1. Sauté onion in olive oil until golden brown.
2. Add the ground beef and cook until browned.
3. Remove from heat and drain off any excess oil.
4. Add 4 ½ t of the Dulcet Creole Spice (reserving ½ t for sprinkling), the parsley and the sundried tomatoes to the beef.
5. Set aside to cool.
6. Roll out the puff pastry.
7. Use a 2 ¾ inch round fluted pastry cutter to create rounds, re-roll trimmings and cut to make 25-30 rounds.
8. Place 1 ½-2 t of the beef mixture in the center of each round.
9. Fold the rounds in half and pinch together.
10. Place crescents on parchment covered baking sheet.
11. Use a pastry brush to brush egg on each pastry.
12. Use remaining ½ t Dulcet Creole Cooking Spice & Rub to sprinkle on top of each pastry.
13. Bake pastries in a 400 degree oven for 10-15 minutes or until puffed and golden brown.

From our test kitchen: Pastries can be made ahead up and refrigerated. Remove from frig, brush with egg, sprinkle with spice & bake.

To contact us, please email GreatFood@DulcetCuisine.com