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1
Boil corn in water for 15 minutes.
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2
Let cool.
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3
Cut corn off cob and combine with avocados and lime juice.
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4
Add 1/2 teaspoon each salt and pepper.
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5
Refrigerate with plastic wrap pressed down against surface of salsa blocking the air from the salsa.
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6
Cool for at least one hour before serving.
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7
Heat frying pan to high heat.
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8
Salt the steak with 1/2 teaspoon of salt per side.
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9
Brush with 1/2 teaspoon of vegetable oil.
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10
Sear steak till browned, about 1 minute per side.
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11
Remove to a plate till completely cooled.
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12
Heat 1 teaspoon of vegetable oil in a medium saucepan over med-high heat.
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13
Add onions and 1 teaspoon each salt and pepper.
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14
Saute until browned, stirring occasionally about 15 minutes.
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15
Add beef stock and A-1 steak sauce.
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16
Reduce till moisture has gone about 15 minutes.
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17
Remove to a bowl and cool completely.
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18
Dice cooled steak into 1/4 pieces.
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19
Combine with onion mixture and cheese in a mixing bowl.
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20
Preheat oven to 400.
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21
Lay out puff pastry on lightly floured surface.
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22
Cut each in half, making 4 rectangles.
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23
Place 3 heaping tablespoons of steak mixture on one half of each rectangle, leaving an edge around the filling.
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24
Fold over empty half onto filling, crimping the edges and rolling the crust over onto the top.
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25
Brush with beaten egg.
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26
Bake for 20 minutes or until golden brown.
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27
Sprinkle with 1/2 tablespoon of salt.
