Quick Brisket Puffs

Ingredients

• 2 cups brisket cooked
• 1 large eggs 
• 0.1 teaspoon thyme leaves fresh per square)
• 0.5 teaspoon onion chutney prepared per square)
• 24 servings bell pepper 
• 1 sheet puff pastry frozen thawed (half of a 17.3-oz. package)
• 24 servings salt 

Equipment

• baking sheet
• oven
• rolling pin

Directions

1. Shred about 10 ounces cooked beef brisket or chuck (about 2 cups). Beat 1 large egg with 1 tablespoon water to blend.
2. On a lightly floured surface, with a floured rolling pin, roll 1 sheet of thawed frozen puff pastry dough (half of a 3-oz. package) into a 1/16-inch-thick rectangle.
3. Cut into 3-inch squares.
4. Mound about 1 tablespoon brisket in center of each square. Top with 1/2 teaspoon prepared onion chutney and 1/8 teaspoon fresh thyme leaves; sprinkle with salt and pepper.
5. Pull corners of pastry over filling and overlap; brush tops with beaten egg to seal. Set on a baking sheet. Repeat with remaining sheet of puff pastry to roll out, cut, fill, and seal more puffs. Set on another baking sheet.
6. Bake in a 375 oven until golden brown, 16 to 19 minutes.
7. Serve warm.