by Candyland Queens
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Candyland Queens's Notes:
1 medium diced onion Ask a question about this ingredient
3 cloves of minced garlic Ask a question about this ingredient
2 tablespoons of fresh lemon juice Ask a question about this ingredient
1 pound of extra lean ground beef Ask a question about this ingredient
2 tablespoons of extra virgin olive oil Ask a question about this ingredient
1 teaspoon of sea salt Ask a question about this ingredient
1 dash of pepper Ask a question about this ingredient
1 1 package of puff pastry sheets thawed (we like Pepperidge Farm -- you can find it on the frozen food section) Ask a question about this ingredient
cilantro (as much as you like) Ask a question about this ingredient
In a large skillet (medium heat), put the olive oil, onion, garlic. Let it cook until the onion is golden and soft. Add the beef, salt and pepper and let it fry for a few minutes in high-medium heat. As soon as the beef loses its pink/red color, add the lemon juice and bring the heat to a medium-low. Leave it cooking, stirring occasionally, for 7 minutes. Let the meat cool off.
Ask a question about this stepNext, take the puff pastry sheets and cut them into rectangle-shaped pieces (each sheet can be cut into 4-5 rectangles). Put a teaspoon-full of the meat on one of the sides of the the rectangle. Then take the other side and fold it over. This makes one tiny cake. Keep doing making the cakes until you run out of pastry.
Ask a question about this stepPut the cakes in the oven for the amount of time it says on the puff pastry package (12-17 minutes).
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Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
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