While testing recipes for a forthcoming story, I recently found myself with an extra cup of filling for a meat pie.
The original recipe is from an Australian cookbook, and I think something was lost in the conversion from metric to American measurements. Obviously adjustments will need to be made to the recipe to avoid the excess before it is ready for publication. But I didn't want the extra filling to go to waste.
I didn't have enough pastry to make another pie, but I did have a sheet of puff pastry -- ideal for turning the filling into a savory tart.
The resulting improvised dish turned out to be a delicious and easy dinner when paired with a green salad.
My filling was a mixture of ground beef and onion seasoned with tomato paste and Worcestershire. But I think any leftover moist meat mixture -- chili, sloppy Joe meat, pulled pork mixed with a little barbecue sauce -- would make an excellent filling.
Meat and Cheese Puff Pastry Tart
1 sheet frozen puff pastry, thawed
1 heaping cup meat filling such as chili, barbecued pulled pork, sloppy Joe meat or taco meat
3 ounces shredded cheese such as pepper jack and/or sharp cheddar
Heat oven to 400 degrees. Line a baking sheet with parchment paper.
Arrange the pastry on the parchment-lined baking sheet. Using a light touch, gently flatten pastry slightly with a rolling pin. Spread filling in the center of the pastry, leaving a 2-inch border on all sides.
Fold border dough over to create a frame around the meat, pinching corners to seal. Sprinkle cheese evenly over the filling and exposed pastry. Bake 15 to 20 minutes, until pastry is golden brown. Cool several minutes before cutting into wedges. Serve warm.
Makes 4 servings.
Food on 01/27/2016