Beef and Cheddar Hand Pies

• servings: 4 servings
• active time: 25 minutes
• total time: 1 hour 10 minutes

Ingredients

1 pound ground beef (80 percent lean)

1 tablespoon minced garlic (from 2 cloves)

1 large onion, halved and thinly sliced (3 cups)

2 tablespoons Worcestershire sauce

2 teaspoons Dijon mustard

Coarse salt and freshly ground pepper

6 ounces cheddar, shredded (2 cups)

1 sheet (12 ounces) frozen puff pastry, thawed

All-purpose flour, for dusting

1 large egg, lightly beaten

Roasted broccoli rabe or other green vegetable, for serving

Directions

Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.

Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.

Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.