London's calling with these savoury pockets. Use puff pastry to line the wells of your muffin tin for easy pies every time.
1 cup chopped low sodium bacon, (about 4 oz)
1 tbsp olive oil
1/2 cup chopped yellow onion
2 cups chopped cremini mushrooms, (about 4 1/2 oz)
2 tsp chopped garlic
1 tbsp all-purpose flour
1 cup beef stock
1 tsp tomato paste
1 tsp balsamic vinegar
1 lb ground beef
2 tsp chopped thyme
1/2 tsp salt
1/2 tsp black pepper
1 450 g pkg frozen pre-rolled sheets of puff pastry, defrosted
1 egg, beaten
Cook bacon over medium for 2 min or until starting to crisp. Add onion and sauté until soft, about 2 min. Add mushrooms and garlic. Increase heat to high and sauté for 2 min or until mushrooms are juicy. Add flour and cook, stirring, for 1 min or until flour is lightly browned. Add stock, tomato paste and vinegar and bring to a boil, stirring, for 3 min or until liquid is reduced to about 1/4 cup. Remove from heat and let cool. Stir in beef and thyme and season with salt and pepper.
Preheat oven to 375F. Lightly grease 8 wells of a muffin tin. Cut out eight 4-in. circles of pastry and use them to line the muffin wells. Cut out eight 3-in. circles of pastry and then cut a 3/4-in.-wide hole in the centre of each. Scoop in filling, keeping pastry edge clean for a good seal. Brush small circles with egg and lay over filling, pressing edges to seal.
Brush tops with egg, place tin on baking sheet and bake 35 min or until pastry is golden and internal temperature reads 160F. Cool 10 min, loosen with a knife and serve warm or at room temperature.
Protein 18g, Carbohydrates 26g, Fat 34g, Fibre 1g, Sodium 438mg.
Originally published in the Today’s Parent August 2012 issue. Photo by Roberto Caruso.