Savory Pop Tarts

BACON, EGG & CHEESE ‍

1. Preheat oven to 400
2. Cook the bacon in a pan until almost crisp, remove excess grease, then add the eggs
3. Soft-scramble the eggs on low heat so they stay custardy, then pull them off the heat just before they’re fully set - let cool a few minutes
4. Cut the puff pastry into 4 rectangles.
5. Add some of the egg-and-bacon mixture to one half of each piece, leaving a small border
6. Fold a slice of American cheese in half, then lay on top of the eggs - make sure it stays inside the border
7. Fold the pastry over, seal the edges and crimp with a fork, and poke 2–3 small vents on top
8. Brush with egg wash and sprinkle with everything bagel seasoning
9. Bake 18–22 minutes, until golden and puffed

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BEEF & MUSHROOM STROGANOFF

1. Preheat oven to 400
2. Heat the oil in a skillet over medium-high. Add the beef and cook just until browned. Season with salt and pepper, then pull it out and set aside
3. Melt butter in the same pan, add mushrooms and cook until they release their liquid and start turning golden
4. Add onion and cook until soft, and stir in garlic for the last 30 seconds
5. Sprinkle in the flour and cook about 30 seconds
6. Add broth, Worcestershire and Dijon - stir until it thickens into a gravy
7. Take the pan off the heat, add the sour cream and dill or parsley and the cooked beef - mix well and let the filling cool completely
8. Cut the puff pastry into 4 rectangles. Put filling on half of each, leaving a border. Fold over, crimp edges tight and poke 2–3 small vents on top
9. Brush with egg wash and bake 18–22 minutes, until puffed and golden

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MEATBALL PARM

1. Cook marinara until thickened, then stir in chopped meatballs, mozzarella, parmesan and red pepper flakes - mix well then let filling cool completely
2. Cut pastry into 4 rectangles
3. Add filling, fold, seal and crimp tight
4. Brush with egg wash and bake 18–22 minutes, until puffed and golden