Savory Meat and Potato Puff Pastry Pies
Table of Contents
Ingredients
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- 300 g minced meat
- 150 g potato, diced small
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- 3-4 stalks green onions, chopped
- 750 g puff yeast-free dough
- Salt and pepper to taste
- Vegetable oil for cooking
- Flour for dusting
Steps to Make Savory Meat and Potato Puff Pastry Pies
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- Prepare the Filling:
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- Heat a small amount of vegetable oil in a skillet over medium heat. Add the minced meat and cook until browned.
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- Add the diced potatoes to the skillet and cook until they begin to soften, about 5-7 minutes.
- Season with salt and pepper to taste and add the chopped green onions. Cook for another 2-3 minutes.
- Remove from heat and let the filling cool slightly.
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- Prepare the Puff Pastry:
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- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Dust your work surface with a little flour and roll out the puff pastry dough to a thickness of about 3-4 mm.
- Cut the dough into squares or circles, depending on your preferred pie shape.
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- Fill and Seal the Pies:
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- Place a spoonful of the meat and potato filling in the center of each dough square or circle.
- Fold the dough over the filling to form a triangle, rectangle, or half-moon shape, depending on the cut.
- Press the edges with a fork to seal, ensuring the filling won’t escape during baking.
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- Prepare the Filling:
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- Bake the Pies:
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- Arrange the pies on the prepared baking sheet, leaving space between each one.
- Brush the tops lightly with vegetable oil or an egg wash for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until the pastry is golden and puffed.
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- Serve:
- Let the pies cool for a few minutes before serving. Enjoy these savory delights warm or at room temperature!
- Bake the Pies:
Nutrition Facts (Per Serving, Approximate)
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- Calories: 240 kcal
- Carbohydrates: 22 g
- Protein: 7 g
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- Fat: 14 g
- Saturated Fat: 4 g
- Fiber: 1 g
- Sodium: 200 mg
- Sugar: 1 g