Photo by Gina Moore
MAKES ABOUT 32
2 packages frozen puff pastry
2 tablespoons olive oil
2 medium onions
1 teaspoon paprika
1 teaspoon ground thyme
1 teaspoon curry powder
½ teaspoon chili powder
Kosher salt
Fresh ground black pepper
½ teaspoon cinnamon
1 teaspoon crushed beef bouillon
1 pound extra lean ground beef (90/10 ratio)
3 large garlic cloves, minced
3 scallions (green onions), chopped
Preheat oven to 400 F. Thaw puff pastry according to package instructions.
In a large skillet over medium heat, heat oil. Add onions and sprinkle with paprika, thyme, curry powder, chili powder, salt, pepper, cinnamon and bouillon. Saute until onions are translucent, about 5 minutes. Crumble the ground beef into the skillet and cook for 5 minutes; add garlic and cook until all pink in ground beef is gone, 5–7 minutes more. Add green onions; remove from heat and let cool.
On a floured surface, roll out puff pastry about half its thickness and cut into as many 4-inch rounds as possible. Roll up the remaining dough and cut into additional rounds. Scoop 1–2 tablespoons of filling onto one side of dough, leaving about ½ inch along the edge. Using a pastry brush or fingers, brush water along the edge of the dough. Fold the blank side over on top of the filling and crimp the edges to seal. Place on a baking tray lined with parchment paper. Using a very sharp knife, make a few slashes across the top of pies—this will allow steam to escape during baking.
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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Related Story
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.