Boy, when Rachael said made quick she really meant it! These “pies” are super easy and super quick to make. Again, not so many ingredients, so not a lot of slaving away to be done over the meal. I did add some minced garlic to the recipe, as per Jessi’s request. I don’t think there is much we cook with out onions and garlic in it!
The meat smelled great after cooking with the onions and garlic and then you add the brown sugar, tomato paste mixture and it went from great to YUM. I love it when the food smells so good you want to just eat it out of the pot! I do suggest that when you bake the pastry dough sheets that you do it on parchment paper or a very good nonstick cookie sheet. I had a bit of a “stickage” issue with mine.
I think this would be great if you added some spice to the ketchup on top too. I mean if you don’t like things spicy by all means the regular ketchup is great. But for those that like it a bit hot I would add some of your favorite hot sauce to it. I use Frank’s Red Hot a lot or Sriracha hot sauce (you can find it in the Asian isle at your market).
Last impressions on the recipe are that it tastes great, it is easy to make, and my kids gave it two thumbs up, oh so did Kevin too! I will say I think this makes a great lunch recipe more so than a dinner one though. But either way, bring your appetite!
- 2 sheets frozen puff pastry, defrosted but kept chilled (recommended brand: Pepperidge Farms)
- salt and freshly ground black pepper
- 1 tablespoon EVOO
- 2 tablespoons unsalted butter, cut into pieces
- 1 1/2 pounds ground beef
- 1 medium onion, finely chopped
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce (eyeball it)
- 1 rounded tablespoon tomato paste
- 1 rounded tablespoon brown sugar
- 1 cup beef broth
- 1 tablespoon grill seasoning as in McCormick’s Montreal Steak Seasoning
- ketchup for garnish
- 2 tablespoons chopped chives