Pasteis de Carne – Savory Beef Puff Pastry Pockets

Ingredients:

2 sheets Puff Pastry squares ( I use Pepperidge Farm)

1 lb ground beef

1/4 cup chopped onion

1 clove chopped garlic

1 tsp chopped parsley

salt and Pepper

1 chicken boullion cube

1/4 cup shredded cheese (optional)

1 egg and 1 tsp water (beat together for egg wash)

Instructions:

In a large skillet, cook meat until browned.  Remove from pan, drain and set aside. In same skillet add unions, boullion and garlic and cook until golden brown.  Add onion mix to meat and let cool.

Place meat mixture in food processor and pulse 5 times or until the meat is of a fine consistency. Add parsley and cheese and pulse 2 times.

Roll out dough and cut into 3″ x 6″ rectangle. Place 1 tablespoon meat in center of rectangle. Fold over one side onto the other to create a square pinching edges. *Freeze any leftover meat in a plastic bag and the pastry in a separate bag for next time.

Cover 2 baking sheets with parchment paper.  Place puffs onto the paper and brush with a light egg wash.

Cook in preheated oven at 400 degrees for 15 minutes or until golden brown. *Every oven has different heat temperature watch the pies.

Serve warm or at room temperature.

Freeze or store in refrigerator 3 days after cooking. Enjoy!