These little packets were very easy to make and had a delicious flavor. I normally don't add a steak sauce to my burgers but the flavor was definitely a welcome addition. It really brought the flavor of the beef out for me. One note that I will make is that while the recipe is designed to make 5 pies, I only made 4. To begin with, I wanted my burgers to be a little larger so that they wouldn't dry out in the cooking process. As I got into making them, however, I realized that an even bigger issue was the puff pastry. It was all I could do to get the pastry to cut into rectangles big enough to cover 4 patties, I can't imagine trying to get 5 out of one sheet! When I make this again (which I will) I will definitely make sure that I take the time to roll it out enough to save me some stress! :)
1 pound lean ground beef
1/2 cup finely diced Vidalia onion
1 teaspoon Montreal Steak Seasoning
1 tablespoon Dale's Steak Seasoning Sauce
5 slices cheese (I used American for my husband and son, Cheddar for mine)
1 sheet frozen puff pastry dough, allowed to sit at room temperature for about 20 minutes
1 egg yolk
Preheat the oven to 375. Prepare the grill. Mix the ground beef, onion, steak seasoning, steak sauce, togeter (using your hands is the most efficient way to do this). Form into 5 (I made 4) small, flat patties. Grill burgers to medium-well. (You may also panfry the patties.) Remove from te grill and top each burger with a slice of cheese.
Roll the puff pastry sheet to flatten slightly. Eyeball the sheet and cut it into 5 relatively even rectangles. (Again, I made 4.) They don't need to be exact. Cover each burger with a piece of puff pastry and wrap it around the bottom, pinching all of the edges to seal. Place on an ungreased baking sheet, pinched side down.
Whisk together the egg yolk and 1 teaspoon of water to make an egg wash. Brush each wrapped pastry with the egg wash. Bake for about 15 minutes, until the puff pastry is nice and brown.
Source: Paula Deen