1 tsp (5 mL) extra virgin olive oil
1 small onion, finely chopped
4 oz (125 g) ground Ontario veal
2 cloves garlic, minced
1 tsp (5 mL) smoked paprika
2 tbsp (30 mL) seasoned breadcrumbs
1/4 cup (60 mL) corn kernels
1/4 cup (60 mL) diced roasted red peppers
2 tbsp (30 mL) chopped fresh basil or parsley
1 pkg (450 g) frozen butter puff pastry sheets, thawed
1 egg, lightly beaten
In a nonstick skillet, heat oil over medium heat and cook onion for 3 minutes. Stir in veal, garlic and paprika; cook, breaking up with spoon for about 8 minutes or until no longer pink and onion is softened. Remove from heat and stir in breadcrumbs. Stir in corn, peppers and basil until well combined; set aside to cool slightly.
Meanwhile, unroll 1 pastry sheet and roll out to 12 x 10 inch (30 x 25 cm) square. Cut into 4 long strips and cut each strip into 4 squares. Place 1 tsp (5 mL) of the veal mixture in centre of each square. Fold over one corner to another to form a triangle and using a fork, press dough together to seal. Place on parchment paper lined baking sheet and brush top with egg. Repeat with remaining ingredients.
Place baking sheet in centre of 400 F (200 C) oven for about 12 minutes or until golden brown. Let cool slightly before serving.
Tip: Once folded, before you brush with egg, you can cover them with plastic wrap and refrigerate them for up to 2 hours. Then simply brush them with the egg and bake.