Australia has these cool meat pies made of pastry crust stuffed with a slowly simmered, finely ground meat mixture. The pies can be topped with ketchup, and man, are they good! They taste like a ritzy version of a sloppy Joe. This is my sped-up version of a down-under favorite. Serve the pies with a green salad.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
With a sharp knife, cut the thawed but chilled puff pastry sheets into 4 squares each, 8 squares total, and arrange on a cookie sheet. Season the squares with a little salt and pepper. Bake the puff pastry according to the package directions, or until golden brown all over, about 12 to 15 minutes.
Step 3
Heat a medium skillet over medium-high heat. Let it get really hot so the meat will caramelize when it hits the pan. Add the EVOO, then the butter. When the butter melts into the oil, add the beef and really work at breaking it up as it browns-get the bits all nice and tiny. Add the onions and cook for 5 minutes. Stir in the flour. Cook the mixture a minute more. In a small bowl, combine the Worcestershire with the tomato paste and brown sugar, then stir in the stock. Whisk the seasoned stock into the pan. Stir into the meat and combine. Season the meat with the grill seasoning and reduce the heat to low.
Step 4
When the pastry squares are ready, assemble the pies. Place a square of pastry in the bottom of a shallow bowl. Top with one quarter of the meat mixture and another square. Place a large dollop of ketchup in the center of the top pastry and sprinkle the “pies” with chives to garnish, then serve.
Tidbit
Step 5
You could also use refrigerated pie crusts instead of puff pastry sheets.
