Anyone else struggle with dinner menu ideas? I’ve been in a rut lately, but this recipe helped snap me out of it. And who’s going to argue with dinner that has been stuffed in fluffy, buttery pastry?? It’s a fun spin on a classic, it can be made ahead, and even works as a freezer meal. The recipe below is doubled because I wanted to store some in the freezer. You could easily half this for a regular meal and sneak in more veggies for your picky eaters. Enjoy!
- 3 lbs ground meat
I used 2 lbs beef and 1 lb turkey
- 1 T olive oil
- 1/2 green pepper, diced
- 1/2 cup chopped onion
- 1 tsp minced garlic
- 4 oz tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 T chili powder
- 1 T vinegar
- 3 T ketchup
- 2 packages puff pastry dough (4 sheets of dough)
Heat oil in a large pan. Add onions and peppers. Cook for 5 minutes. Then add in garlic, cook another minute.
Add in ground meat and cook through. Drain off fat.
Add in the remaining ingredients, except puff pastry and egg. The mixture will not be as loose as a normal recipe in order to prevent leaking out of the pastry.
Preheat oven to 400 degrees
In a small bowl whisk egg with tsp of water
Unfold 1 puff pastry and cut in to 9 small squares. Roll out each square to approximately 5″ x 5″ squares.
Brush the edge with egg mixture. Fill one side of the pastry square with 1 1/2 tablespoons of meat mixture. Then fold over the pastry, covering the meat mixture. Use a fork to seal the top and bottom pastry by pressing down along the edges. Repeat these steps for the remaining pastry. You should have 36 small pies.
For the pies you plan to eat now, brush the tops with remaining egg mixture and bake for 15-20 minutes, until golden brown.
For the pies you plan to freeze, lay out on a cookie sheet and freeze for 30 minutes. Then transfer to a freezer safe container for another time. For a future meal, remove the pies from the freezer and let thaw for approximately 30 minutes, then bake.