Pennsylvania Dutch Meat Pies

Ingredients

• 3 tablespoons dijon mustard 
• 1 large eggs 
• 2 cloves garlic minced
• 4 cups cabbage green finely chopped
• 1 pound ground beef 
• 1 tablespoon olive oil 
• 1 medium onion chopped
• 4 sheets puff pastry refrigerated frozen thawed
• 30 servings salt and pepper 
• 1 cup sharp cheddar shredded

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• wooden spoon

Directions

1. Warm oil in a skillet over medium heat.
2. Add onion; saut until tender and golden, 6 to 8 minutes.
3. Add garlic; saut 1 minute longer.
4. 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.
5. Remove skillet from heat and stir in mustard and Cheddar. Season with salt and pepper.
6. Let cool completely.
7. Line 2 baking sheets with parchment.
8. 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.
9. 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.
10. Place at least 2 inches apart on baking sheets; refrigerate. Repeat with remaining pastry and filling. Refrigerate pies for 30 minutes.
11. Put racks in lowest positions in oven; preheat to 425F. In a bowl, whisk egg with 1 tsp. water.
12. Brush top of pies with egg wash.
13. Bake until puffed and golden, 15 to 20 minutes.