1 lb ground beef
1 yellow onion, finely minced
3/4 C water
2 t Worcestershire sauce
1 1/2 beef bouillon cubes
1/4 cup ketchup
Oregano, black pepper, nutmeg to taste.
3 T flour
1/4 C water
Soften the onion in a pan with melted butter, add meat and brown. Remove excess fat, add the rest of the step one ingredients. Cover and boil for 15 minutes.
Mix the flour and water from step two to make a paste, and add it to the meat. Stir and allow to cool.
You can do this two ways: a big round triumphant one that looks great but needs to be cut into slices, or small little power-beasts that are self contained. I like the latter, particularly in light of the ration of pastry to meat.
For the big guy, grease a pie plate and line with puff pastry. Pour the cooled filling into the pie, brush the exposed pie edge with an egg wash, then top it with another puff pastry and seal top and bottom with a fork. Trim the excess and bake at 425 for 15 minutes, then drop the heat to just 350 to cook for an additional 20 minutes or so (pull it when it’s golden brown).
For mini powerhouses, use small pans or a cupcake mold and follow the same instructions as for a big one. Make sure your seal is good between top and bottom crusts, then back at 425 for 10 minutes before dropping your heat, then go at 350 for 15 to 20 more. This is the version I make at home the most, and this is the version that my daughter bit into, looked at me and said “you are a god.” I knew that though.
A third way, turnover style, is possible as well but dropping sections of puff bastry onto a cookie sheet, filling them, pinching them shut, and sealing them with an egg wash. Follow heat instructions for the small pies. The nice thing here is they often open on the pan to expose the meat filling, which makes them look like meaty, sexy flowers. Yum.