Pennsylvania Dutch Meat Pies

Pennsylvania Dutch Meat Pies Recipe
Photo: Antonis Achilleos; Styling: Elizabeth Blake

Yield:

Yield: 16 pies (serving size: 1 pie)

Recipe Time

Prep: 30 Minutes
Chill: 30 Minutes
Cook: 45 Minutes

Nutritional Information

Calories 368
Fat 24 g
Satfat 10 g
Protein 12 g
Carbohydrate 23 g
Fiber 1 g
Cholesterol 38 mg
Sodium 422 mg

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

Preparation

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.

Note:

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.

September 2013
Also featured in: All You, January 2013;
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