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In a large skillet separate and fry your ground beef until it is cooked but not yet browned. Remove any grease from the skillet , add the tomato, onion, jalapeno pepper, ham or bacon, mushrooms & garlic. Stir fry until the vegetables are cooked. Add the soy sauce, Worcestershire sauce & oregano. Continue cooking over low medium heat until the moisture has evaporated (approx 10 minutes), Season with salt & pepper. Allow to cool. Meanwhile roll out the puff pastry into two 12" squares, cut each square into four 6" pieces. Distribute the meat/vegetable mixture evenly on the center of each puff pastry square (just under 1/2 cup per square). Fold one corner over to form a triangle and press the edges well together so they will not separate while baking, cut a small slit on the top of each puff. At this point you may place the stuffed puffs on a cookie sheet and freeze them, when frozen wrap them well and place them in your freezer. When you want to bake them allow them to defrost in your fridge for 2-3 hours before baking. Continue with the final step. Place the freshly made puffs (or defrosted frozen) on a cookie sheet in the center of a 400 degree preheated oven for approx 20 minutes or until they are nicely browned and cooked. Serve warm. You may want to, but not necessary, to serve a sauce on the side catsup, BBQ, Steak sauce or your favorite sauce, Enjoy.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Deep cups for dramatic popover rise — Yorkshire puddings too
Natural hog casings for fresh and cured sausages