Photo: Antonis Achilleos; Styling: Elizabeth Blake
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
How to Make It
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.
Remove skillet from heat and stir in mustard and Cheddar. Season with salt and pepper. Let cool completely.
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.
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.
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.
I wanted to try something new and this seemed like a good comfort food recipe, not to mention I live in "Pennsylvania Dutch" country. While these take a bit of time to make, they were really good. I also threw in a handful of bacon crumbles with the meat mixture. I'm not one to cook things through recipes, as I like to make my own, but I think I will hold on to this one!
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