Growing up in South Africa I remember the small pies that the stores used to sell, cornish, curry, vegetable etc. I loved these, as a matter of fact in High School I remember walking to town with my friend and we had one every afternoon.
This meat pie reminds me of those but just in a bigger version and it's extremely versatile. My grandmother makes one with just ham and cheese and it's SO good. I like the fact that I can substitute the ground beef for chicken and I can throw in veggies or leave them out....like I said, very easy to change.
Here's the one I fixed for dinner, it always gets rave reviews from the family and the kids devour it, even the pugs beg for a bite LOL
1 box puff pastry, thawed
1 lb ground beef
1 envelope onion gravy
1/3 cup white wine
salt and pepper
Cheese slices (I used Pepper Jack this time)
beaten egg (for brushing the pastry)
In a skillet cook the ground beef, onion gravy and white wine until meat is brown. Don't drain, you'll have a nice moist mixture. Set aside and let cool.
On a cookie sheet (you'll notice I always cover mine with foil, it's just to make it easier for clean up).....open the box of puff pastry and place half of it on the sheet.
When the meat is cool, spoon onto the pastry to within an inch or so of the edges.
Add a layer of ham
a layer of the cheese
then top with the remaining half of the dough.....pinch the edges to seal
and then take each corner of the pie and give the dough edge a little twist. It just makes it prettier.
Brush with the beaten egg
and bake in a 450º for about 25 to 30 minutes or until puffy and brown. Remove from oven, let sit for 5 minutes and then cut into rectangles.