Ingredients:

  • 1 lb lean ground beef
  • 1/2 cup finely diced onion
  • 2 cloves minced garlic
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1/2 cup beef broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp butter
  • 1 package (17 oz) frozen puff pastry, thawed
  • 1 large egg, beaten
  • 1 tbsp water
  • 1/2 tsp flaky sea salt

Instructions:

  1. Melt butter in a skillet over medium-high heat. Add onions and garlic, sautéing until translucent.
  2. Add ground beef, breaking it apart with a spoon, and cook until browned.
  3. Stir in tomato paste and Worcestershire sauce, cooking for 2 minutes to caramelize.
  4. Pour in beef broth and simmer rapidly until the liquid has evaporated and the mixture is thick and glossy.
  5. Remove filling from heat and let cool for 10 minutes to prevent melting the pastry fats.
  6. Roll out the thawed puff pastry on a lightly floured surface and cut 12 circles using a 3-inch cutter.
  7. Place 1 heaped tablespoon of filling in the center of each circle, leaving a 1/2 inch border.
  8. Brush the edges with the egg-and-water mixture, fold into a half-moon shape, and press edges firmly with a fork to seal.
  9. Preheat oven to 400°F (200°C) and place pies on a parchment-lined baking sheet.
  10. Brush the tops with the remaining egg wash and sprinkle with flaky sea salt.
  11. Bake for 25 minutes or until the crust is mahogany-colored and shattering.