper or spray with vegetable cooking spray. Stir the egg and water with a fork in a small bowl.

Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut into 4 (7-inch) squares. Repeat with the remaining pastry sheet. Place about 1/3 cup of the meat mixture onto half of each square. Top each with 2 tablespoons of the cheese. Brush the edges of the pastry with water. Fold plain pastry half over meat mixture and press the edges with a fork to seal. Place the rectangles on the prepared baking sheets. Brush with the egg mixture.

Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm with additional salsa.

Cutting this recipe in half and just using one sheet is something I do a lot of times, however they warm up well the next day for lunch. The filling can be frozen if you are going to only use half and then you are ready for the next time.