Photo by Gina Moore
MAKES 12
2 packages frozen puff pastry
2 tablespoons vegetable oil
1 pound andouille sausage, removed from casing and crumbled
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, diced
4 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Kosher salt
Fresh ground black pepper
¼ teaspoon cayenne pepper
2 tablespoons all-purpose flour
½ cup grated cheddar
Preheat oven to 400 F. Thaw puff pastry according to package instructions.
In a large skillet over medium heat, heat oil. Add crumbled sausage and cook until lightly browned, 8–10 minutes. Add bell peppers, onion, garlic, jalapeno, Worcestershire sauce, thyme, salt, pepper and cayenne. Cook until vegetables are soft. Sprinkle with flour and add water; stir to combine and bring to a simmer for 1–2 minutes until mixture starts to thicken. Remove from heat and stir in cheese. Allow to cool.
On a floured surface roll out puff pastry about half its thickness and using a cookie or biscuit cutter cut into as many 4-inch rounds as possible. Roll up the remaining dough and cut into additional rounds. Scoop 2 tablespoons of filling on top of half the rounds, leaving about ½ inch along the edge. Using a pastry brush or fingers, brush water along the edge of the dough. Place the remaining rounds on top and crimp edges to seal.
Bake for 15–20 minutes or until golden brown. Allow to cool slightly and serve warm.
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Chef’s tips
Love the leftovers. Whenever you have leftover meats—beef, chicken, pork roast—make meat pies that you can bake, freeze and reheat for a future road trip, hike, picnic or lunch. Pies can be stored for up to two months in the freezer. Reheat frozen pies at 350 F for 20 minutes or until bubbling.
Lean into beef. Use 90/10 (extra lean) ground beef when possible. It has less fat and prevents the pastry from getting soggy. If using 80/20 beef, be sure to drain the meat mixture during the cooling process.
Size of meat pies. Depending on the size of your pastry cutter, your “yield” may vary. Leftover filling can be refrigerated for up to 4 days.
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Handheld meat pies— Meat pies were originally a way to provide quick meals to workers in coal mines, factories and fields. Today, we eat them because they are delicious. Learn to make your favorite pies at home with Chef Belinda’s recipes.