Savory Meat Pastries

• 1/4 pound ground pork
• 1/4 pound ground beef, preferably chuck
• 1 tablespoon minced yellow onion
• 1/2 clove garlic, finely minced
• 2 teaspoons Cognac
• 1/4 plus 1/8 teaspoon salt
• 1/4 teaspoon black pepper
• 1 sheet puff pastry, about
• 10 inches square, thawed if frozen and kept refrigerated
• 1 egg, beaten

1. To make the filling, in a bowl, combine the pork, beef, onion, garlic, Cognac, salt, and pepper and mix well.
2. Set aside.
3. Line a baking sheet with parchment paper.
4. Place the cold puff pastry on a lightly floured work surface.
5. Using a sharp knife, cut into 3 equal strips.
6. Put one-third of the filling on 1 strip, placing it lengthwise in a continuous line down the middle that reaches from end to end.
7. Using your index finger or a pastry brush, lightly moisten 1 long edge of the strip with water.
8. Without stretching the dough, lift the dry long edge of the strip to cover the filling.
9. To create a smooth seam, flatten the moistened edge with your thumb, then roll the log to close.
10. Repeat with the remaining strips and filling.
11. Place the logs, seam side down, on the prepared baking sheet.
12. Refrigerate for 30 minutes, or until firm.
13. Meanwhile, position a rack in the middle of the oven and preheat to 400F.
14. Using a sharp knife, cut each log on the diagonal at 1-inch intervals to create diamond shapes.
15. Put the diamonds, seam side down and 1 inch apart, on the same prepared baking sheet.
16. Brush the top of each pastry with the egg.
17. Bake for 18 to 22 minutes, or until golden brown and crispy.
18. Let cool for 5 minutes before serving.

ground pork, ground beef, yellow onion, clove garlic, cognac, salt, black pepper, pastry, inches square, egg

Taken from www.epicurious.com/recipes/food/views/savory-meat-pastries-382900 (may not work)