Ingrédients pour Salisbury Steak In Pastry Wraps
- Refrigerated Pie Crusts
- Salisbury Steaks In Gravy
- 1/2 cup chopped carrots
- Green Onions
- Red Wine
- Ground Thyme
- Parsley Flakes
- 1 tablespoon milk
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Comment préparer Salisbury Steak In Pastry Wraps
- Preheat oven to 425°F (220°C).
- Unfold two 14.1-ounce packages of refrigerated pie crusts. Remove plastic sheets and lightly flour a clean surface according to package directions. Do NOT place in a pie tin.
- Cut each pie crust into 6 equal wedges.
- Finely chop 1/2 cup carrots and 1/4 cup green onions. Place a small amount (about 1 tablespoon) of the carrot and green onion mixture onto the wide end of each pie crust wedge.
- Remove thawed Salisbury steaks from their package, reserving the gravy in a separate bowl.
- Place one Salisbury steak on top of the carrot and onion mixture on each pie crust wedge.
- Bring the edges of the pastry over the meat, overlapping slightly to create a sealed parcel. Moisten edges with a little water and pinch firmly to seal.
- Place the sealed pastry wraps seam-side down on a baking sheet.
- Cut a small slit in the top of each pastry wrap to allow steam to escape.
- Brush the tops of the pastry wraps with 1 tablespoon of milk.
- Bake for 30-35 minutes, or until the pastry is golden brown and the filling is heated through.
- While the pastry wraps are baking, prepare the gravy: In a medium saucepan, combine the reserved Salisbury steak gravy (about 1 cup), 1/4 cup dry white wine, 1 teaspoon dried thyme, and 1 tablespoon chopped fresh parsley.
- Bring the gravy mixture to a simmer over medium heat, stirring occasionally, until heated through and bubbly (about 5-7 minutes).
- Serve the hot pastry wraps immediately, drizzled with the delicious gravy. Serve with a side salad for a complete meal.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
16g
Fat
38g
Carbs
12g
