If required, prepare or thaw the puff pastry.

Make the veal filling as directed in step 2 of the Veal and Chorizo Turnovers recipe.

Preheat the oven to 425°F.

Roll out the puff pastry into 2 (25 x 15-inch) rectangles, each ⅛ inch thick.

Cut each rectangle into 5 (5 x 3-inch) rectangles.

Spoon 3 tablespoons of the prepared veal filling along the length of each pastry rectangle.

Fold the sides and ends, pressing to seal.

Place the pastries seam side down on a baking sheet.

Bake for about 15 minutes or until golden.

Serve the veal in puff pastry hot or at room temperature.