- 2 Sheets Puff Pastry, defrosted, but kept chilled
- salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons butter, unsalted
- 1 1/2 lbs ground chuck
- 1 medium onion, finely chopped
- 2 tablespoons flour, all purpose
- 2 tablespoons Worcestershire sauce
- 1 rounded tablespoon brown sugar
- 1 rounded tablespoon tomato paste
- 1 cup of beef stock or broth
- 1 tablespoon grill seasoning (I actually mixed up my own - 1 tsp each of sea salt, freshly cracked black pepper, onion powder and garlic powder)
- ketchup for garnish (which I forgot)
- 2 tablespoons chopped fresh chives (which I didn't use)
Preheat the oven to 400 degrees F. Cut the thawed but chilled pasty sheets into 4 squares each (total of 8 squares if you cook both sheets of puff pastry at the same time). Season the squares with salt and pepper. Bake the pastries for about 12-15 minutes until fluffy and golden brown!
Meanwhile, heat a skillet with the olive oil and butter and add to that the ground chuck and brown. (NOTE: The recipe did not say to drain the liquid from the cooked meat, however, I did. Just cuts down on the amount of grease.)
While the meat is browning, in a separate bowl, whisk together the brown sugar, Worcestershire sauce, beef broth and tomato paste and set aside.
Back to the meat! Toss in the onions and cook for 4-5 minutes until tender. Next add in the flour and mix it into the meat and onions. To the meat and onions, add in the Worcestershire/broth/tomato paste/brown sugar mixture and incorporate. Finally, add in the grill seasoning. Once everything is hot, you are good to go!
Let's plate it! Place one square of the puff pastry in a bowl. On top of that, add some of the meat mixture. Add ketchup if you prefer, and top with another puff pastry. Enjoy!!!
I have to say, this recipe is a keeper. But, I am VERY interested to see how this measures up to the wonderful Meat Pies my friends in Australia make! I want to hear from you!!!
Thanks for reading!