Les Boeuf Poufs
No joke…about two hours after I published yesterday’s “Impromptu Happy Hour” post, I received the following text:
Seriously, you can’t make this stuff up!
So, what did I do? Threw the vegetarian chili I was in the process of making (Super Bowl Sunday) into the oven, pulled a platter together, grabbed a bottle of wine and piled the kids into the car. Of course!
When I arrived, there were already nine moms assembled around the kitchen island and upwards of 20 kids running about. The counter was laden with a bounty much as I described in yesterday’s post. There were four different wedges of cheese, taquitos, seven-layer dip, guacamole, hummus and chips. Chicken tenders, mac-and-cheese and strawberries for the kids. Several bottles of red and white were being liberally poured and even a vodka tonic or two managed to work its way into the mix.
I brought some retro hors d’oeuvres that I happened to have in my freezer. I called them “beef patties” because I couldn’t remember that my mother referred to them as “beef turnovers” when she served them at almost every “Cousins Club” in the late 70’s. My friends liked the taste but demanded a name more appealing than “beef patties.” The conjured image was more than they could bear. So we came up with, “Les Boeuf Poufs.” Tres elegant, non?
Following is the recipe which is enjoyed by adults and kids, alike. And the best part is that after baking and cooling, you can put them in a container or bag, toss into the freezer and gently reheat before serving. A tasty treat at the ready for your next impromptu happy hour.
- 1 lb ground beef
- 2 cups bean sprouts
- 1 cup diced water chestnuts
- 4 Tbls chopped onion
- two packages of Lipton's beef mushroom soup (or onion soup mix)
- 4 packages of Pillsbury crescent rolls
- Preheat the over to 375F. Brown the beef in a saute pan over medium heat. Drain off excess fat. Add the sprouts, water chestnuts, chopped onion and soup mix. Remove from the heat when cooked through.
- Unroll the crescent dough and separate into four rectangles. Press the perforations together and cut each rectangle in half, across the width.
- Put one heaping Tbls of meat mixture in the center of each piece and fold corners so that the meat is completely enclosed.
- Place on a baking sheet and bake for 10-15 minutes or until the rolls are golden.
- Serve warm.
- Turnovers can be baked, frozen, and reheated at 350F for 15 minutes.
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