cheeseburger hand pies
Double the ground beef mixture (all ingredients except the cheese, mustard and puff pastry) to make a 2-in-1 Dinner. The same base makes our Sweet Potato Cottage Pie. OR if you’ve already prepared a batch of ground beef, skip down to the puff pastry part below.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 8 pies 1x
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium sweet onion, finely diced or shredded
- 2 cloves of garlic, minced
- 1 pound ground beef
- 2 tablespoons Worcestershire sauce
- 2 tablespoons of tomato paste (use ketchup in a pinch)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon thyme
- 1/2 can beef stock or broth (14.5 ounce can)
- 1 package frozen puff pastry, thawed
- 1/2–3/4 cup extra sharp cheddar cheese, diced or shredded
- 3 tablespoons mustard (any kind)
- Small bowl of water
Instructions
- Set your oven to 400 degrees. If you haven’t yet, pull out the puff pastry and set it on the counter to thaw.
- In a large skillet cook the onions in oil for about 5 minutes. Add garlic and cook about 2 minutes. Add ground beef and brown, about 8 minutes. Combine Worcestershire sauce, tomato paste, salt, pepper, thyme AND stock. Bring to a boil and simmer for about 5 minutes until the sauce reduces. It should be very thick. If not, keep boiling.
- Roll out your pastry dough on a floured surface and cut each piece into 4 squares. My package had 2 pieces and I made 8 squares. Slather each square with mustard. Then fill each square halfway with the ground beef mixture. Sprinkle the cheddar cheese on top. Dip your finger in the bowl of water and make a line all the way around each square, then STRETCH the pastry over the top, delicately. Crimp the edges with a fork.
- Bake on a parchment lined sheet at 400 degrees F for 15 minutes. If you’re doing 2 pans, rotate them halfway through.
Find it online: https://foodlets.com/2015/02/13/cheeseburger-hand-pies/