BEEF & CHEDDAR HAND PIES
Prep Time: 25 minutes
Total Time: 1 hour 10 minutes
1 pound ground beef
1 tablespoon minced garlic (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
1. 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.
2. 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.
3. 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 a side salad, or roasted green vegetable, such as broccoli rabe or asparagus.