Pennsylvania Dutch Meat Pies Recipe

Name: Pennsylvania Dutch Meat Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 pound ground beef; 4 cups finely chopped green cabbage; 3 tablespoons Dijon mustard; 1 cup shredded sharp Cheddar; Salt and pepper; 4 sheets frozen puff pastry, thawed and refrigerated; 1 large egg

Servings: persons

1
Warm oil in a skillet over medium heat. Add onion; saute until tender and golden, 6 to 8 minutes. Add garlic; saute 1 minute longer. Add beef and cook, stirring and breaking up large pieces with the back of a wooden spoon, until no longer pink, about 5 minutes. Stir in cabbage; cook until wilted and soft, about 10 minutes.
2
Remove skillet from heat and stir in mustard and Cheddar. Season with salt and pepper. Let cool completely.
3
Line 2 baking sheets with parchment. Remove puff pastry from refrigerator 1 sheet at a time. Unroll pastry on a floured work surface and cut into 4 5-by-5-inch squares. Place 1/4 cup of meat mixture in center of each square, leaving a 1-inch border. Fold into triangles; seal edges with a fork. Place at least 2 inches apart on baking sheets; refrigerate. Repeat with remaining pastry and filling. Refrigerate pies for 30 minutes.
4
Put racks in lowest positions in oven; preheat to 425u00b0F. In a bowl, whisk egg with 1 tsp. water. Brush top of pies with egg wash. Bake until puffed and golden, 15 to 20 minutes.
5
Make it ahead
6
Don't brush pies with egg wash. Freeze on parchment-lined baking sheets. Wrap each in foil and place in freezer bags; freeze.
7
Preheat oven to 425u00b0F. Unwrap pies, brush with egg wash and place 2 inches apart on parchment-lined baking sheets. Bake for 20 minutes.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion, chopped, 2 cloves garlic, minced, 1 pound ground beef, and more.

Yes, Pennsylvania Dutch Meat Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pennsylvania Dutch Meat Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions