Flaky, golden pastries stuffed with savory meat, vegetables, and aromatic herbs.
Ingredients
1 pound beef or lamb, diced
2 medium potatoes, peeled and diced
2 carrots, peeled and diced
1 small parsnip, peeled and diced
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons olive oil
1 package (about 14 ounces) all-butter or shortcrust pastry
1 large egg, beaten
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Brown meat in olive oil over medium heat, 5–7 minutes. Remove.
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Sauté onion, garlic, carrots, parsnip for 5–6 minutes; add potatoes 3–4 minutes.
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Return meat; add parsley, thyme, salt, pepper, paprika. Cool slightly.
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Roll pastry to 1/8-inch thickness; cut into 6×4 inch rectangles.
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Spoon 2–3 tablespoons filling onto each pastry half.
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Fold and seal edges; crimp with a fork.
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Brush with beaten egg.
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Bake 25–30 minutes until golden; rest 5 minutes before serving.