Meat Pie

We almost always have leftovers being empty nesters. I hate throwing food away so most of the time I share what I make to my neighbor who is single and appreciates home cooked meals. Somedays, I think of creative ways to serve leftover other than just re-heating it.

This time I used my leftover Arroz a la Cubana from the night before as filling for meat pies. This is really easy to whip up since I just used frozen pastry puff that are sold in most grocery stores.

To make, take your pastry puff out of the box and its plastic packaging and thaw for 40 minutes. Then cut a sheet into either 4 or 6 equal parts. When you cut it in four you can do a fold over type of meat pie. Start by placing a heaping tablespoon of your ground meat in the middle of your pastry, then fold it over and cover the filling. Then using a fork press the tines around to crimp and make a tight seal. You can also create one using two sheets of pastry. Take one square of pastry sheet and place a heaping tablespoon of ground meat in the middle then place another square sheet on top. Again using the tines of a fork, press firmly around the edges to seal.

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Place your meat pies in a parchment lined baking sheet then brush the tops with an egg wash. Bake in a 350F oven for about 20. minutes or until puffed and golden brown.

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Best served straight out of the oven.

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