Hamburger Puffs

Hamburger Puffs


(1 vote) 5 1

A light puff pastry filled with a hearty and delicious ground beef mixture. Great for lunch or dinner. Also a convenient on-the-go snack!

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Time needed

30 min preparation + 25 min cooking

Serving Size / Yield

8 servings


  • 2 pkgs. Pepperidge Farms Puff Pastry
  • 1 lb. lean ground beef
  • 1 sm. onion, diced
  • 3-4 white button mushrooms, diced
  • 1/2 green pepper, diced
  • 1 Tbs. minced garlic
  • 1 egg
  • 1 Tbs. water
  • 1 can cream of mushroom soup
  • Italian seasoning to taste
  • salt and pepper to taste
  • garlic sea salt to taste
  • Baker's Joy Spray with flour

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Let puff pastry thaw as directed on package. Preheat oven to 350 degrees. In large skillet, brown hamburger with onion, mushrooms, green pepper, garlic, salt, pepper, and Italian seasoning until onions are translucent and meat is almost done. Drain. Stir in cream of mushroom soup. Set aside to cool. In a small bowl, whisk egg and water for egg wash. Spread flour on counter top and lay out puff pastry and smooth out seams to make one large sheet. Cut sheet into quarters. Spoon hamburger mixture onto puff pastry square. Put 2nd square on top and pinch edges together to close and then fold edges under. Spray cookie sheet with Baker’s Joy spray and place puffs onto cookie sheet. Brush tops of puffs with egg wash and sprinkle with garlic sea salt and Italian seasonings. Bake at 350 degrees for 20-30 minutes, until the pastry is golden brown and puffed. Let cool for 5 minutes and then serve.

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