Rating: 4 stars
2 Ratings
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  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1
Recipe by MyRecipes September 2013

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Credit: Antonis Achilleos; Styling: Elizabeth Blake

Recipe Summary

prep:
30 mins
chill:
30 mins
cook:
45 mins
total:
1 hr 45 mins
Yield:
Yield: 16 pies (serving size: 1 pie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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.

Nutrition Facts

368 calories; fat 24g; saturated fat 10g; protein 12g; carbohydrates 23g; fiber 1g; cholesterol 38mg; sodium 422mg.
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