Ground Beef Filling For Puff Pastry Recipes

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MEAT PATTIES - MEAT STUFFED PUFF PASTRY



Meat Patties - Meat stuffed Puff Pastry image

These meat patties are an absolute treat and make perfect appetizers to serve for breakfast, brunch, or snacks. Puff pastry filled with ground beef then baked until golden. You can make these ahead of time or freeze them for later.

Provided by Veena Azmanov

Categories     Appetizer     Sides     Snacks

Time 40m

Number Of Ingredients 14

1 sheet Puff pastry
1/2 lb Ground meat (beef, turkey or chicken thighs)
1 tbsp Cooking oil
1/2 Onion (chopped fine)
1 tsp Garlic (minced)
1 tsp Ginger (grated)
1/2 tsp Cinnamon powder
1/2 tsp Cumin powder
1/4 tsp Paprika powder
1/4 cup Cilantro / parsley (chopped)
1 tbsp Lemon juice
1/2 tsp Salt ((or to taste))
1/2 tsp Pepper
1 Egg (beaten )

Steps:

  • Thaw frozen puff pastry but keep it chilled at all times.Tip - I fine opening up the puff pastry sheet on a baking tray and letting it chill is the best way to work with it.

Nutrition Facts : ServingSize 51 grams, Calories 173 kcal, Carbohydrate 10 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 25 mg, Sodium 67 mg, UnsaturatedFat 5 g

BEEF AND CHEDDAR HAND PIES



Beef and Cheddar Hand Pies image

Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables, such as broccoli rabe.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h10m

Number Of Ingredients 11

1 pound ground beef (80 percent lean)
1 tablespoon minced garlic (from 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
Roasted broccoli rabe or other green vegetable, for serving

Steps:

  • 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.
  • 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.
  • 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 broccoli rabe.

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