Pennsylvania Dutch Meat Pies

Looking for another quick yet different way to prepare dinner? Try these Pennsylvania Dutch Meat Pies! I like that they can be made ahead, frozen and popped in the oven directly from the freezer. Or, grab them on the way out the door. Grab a paper towel too because the pastry crust is crispy and will leave a trail of crumbs!

Ingredients:

1 Onion, diced
2 cloves garlic, minced
1 lb. ground beef
2 carrots, diced
2 celery stalks, diced
1 head cabbage, diced
3 Tablespoons Dijon mustard
2 cups Shredded Cheddar
Salt & Pepper
4 sheets Pastry Puff pastry (thawed and kept in fridge)
1 egg + 1 Tablespoon water (beaten for wash)

Directions:

1. Brown the ground beef with the onion, carrots and celery until cooked. Drain and return to pan
2. Add Garlic and cabbage and cook until cabbage is tender
3. Remove from heat and mix in the mustard, cheese, and season to taste with Salt & Pepper
4. While cooling, prepare 2 baking sheets with parchment paper
5. Remove 1 pastry sheet and roll out flat. Cut into (4) squares
6. Place 1/4 cup of meat mixture in the center of each square
7. Fold over to form triangle, crimping to seal the edges with fork
8. Repeat steps 5-7 for remaining pastry sheet
9. Brush with egg wash (optional but makes it brown up!)
10. Bake at 425 for 15-20 minutes for until pastry is brown and crispy

 

You can also freeze these for make ahead meals. Skip the egg wash and place in freezer while still on parchment lined pan. Once frozen, wrap in foil and store in freezer bag. To prepare: Heat oven to 425 and bake on lined baking dish for 20-25 minutes.

 

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