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Prep work:
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1.
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Cut the sirloin into bite-sized pieces and remove any fat (if you like).
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Set aside.
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2.
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Go ahead and get your pastry ready.
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Sprinkle some flour on a flat surface and rub some flour on a rolling pin.
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Take one of the thawed pastry sheets and roll it out as much as possible.
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Be sure not to roll it out too thin.
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Set aside.
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3.
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Finely dice the shallots.
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Set aside.
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4.
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Have all of the other ingredients measured out and ready to go.
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Set aside.
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5.
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Preheat the oven to 425 degrees.
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Heat the olive oil in a large skillet on medium high heat.
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Add the shallots and let them cook for about two minutes, then add the beef.
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The beef should sizzle when it first touches or the skillet is not hot enough.
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Cook until tender and with just a tiny bit of pink left.
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Now start your wine sauce in another medium-sized skillet.
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Red wine sauce:
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Prep: mix the cornstarch and water in a bowl and set aside.
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1.
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On medium heat, add the butter first and let it melt completely.
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2.
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Add the wine to the butter and let simmer for approximately 3 minutes.
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3.
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Add the broth and the soy sauce let simmer for another couple of minutes.
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(At this point, if the meat is not done cooking yet, turn the mixture down on low until just before the meat is done.
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Timing is a wonderful thing when working with sauces.
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When the meat is done, turn the heat back to medium and continue.)
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4.
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Add the cornstarch mixture and stir continuously until well blended and remove the sauce from the heat.
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The sauce should be thicker than water but still loose enough to drizzle, about the consistency of ketchup.
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Building the pockets:
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Prep: in a bowl, crack open the egg and whisk for the egg wash.
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1.
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Cut the pastry into approximately 3 x 3 squares ( about the size of a blackberry).
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Place about 1 tablespoon of beef, 1 teaspoon of cheese and 1 teaspoon of wine sauce on the pastry.
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2.
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Brush around the edges with the egg wash.
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3.
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Cover with another square of pastry and smooth around the edges so that the two pieces of pastry stick together.
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4.
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Brush the entire square with egg wash.
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One pastry sheet will make approximately 7 squares, depending on the size.
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Bake until golden brown, approximately 15-20 minutes on 425 degrees.
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Add a dollop of fig preserves if you like to try something new and different.
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If not, add a dollop of the wine sauce instead.
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Sprinkle with gorgonzola.
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Taa-daa!
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Yummy, delicious, goodness.
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These are indeed perfect little bites of goodness.
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They TICKLED my taste buds all the way to my toes.
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I hope that you will enjoy making these as much as I did.
