- 1/2 LB ground beef (80/20)
- 1/4 LB ground pork
- 1/4 LB chopped Italian sausage
- 1 TBL minced onion
- 2 tsp minced garlic
- 2 TBL Worchestershire
- 2 tsp Dijon mustard
- 2 C cheddar cheese – shredded
- 1 sheet puff pastry
- 1 large egg
- 1 TBL AP flour
- salt, pepper, oregano, cumin to taste
- Brown ground meats in a skillet
- Add onion, sausage and garlic
- Toss with flour
- Add Worchestershire and Dijon
- Add other seasonings
- Remove and let cool completely
- Stir in shredded cheese and egg
- Preheat oven to 425º
- Roll out pastry on lightly floured surface
- Cut into four 7 inch squares
- Place 1/4 of mixture in the center of each square
- Brush edges with egg, fold over and press edges to seal
- Place pies on parchment paper lined baking sheet
- Brush tops with more eggs
- Poke 2 vent holes in top of each
- Bake until golden brown – about 20 minutes
