Beef and Cheddar Tart
Every cuisine has their version of a meat pie. This one is inspired by the pasties from England, flaky French pastry and the all-American cheeseburger. This looks like you fussed for hours, but store bought puff pastry makes this deceptively easy…and it’s so very good!
Use a high quality, lean, fresh ground beef for this. If you’re on good terms with a butcher, have him grind a lean chuck roast for you. Better yet, grind your own for really outstanding results.
Frozen puff pastry can be found in any major supermarket and is very easy to use. Just thaw it according to the package and it’s ready to use. Just like a cheeseburger, I like to serve this with ketchup and dill pickle chips on the side.
Beef and Cheddar Puff Pastry Tart
1 ½ lbs lean ground beef
½ cup finely diced onion
½ tsp salt
¼ tsp black pepper
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons light brown sugar
½ cup beef broth (a boullion cube is fine here)
2 tsp cornstarch
2 cups grated sharp cheddar cheese
1 package (2 sheets) frozen puff pastry
1 egg, lightly beaten
Brown the ground beef in a large non-stick skillet. Add the salt, pepper and Worcestershire sauce soy sauce and sugar. Continue cooking over medium high heat stirring occasionally for 30 minutes until the beef browns nicely and becomes dry & crumbly.
Taste the meat; it should be nicely seasoned. Add the onions and continue cooking until they become translucent.
Mix the broth and cornstarch together. Add to the meat and cook over medium heat for about 3-4 minutes until the liquid thickens and lightly binds the meat together. Remove from the heat to cool to room temperature.
Thaw the puff pastry according to package instructions. Place one sheet on a piece of parchment paper on a baking sheet. Pile the cooled meat mixture over the sheet leaving an inch of pastry on all sides. Top with the grated cheese.
Brush the edges with the beaten egg and gently lay the second sheet of pastry over the top. Gently press around the edges to seal. With the tines of a fork, go around the crust one more time to make a decorative edge.
Brush the inside of the top lightly with the beaten egg, leaving the edges plain to allow the pastry to rise during cooking. Make several shallow slits with the tip if a sharp knife on the top to allow steam to escape.
Bake in a preheated (important) 400 degree oven for 30-40 minutes or until puffed and rich golden brown.
Remove from the oven and let cool for 10-15 minutes before cutting into squares.