Description
A handheld, flaky masterpiece that transforms the classic Philadelphia sandwich into a delicious treat.
Ingredients
Scale
- 2 sheets puff pastry, thawed (17.3 ounces total)
- 1 pound ground beef (85% lean) (450g)
- 1 large green bell pepper (seeded and finely diced)
- 1 medium yellow onion (finely diced)
- 4 ounces white button mushrooms (sliced thin (optional))
- 2 cloves garlic (minced)
- 1 tablespoon olive oil (divided)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional)
- 8 ounces provolone or American cheese (sliced or shredded)
- 1 teaspoon Worcestershire sauce
- 1 large egg (beaten with 1 tablespoon water)
Instructions
- Preheat oven to 400°F (200°C). Sauté onions, peppers, and mushrooms in olive oil until soft. Brown the ground beef, drain excess grease, and stir in garlic, spices, and Worcestershire sauce. Cool slightly.
- Unroll puff pastry sheets on a floured surface. Place on a parchment-lined baking sheet.
- Spread the beef mixture evenly over the center of each pastry sheet, leaving a 1-inch border. Top with cheese. Fold the sides over the filling to seal.
- Brush the tops with egg wash and score lightly with a knife.
- Bake for 20-25 minutes until golden brown and puffed. Let rest for 5 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: lunch, dinner, snack
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 25
- Fiber: 2
- Protein: 20
- Cholesterol: 80
Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to restore crispness. Can be frozen for up to 2 months. Ensure filling is cooled before assembling to prevent soggy pastry.