These are delicious! They're called Taco Croissants because they remind me of the chocolate croissants you get at the bakery, but just filled with taco filling. My friend Jill made them for the meat raffle at the Variety Club on Cinco de Mayo and they were a hit! The filling didn't spill our and they were perfect to manage with one hand! These would be perfect for any summer party you're having or just a week night dinner!
1 pkg Pepperidge Farm Puff Pastry
1 lb of ground beef
Taco Seasoning Packet
1-1.5 cups (8 oz) of shredded cheddar or Mexican cheese
2-4 tbsp of water
1)Take your ground beef and cook until the pink is gone in a pan or skillet and remove from heat.
2)Take the drained ground beef, taco seasoning packet, 1.5 cups of cheese, and 2 tbsp of water and mix them all together in a large bowl. You want the mixture to be wet, not watery.
3)Take the puff pastry and thin it out a little bit with a rolling pin. Next, cut in half long ways. Place the taco meat in the center of the pastry all the way down. Paint the egg wash on both sides of the meat on the dough.
5) Fold the dough over the meat in thirds. So starting on the left fold that dough over the meat, and then take the right side and fold it over. Use a fork to seal the edge of the dough with the folded flap. Flip the pastry over.
7) Now cut the pastry into 2-inch pieces. Then score each square twice with a knife. Brush the remaining egg wash on top of the squares and bake at 400 degrees for 30 minutes.