cooked beef

8-37: Roast Beef in Puff Pastry

Jamie Martin Group 08: Beef, Section 2: Main Courses , , , , , , , , , , , , , , , , , , , , , , , , , ,
8-37: Roast Beef in Puff Pastry

I’ve already covered various types of turnovers (beef/spinach/crab), and 8-37: Roast Beef in Puff Pastry can now be added to that list, even if it’s not officially referred to by Simply Delicious as a turnover.

I wasn’t able to pinpoint when ready-to-bake puff pastry was first available in stores–my guess would be somewhere around the 1960s-70s, but I could be totally wrong.

Think of this recipe as a fancy Hot Pocket, because that’s essentially what it is. Look at you, all sophisticated with your fancy Hot Pocket.

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8-54: Beef Beignets

Jamie Martin Group 08: Beef, Section 2: Main Courses , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
8-54: Beef Beignets

When I think of beignets, I think of New Orleans. ? I’ve never been to the real Café Du Monde in New Orleans, but I have been to the Mint Julep Bar in New Orleans Square at Disneyland which serves beignets (very delicious ones).

8-54: Beef Beignets are NOT like the ones at Disneyland or Café Du Monde–they’re more like Mongolian Beef before you toss it in sauce.

I looked around for similar types of recipes to confirm that this wasn’t just a Simply Delicious invention–and I really couldn’t find too many. There’s nothing wrong with battering beef and frying it–just don’t call it a beignet.

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