This recipe takes about 20 minutes for the filling, which can easily be made ahead of time and refridgerated. When you're ready to make them, all you have to do is fill and bake.
These little puff pastry triangles are filled with meat and veggies, and they can used in so many ways. Make a double batch and stash them in your freezer as appetizers when guests drop by, as snacks for an outing, totables for a picnic, and kid-frendly lunch box fillers that are sure to be a hit.
See? I said they were versatile, didn't I?
1 pouch puff pastry sheets
(I used square puff pastry sheets and cut them diagonally to make two triangles)
1 pound ground beef, turkey or chicken
2 tablespoons coconut oil
1 finely chopped onion
2 cloves garlic, minced
1/2 teaspoon ginger, peeled and grated
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon coriander
2 teaspoons lemon juice
2 tablespoons chopped cilantro or parsley
1 beaten egg
I cup shredded carrots (optional)
2 cups fresh baby spinach (optional)
(Other filling additions: scrambled eggs, mashed potato, feta cheese, green olives, pine nuts, mushrooms, corn, peas... the list is endless!)
Flour paste: 2 teaspoons all-purpose flour mixed with 4-5 tablespoons water
Egg wash: 1 whole egg whisked with 2 teaspoons water
Preheat oven to 375. Saute the onions in oil until they are translucent. Add the garlic, ginger, meat and dry spices (until coriander) and cook until meat is longer pink and most of the juices have evaporated.
Now add the shredded carrots and baby spinach and continue to cook until meat is cooked through.
Turn off the heat and add lemon juice, cilantro or parsley, and beaten egg, and mix well to combine.
Lay out a puff pastry sheet on a lightly floured surface and cut diagonally to make two triangles.
Make a thin paste with flour and some water and brush on the edges of each pastry sheet.
Place one teaspoon of the filling near the middle of each triangle and fold over.
Crimp closed with the tines of a fork.
Place on a lightly greased cookie sheet and lightly brush with egg wash. Bake for about 15 minutes or until golden brown.
To freeze: Lay out unbaked triangles on a cookie sheet and cover with foil. Freeze for at least 4 hours or overnight, then place in a zip top bag and stash for future use.
To bake: No need to thaw, just pull out of the freezer and place onto a lightly greased cookie sheet and bake at 375 for a few minutes longer until golden.