ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pennsylvania Dutch Meat Pies

Photo: Antonis Achilleos; Styling: Elizabeth Blake
Prep time 30 mins
Chill time 30 mins
Cook time 45 mins
Yield Yield: 16 pies (serving size: 1 pie)

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 4 cups finely chopped green cabbage
  • 3 tablespoons Dijon mustard
  • 1 cup shredded sharp Cheddar
  • Salt and pepper
  • 4 sheets frozen puff pastry, thawed and refrigerated
  • 1 large egg

Nutrition Information

  • calories 368
  • fat 24 g
  • satfat 10 g
  • protein 12 g
  • carbohydrate 23 g
  • fiber 1 g
  • cholesterol 38 mg
  • sodium 422 mg

How to Make It

  1. Warm oil in a skillet over medium heat. Add onion; sauté until tender and golden, 6 to 8 minutes. Add garlic; sauté 1 minute longer. Add beef and cook, stirring and breaking up large pieces with the back of a wooden spoon, until no longer pink, about 5 minutes. Stir in cabbage; cook until wilted and soft, about 10 minutes.

  2. Remove skillet from heat and stir in mustard and Cheddar. Season with salt and pepper. Let cool completely.

  3. Line 2 baking sheets with parchment. Remove puff pastry from refrigerator 1 sheet at a time. Unroll pastry on a floured work surface and cut into 4 5-by-5-inch squares. Place 1/4 cup of meat mixture in center of each square, leaving a 1-inch border. Fold into triangles; seal edges with a fork. Place at least 2 inches apart on baking sheets; refrigerate. Repeat with remaining pastry and filling. Refrigerate pies for 30 minutes.

  4. Put racks in lowest positions in oven; preheat to 425ºF. In a bowl, whisk egg with 1 tsp. water. Brush top of pies with egg wash. Bake until puffed and golden, 15 to 20 minutes.

Cook's Notes

Make it ahead

TO FREEZE: Don't brush pies with egg wash. Freeze on parchment-lined baking sheets. Wrap each in foil and place in freezer bags; freeze.

TO SERVE: Preheat oven to 425°F. Unwrap pies, brush with egg wash and place 2 inches apart on parchment-lined baking sheets. Bake for 20 minutes.

Also appeared in: All You, January, 2013;