Anyone else struggle with dinner menu ideas? I’ve been in a rut lately, but this recipe helped snap me out of it. And who’s going to argue with dinner that has been stuffed in fluffy, buttery pastry?? It’s a fun spin on a classic, it can be made ahead, and even works as a freezer meal. The recipe below is doubled because I wanted to store some in the freezer. You could easily half this for a regular meal and sneak in more veggies for your picky eaters. Enjoy!
Print“Un”Sloppy Joes
Ingredients
Scale
- 3 lbs ground meat
I used 2 lbs beef and 1 lb turkey
- 1 T olive oil
- 1/2 green pepper, diced
- 1/2 cup chopped onion
- 1 tsp minced garlic
- 4 oz tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 T chili powder
- 1 T vinegar
- 3 T ketchup
- 2 packages puff pastry dough (4 sheets of dough)
Instructions
- Heat oil in a large pan. Add onions and peppers. Cook for 5 minutes. Then add in garlic, cook another minute.
- Add in ground meat and cook through. Drain off fat.
- Add in the remaining ingredients, except puff pastry and egg. The mixture will not be as loose as a normal recipe in order to prevent leaking out of the pastry.
- Preheat oven to 400 degrees
- In a small bowl whisk egg with tsp of water
- Unfold 1 puff pastry and cut in to 9 small squares. Roll out each square to approximately 5″ x 5″ squares.
- Brush the edge with egg mixture. Fill one side of the pastry square with 1 1/2 tablespoons of meat mixture. Then fold over the pastry, covering the meat mixture. Use a fork to seal the top and bottom pastry by pressing down along the edges. Repeat these steps for the remaining pastry. You should have 36 small pies.
- For the pies you plan to eat now, brush the tops with remaining egg mixture and bake for 15-20 minutes, until golden brown.
- For the pies you plan to freeze, lay out on a cookie sheet and freeze for 30 minutes. Then transfer to a freezer safe container for another time. For a future meal, remove the pies from the freezer and let thaw for approximately 30 minutes, then bake.
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