1 pound ground beef
Pace Chunky Salsa
1 (1.25 ounce) package Pace® Dry Taco
Seasoning Mix
water
2 sheets Pepperidge Farm® Puff Pastry
1 cup shredded Cheddar cheese
1 egg
1 tablespoon water

Cook the beef in a 10-inch skillet over medium-high heat until it”s well browned, stirring frequently
to break up the meat. Add 1 cup of the salsa, taco seasoning and water according to the package
directions. Cool completely.

Thaw the pastry sheets at room temperature for 40 minutes or until they”re easy to handle. Heat
the oven to 400 degrees F. Line two baking sheets with parchment paper or spray with vegetable
cooking spray. Stir the egg and water with a fork in a small bowl.
Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut into 4
(7-inch) squares. Repeat with the remaining pastry sheet. Place about 1/3 cup of the meat mixture
onto half of each square. Top each with 2 tablespoons of the cheese. Brush the edges of the
pastry with water. Fold plain pastry half over meat mixture and press the edges with a fork to seal.
Place the rectangles on the prepared baking sheets. Brush with the egg mixture.
Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm with
additional salsa.