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1
In a large skillet, brown your ground beef on a medium heat for about 25 - 30 min.
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2
While browning your meat, finely chop your onion.
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3
Set aside.
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4
15 minutes into browning, add your Worcestershire sauce, then sprinkle in your jerk seasoning and garlic salt.
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5
You may add other spices if you like.
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6
After 20 minutes of browning, stir in your onions.
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7
Cover and allow to finish browning, stirring occasionally.
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8
Drain off the drippings and set aside.
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9
Unfold your puff pastry sheets and cut into thirds.
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10
With the 12 oz package, you should get enough to make 9 pies, using both sheets.
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11
Combine your egg and water in a small bowl and whisk briefly to create your egg wash.
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12
To give you a safe place to prepare your pastries, and ensure that they don't get sticky from thawing, thinly coat a cutting board with flour.
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13
That will be your workspace to put them together.
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14
Coat a cookie or baking sheet large enough to hold your completed pastries with a thin layer of non stick spray.
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15
Preheat your oven to 400F.
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16
Take one square of the cut puff pastry sheet, and place on your floured cutting board.
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17
Using a measuring spoon, scoop out 2 tbsp of your browned ground beef and place in the center of the square.
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18
Take another square of the puff pastry and place on top.
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19
Take a fork and dip it into the egg wash, then press firmly on the edges of the top pastry to crimp it down to the bottom one.
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20
You will have to dip your fork several times per pie.
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21
Once completed, place on cookie sheet.
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22
Repeat this process until you have completed all the pastries.
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23
I got 9 of them when I cut mine into thirds.
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24
Melt your butter in a measuring cup, and using a brush, braise the top of each completed pastry.
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25
Place in oven uncovered for approximately 15 minutes, or until to pastry turns a light golden brown.
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26
There is no need to turn them.
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27
Allow about 5 minutes to cool slightly and dig in.
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28
They should be nice and flaky!
