HAMBURGER PASTRY
This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe.
Provided by Dreamgoddess
Categories Vegetable
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees F.
- Cook and stir the meat and onion in a large skillet until the meat is brown.
- Drain off the excess fat.
- Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside.
- Prepare the pastry as for a 2 crust pie as directed on the package.
- Divide the pastry into 8 equal parts.
- Roll each part, on a lightly floured surface, into a 7-inch circle.
- On half of the circle, spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the edge.
- Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork.
- Place on an ungreased baking sheet and prick the tops with the fork.
- Bake 30 to 35 minutes.
- You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce.
- NOTE: You can substitute 1 cup of your favorite cooked vegetable for the peas or carrots in this recipe.
EASY HAMBURGER PASTRY
These whip up quickly. They can be served with a brown gravy poured all over them or a nice brown sauce. Enjoy
Provided by Connie Deitz
Categories Beef
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 375 degrees F.
- 2. Cook and stir the ground beef and onion in a large skillet until meat is browned. Drain off excess fat.
- 3. Remove from heat and add remaining ingredients except the pie crust. Set aside.
- 4. Prepare the pie crust. Divide into 8 equal parts. Roll each piece on a lightly floured surface into a 7" circle. Spoon about 1/4 cup of the meat mixture onto on half of the round. Making sure it's packed in to within a 1/2" on the edge of the crust round. Moisten the edges with water and gently fold over the unused side of the roll. Press edges together and crimp with a fork. Brush tops lightly with an egg mixture of 1 beaten egg and about 1/8 cup of water. Sprinkle lightly with salt.
- 5. Place on an ungreased baking sheet and prick the tops with a fork. Bake for 30-35 until deep golden brown. Can pour brown gravy or sauce over the finished pies and serve.
SHEET TRAY PUFF PASTRY POCKETS RECIPE BY TASTY
Here's what you need: puff pastry, ground beef, russet potato, tomato, taco seasoning, water, shredded mexican cheese blend, grated parmesan cheese, mozzarella cheese, shredded provolone cheese, ricotta cheese, italian seasoning, salt, shredded cheddar cheese, eggs, bacon, pizza sauce, shredded mozzarella cheese, pepperoni, egg
Provided by Chris Salicrup
Categories Lunch
Yield 8 servings
Number Of Ingredients 20
Steps:
- In a skillet over medium-high heat, add the ground beef, potatoes, tomatoes, and taco seasoning. Cook until the beef begins to brown. Then add the water, cover with a lid, and let simmer for 10 minutes. Set aside.
- Preheat oven to 375˚F (190˚C).
- In a bowl, mix together parmesan, mozzarella, provolone, ricotta, Italian seasoning, and salt. Set aside.
- Flour a clean working surface and place two sheets of puff pastry next to one another, slightly overlapping on the edge. Press overlapping edges together firmly and roll out with a rolling pin to match the size of an 18x13-inch (45x30-cm) sheet tray. Repeat with two more sheets of puff pastry and set aside under a slightly damp towel until you're ready to start assembling.
- To assemble, spray an 18x13-inch (45x30-cm) sheet tray with cooking spray and place one of the big pieces of puff pastry on the sheet. Press the dough into the corners.
- Divide the sheet tray into eight sections. First, place half of the four-cheese mixture onto the dough and shape into a small rectangle that takes up about ⅛ of the sheet pan, leaving about half an inch from the edges of the corner of the pan. Repeat below with the rest of the four-cheese mixture.
- Next to the four-cheese pockets, make a rectangle with cheddar, followed by scrambled eggs, bacon, and more cheddar on top. Repeat for another egg, bacon, and cheese-flavored pocket.
- Then, sprinkle some Mexican blend cheese in the shape of a rectangle, followed by the cooked taco meat, and topped with more Mexican blend cheese. Repeat for another taco-flavored pocket.
- Lastly, spread some pizza sauce in a rectangle shape and top with mozzarella cheese, pepperoni, and a little more cheese on top. Repeat for another pizza-flavored pocket.
- Using a pastry brush, brush around each rectangle with egg wash. Cover the whole sheet pan with the other puff pastry sheet and press firmly down in between each rectangle to seal and form an isolated pocket.
- Once those feel secure, cut the dough into 8 rectangular pockets, and remove any excess dough from the sides. Using a fork, poke each pocket 4 times for ventilation and brush each pocket with egg wash.
- Bake for 28-30 minutes, or until the top is golden brown and the pockets have puffed up.
- Enjoy!
Nutrition Facts : Calories 942 calories, Carbohydrate 59 grams, Fat 65 grams, Fiber 2 grams, Protein 29 grams, Sugar 1 gram
BEEF PASTRY POCKETS
My husband and I raise beef cattle on our farm-that's why I'm always on the lookout for tasty recipes like this one.-Andrea Chaput, Blaine, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef until no longer pink; drain and cool. Stir in the cheddar cheese, cottage cheese, eggs and pepper; mix well. , Cut pastry into eight 5-in. squares, 1/4-in. thick. Place heaping 1/3 cupfuls of meat mixture in center of squares. For each square, fold one edge over filling to form a triangle. Moisten edges with water; press together with a fork to seal. , Place on an ungreased baking sheet; bake at 400° for 20 minutes or until golden brown.
Nutrition Facts :
CLASSIC HAMBURGER PIE
A classic hamburger pie recipe handed down from my mother.
Provided by rademarco
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Set aside to cool in a large bowl.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
- Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Stir green beans and tomato soup into the ground beef mixture; transfer to prepared casserole dish.
- Mash the cooled potatoes with milk, egg, garlic, pepper, and salt; spoon in mounds over the ground beef mixture. Sprinkle Cheddar cheese over the potatoes.
- Bake in preheated oven until cheese is melted and edges of dish begin to brown, 25 to 30 minutes.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 31.5 g, Cholesterol 67.4 mg, Fat 10.5 g, Fiber 4.7 g, Protein 16.6 g, SaturatedFat 4.7 g, Sodium 522.6 mg, Sugar 5.6 g
PROVOLONE BEEF PASTRY POCKETS
My children always make sure they're home when they find out we're having these pockets for dinner. They're a smart way to use leftover pot roast. -Karen Burkett, Reseda, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. In a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender and liquid is evaporated. Remove from pan; cool completely., Drain beef, discarding sauce or saving for another use. Coarsely chop beef. In a small bowl, whisk egg and water., Unfold one sheet of puff pastry. On a lightly floured surface, roll pastry into a 15x9-in. rectangle; cut crosswise into thirds, making three 5-in.-wide rectangles., Place a cheese slice on one half of each rectangle, trimming cheese to fit. Top each with a rounded tablespoon mushroom mixture and scant 3 tablespoons beef. Lightly brush edges of pastry with egg mixture. Fold pastry over filling; press edges with a fork to seal. Transfer to a parchment-lined baking sheet. Repeat with remaining pastry sheet and filling., Brush tops with egg mixture. Bake 17-20 minutes or until golden brown. Serve warm. Freeze option: Freeze unbaked pastries on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake frozen pastries on a parchment-lined baking sheet in a preheated 400° oven 20-25 minutes or until golden brown and heated through.
Nutrition Facts : Calories 628 calories, Fat 36g fat (13g saturated fat), Cholesterol 100mg cholesterol, Sodium 725mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 6g fiber), Protein 29g protein.
PUFF PASTRY CHEESEBURGERS
This recipe comes from Paula's Party. I was watching her show the other night and saw her son Jamie make these. They looked so good that I wanted to share the recipe with everyone :) NOTE: I narrowed down the onions for our taste but original calls for 1/2 cup diced onions.
Provided by Marsha D.
Categories Savory Pies
Time 30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Take out frozen puff pastry and let sit at room temperature for 30 to 40 minutes.
- Preheat oven to 350°F.
- Mix hamburger, diced onion,steak seasoning, steak sauce together until well blended.
- Make into 5 patties
- Grill or fry in frying pan using a little olive oil until burgers are medium well done.
- On a flat surface place a little flour out and place the puff pastry sheet on top and slightly roll to flatten lightly.
- Cut into 5 rectangles evenly, if possible.
- Again roll each rectangle out to fix one burger on.
- Place burgers on each rectangle and add a slice of cheese.
- Cover burgers by bringing ends together to cover the burger completely.
- Place on a lightly greased baking sheet.
- Whisk together egg yolk and water.
- Brush over the covered burgers.
- Place in preheated oven and bake for 15 minutes or until lightly browned.
- For a Garnish: squeeze a little ketchup zig zagging over the burgers and squeeze a little mustard the opposite way. Enjoy!
Nutrition Facts : Calories 556.3, Fat 37.9, SaturatedFat 14.6, Cholesterol 121.6, Sodium 357.9, Carbohydrate 23.4, Fiber 0.9, Sugar 0.9, Protein 29.3
GROUND BEEF FILLING FOR PUFF PASTRY
Make and share this Ground Beef Filling for Puff Pastry recipe from Food.com.
Provided by Taylor in Belgium
Categories Meat
Time 45m
Yield 36 pieces, 10 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion and garlic in butter until the onion is soft.
- Mix the onion/garlic/butter with the ground beef and other ingredients.
- Fill 6 rectangles of puff pastry with meat filling.
- Seal shut with beaten egg, place on cookie sheet.
- Bake in 400 degree oven 15 minutes, lower heat to 350 and bake 15 minutes longer.
Nutrition Facts : Calories 185.7, Fat 12.9, SaturatedFat 5.4, Cholesterol 55.3, Sodium 86.5, Carbohydrate 2.3, Fiber 0.2, Sugar 0.9, Protein 14.2
DOUBLE CHEESEBURGER FOR A CROWD RECIPE BY TASTY
Here's what you need: ground beef, salt, pepper, medium yellow onion, garlic, fresh spinach, puff pastry, cheddar cheese, egg, sesame seed
Provided by Alix Traeger
Categories Dinner
Yield 5 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F (200°C).
- In a medium 8-inch (20-cm) cast-iron skillet, press down half of the ground beef with a spatula to mold into a patty. Season with salt and pepper.
- Place the cast-iron skillet over medium-high heat and sear the patty until browned, about 4 minutes on each side.
- Remove the patty from the skillet and set aside. Repeat with remaining beef.
- Return the pan to low heat and add the onion. Cook, stirring occasionally, until the onion is caramelized, about 20 minutes.
- Add the garlic and spinach, stirring until the spinach is cooked down, about 5 minutes.
- Lay one sheet of puff pastry on a baking sheet and top with 1 patty.
- Layer 4 slices of cheese over the patty, then top with the caramelized onion mixture.
- Top with the remaining 4 slices of cheese and the other patty.
- Cover with the other sheet of puff pastry.
- Trim the edges of the pastry with a knife and discard.
- Crimp the edges of the pastry, then press with a fork to seal.
- Brush the top and sides of the pastry with the beaten egg and sprinkle with sesame seeds.
- Bake for 30 minutes, or until the pastry is golden brown and cooked through.
- Slice and serve with additional toppings of your choice.
- Enjoy!
Nutrition Facts : Calories 1102 calories, Carbohydrate 49 grams, Fat 72 grams, Fiber 2 grams, Protein 60 grams, Sugar 2 grams
GROUND BEEF TURNOVERS
Meet the Cook: Traditional meat pies aren't among my husband's favorites. He likes these so much, however, that he even eats them cold! I've found they're a great lunch for a haying crew as well. Brian and I have a son, 11 months. -Wendy Tomlinson, Echo Bay, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 15 turnovers.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine the water, egg and vinegar. Add to shortening mixture, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. Cover and chill for 30 minutes., Meanwhile, combine the first six filling ingredients. Divide pastry into 15 equal portions. On a lightly floured surface, roll out one portion into a 6-1/2-in. circle. , Mound a heaping 1/3 cup filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Transfer to a greased baking sheet. Repeat with remaining pastry and filling. , Cut three slits in the top of each turnover; brush with cream. Bake at 375° for 35-40 minutes or until vegetables are tender and crust is golden brown.
Nutrition Facts : Calories 449 calories, Fat 27g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 520mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
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