Preheat oven to 400 degrees F.
With a sharp knife, cut the thawed but chilled puff pastry sheets into 4 squares each, 8 total, and arrange on cookie sheet. Season the squares with a little salt and pepper. Bake the puff pastry according to package directions, or until golden brown - about 12 - 15 minutes.
Heat a medium skillet over med-high heat. Let it get really hot so the meat will caramelize. 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. Add the onion and a little water 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 heat to low.
When pastry squares are ready, assemble the pies:
Square on bottom, meat on topi, top with another square, and a large dollop of ketchup. Chives to garnish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (263g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 318 (64%)|
|Amt Per Serving||% DV|
|Total Fat 35.3g||47 %|
|Saturated Fat 14.3g||71 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 130.9mg||40 %|
|Sodium 281.8mg||10 %|
|Potassium 717.3mg||19 %|
|Total Carbohydrate 9.8g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 9.3g|
|Protein 33.7g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 498
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