Pretty much anything encased in puff pastry is delicious, right? These portable hand pies would make a great dinner on the go. Serve with veggies and dip if you need the portability or a nice green salad. Puff pastry is found in the freezer section of the grocery store and does need to thaw, so read the package for directions. I must confess, I skipped the raisins.
Beef and Potato Hand Pies
Everyday Food, Sep. 2011
1 T olive oil
1 small yellow onion, diced medium
salt and pepper
2 garlic cloves, minced
1/2 lb. ground beef (or turkey)
1 T smoked paprika
1 medium Yukon Gold potato, diced medium
1/2 c golden raisins
flour for dusting
2 sheets of frozen puff pastry, thawed
1. Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add the onion, season with salt and pepper and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, 30 seconds. Add the beef and cook, breaking up the meat until browned, 5 minutes. Stir in paprika, potato and raisins. Season to taste with salt and pepper and remove from heat.
2. On a lightly floured work surface, gently roll out the puff pastry sheets to smooth creases. Cut each sheet into 4 squares. Place 1/3 c beef mixture into the center of each pastry square. Brush edges lightly with water, fold over filling to form triangles, pass to seal. Sprinkle with additional paprika, if desired. Transfer to a parchment-lined baking sheets and bake until pastry is golden and puffed, 20 to 25 minutes. Let cool 10 minutes before serving.
A quick reminder that Friday morning is the Dad's Reading Group. They will be meeting at 6:30 AM and discussing Fahrenheit 451.