never worked with puff pastry – that is my disclaimer for the non-aesthetic look of this dish. Despite how it looks, it tasted delicious. The recipe is easy to follow, and I feel encouraged to work with puff pastry in the future. I blanched some collard greens with a drizzle of balsamic vinegar to accompany the hand pie.
The hardest part of this recipe is getting the pastry size correctly cut and rolled around the meat. None of my pies looked very beautiful or even came close to the same size, but they all tasted amazing.
- 1 pound ground beef (80 percent lean)
- 1 tablespoon minced garlic (from 2 cloves)
- 1 large onion, halved and thinly sliced (3 cups)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- Coarse salt and freshly ground pepper
- 6 ounces cheddar, shredded (2 cups)
- 1 sheet (12 ounces) frozen puff pastry, thawed
- All-purpose flour, for dusting
- 1 large egg, lightly beaten
- Roasted broccoli rabe or other green vegetable, for serving
Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.