Pennsylvania Dutch Meat Pies

Photo: Antonis Achilleos; Styling: Elizabeth Blake

Yield: Yield: 16 pies (serving size: 1 pie)
Cost per Serving: $1.12
Recipe from All You

More From Allyou

Recipe Time

Cook Time:
Prep Time:
Chill: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 368
  • Fat: 24g
  • Saturated fat: 10g
  • Protein: 12g
  • Carbohydrate: 23g
  • Fiber: 1g
  • Cholesterol: 38mg
  • Sodium: 422mg

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. 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. 2. Remove skillet from heat and stir in mustard and Cheddar. Season with salt and pepper. Let cool completely.
  3. 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. 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.

Also featured in: All You, January 2013
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