Ingredients
Scale
- 1 lb ground beef or beef and pork mix
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced carrots and peas
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1 package puff pastry or homemade pie crust
- 1 egg, beaten (for egg wash)
- Optional: hot sauce or spices for an extra kick
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large skillet, sauté the chopped onions and minced garlic until fragrant and translucent. Add the ground meat and cook until browned, breaking it apart as it cooks.
- Stir in diced carrots, peas, tomato paste, Worcestershire sauce, salt, and pepper. Cook until the vegetables are tender and flavors meld. Let the filling cool slightly.
- While the filling cools, roll out the puff pastry or pie crust on a floured surface. Cut into rounds large enough to hold a spoonful of filling.
- Place a spoonful of the meat mixture onto each pastry round. Fold over to form a semi-circle, sealing the edges with fork prongs or by pressing with your fingers.
- Brush the tops of the pies with beaten egg for a golden finish. Cut small slits on top to allow steam to escape.
- Arrange the pies on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Notes
- Ensure the filling is not overly wet to prevent soggy pastry.
- For a crispier crust, consider blind baking for 5 minutes before filling.
- Use egg wash for extra golden color and shine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Sci-Fi Inspired
- Diet: Adaptable to Meat-Less
Nutrition
- Serving Size: 1 pie (approximate)
- Calories: 380 kcal Kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg