Golden Meat Pies: Delicious and Easy-to-Make Bites

Instructions

1. Prepare the filling:
   Heat the oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3–4 minutes. Add the minced garlic and sauté for another minute.

2. Cook the meat:
   Add the ground beef and cook, breaking it up, until browned and fully cooked. Drain any excess fat if needed.

3. Season the mixture:
   Stir in the tomato paste, Worcestershire sauce, smoked paprika, oregano, salt, and pepper. Simmer for 2–3 minutes to blend the flavors. Remove from heat and let cool slightly.

4. Add herbs and egg:
   Once slightly cooled, stir in the chopped parsley and half the beaten egg (reserve the rest for brushing the pastry).

5. Preheat the oven:
   Preheat your oven to 200°C (392°F). Line a baking tray with parchment paper.

6. Assemble the pies:
   Place one sheet of puff pastry on a lightly floured surface and cut it horizontally in half. Spoon a line of filling down the center of each strip, leaving space at the edges.

7. Seal the rolls:
   Fold the pastry over the filling and press the edges to seal. Use a fork to crimp the edges decoratively.

8. Cut and place:
   Cut each long roll into 3 or 4 equal pieces and place them seam-side down on the baking tray.

9. Brush and decorate:
   Brush the tops with the remaining beaten egg. Sprinkle with sesame or poppy seeds if desired.

10. Bake:
    Bake for 20–25 minutes or until puffed up and golden brown.

11. Cool and serve:
    Let them cool slightly on a wire rack before serving. Best enjoyed warm, but they’re also tasty at room temperature.