Prep 10 min • Cook 45 minutes • Serves 3-4
INGREDIENTS
2 Puff Pastry Sheets, thawed
1 package of New Zealand Springvale Beef ground beef.
5 slices Prosciutto about 2.5 ounces
5 ounces Sliced Mushrooms baby bella or white button mushrooms
½ cup Diced Yellow Onion
2 tablespoons Dijon Mustard
½ teaspoon Dried Thyme or 1 ½ teaspoons of fresh thyme
Salt to taste
Black Pepper to taste
1 Large Egg
1 tablespoon Water
METHOD
- In a food processor, pulse mushrooms and onions into fine pieces (duxelles), or finely dice by hand.
- In a skillet over medium-high heat, ground beef, mushrooms, onions, and thyme. Season with salt and pepper. Brown for 3-4 minutes, drain grease, then stir in Dijon mustard.
- Preheat the oven to 375℉. Line a baking sheet with parchment paper or a silicone baking mat.
- Roll out both puff pastry sheets and press the seams of the two sheets together to form one long sheet. You can place the parchment paper underneath the puff pastry now or you can wait until it’s in a circle, whichever is easier for transferring for you.
- On one side of the sheet, layer prosciutto, then the ground beef mixture. Roll into a log. Slice every 1.5″ about ⅔ through, then curve into a circle and seal ends. Twist each cut piece so that the inside filling is facing up. Place it on parchment paper and place it onto a baking sheet if you have not already done so.
- Brush with egg wash (1 large egg + 1 tablespoon water). Bake for 30 minutes.