Beef stroganoff savory pop-tart

In a warm pan with a little oil, cook the thinly sliced ribeye with a little salt and pepper until only a touch of pink remains; take it out.

Add butter and sliced cremini mushrooms; cook a couple of minutes until they just start to brown.

Add the onion and a touch more butter; cook 30 to 45 seconds until the onions just soften.

Add a little flour and mix until it looks like sand; add beef broth, a little Worcestershire and a little Dijon mustard and stir.

Simmer a minute or so until nicely thick.

Kill the heat; stir in sour cream and fresh chopped dill, then return the beef. Let cool.

Fill 4 by 5 inch puff pastry pieces away from the edges, top, fork the edges and trim; set on a parchment-lined baking sheet.

Brush with beaten egg and poke a couple of holes in the top.

Bake at 400 degrees for 18 to 23 and a half minutes.