BUNDIES MADE WITH PUFF PASTRY

I tried making my Lithuanian Bundies with Puff Pastry.  It was a hit.

These Puffs were made in long strips so I cut them in half to get 6 puffs from each pastry.  I rolled them out a bit, then placed my meat mixture on one like so.  Note: I floured the board and also the Puffs themselves.

 I rolled it up in a turnover or rectangular shape.

Placed them on a parchment paper-lined cookie sheet.  My cookie sheets are 9" by 13" so I could get 6 evenly spaced on a sheet.   Perfect to get 12 on 2 sheets.  Brushed with egg wash.  NO pricks with a fork in these since they are puff pastry.

(Note)  I pulled a couple pastries up around the meat without rolling out the dough so it's square in shape.  Note to self:  I like the rectangular shape better. It baked better and can be held easier).

Baked at 400 degrees F for 22 mins.  I think I could have baked at 425 for 18-20 minutes or so to get a darker bake but these were done and ready to eat.  We none of us minded the lighter pastry bake.  

Soooo good.  Love the puff pastry method.  I can eat them as hand pies.  Heartily approved by son and daughter as well.  The pastry holds it all together nicely.

My next endeavors will be to try making Pizzas Straws and  Cinnamon Twists with Puff Pastry.  I really like this pastry.

The results of this test were two-fold.  It was a much simpler method and easier for me to make.  Took a lot less time.  It may cost more to make this way, but I am a big fan.  Holding them in your hand is another plus.  I will make them again.