Ingredients:
1 medium finely diced onions
1 garlic cloves, minced
2 tablespoons butter
2 lbs ground round
6 tablespoons half-and-half
1/4 cup tomato juice
2 eggs
1/2 cup breadcrumbs
1 tablespoon chopped parsley
1 teaspoon Worcestershire sauce
2 teaspoons salt
1/2 teaspoon pepper
2 (17 1/2 ounce) packages each frozen puff pastry
1 cup shredded cheddar cheese
1 beaten eggs
1 lb finely copped mushrooms
2 tablespoons minced green onions
1/4 cup butter
1 cup red wine
1/2 bay leaves
1 pinch thyme
1 (13 3/4 ounce) cans beef broth
3 tablespoons cornstarch
salt and pepper
Directions:
Saute onion and garlic in butter until tender.
In bowl add meat, onion mixture, 2 eggs half-and-half, tomato juice, Worcestershire sauce, bread crumbs, salt and pepper.
Mix together.
Shape into 8 meat loaves.
Place in baking dish.
Bake in 350F oven for 15 minutes.
Cool throughly.
Unfold one puff pasty sheet on lightly floured surface.
Roll to 10 inch square with rolling pin.
Cut in half.
Place mini meatloaf along bottom of strip.
Top with 1 teaspoon cheese and 1 tablespoon sauce that follows.
Brush pastry edges with beaten egg about 1/8 inch wide.
Bring top of pastry over loaf and under.
Pinch securely to seal.
Place on ungreased jelly roll pan.
Repeat.
Bake in 375F oven for 15 minutes or until pastry is golden.
Saute mushrooms and onion in butter till soft.
Add wine, thyme and bay leaf.
Bring to boiling.
Reduce to 1/2 cup.
Pour beef broth in 2 cup measure and fill the rest with water until you get 2 cups liquid.
Add cornstarch to liquid then add to wine mixture.
Cook till thick on low heat. This mixture is bordelaise sauce that you add to the en croutes.
Servings: 8
Time preparation: 60 min.
Time total: 90 min.