"Lasagna Hand Pies Recipe

Ingredients

Pastry:
2 2 1 sheets puff pastry (store-bought = 1 box)
Tomato Sauce Layer:
2 2 2 tablespoons extra virgin olive oil
2 2 2 teaspoons garlic, minced (about 2 cloves)
1/4 1/4 1/4 cup onion, chopped
3 3 3 tablespoons tomato paste
1/2 1/2 1/2 cup crushed tomatoes, drained of most of the liquid
3 3 3 tablespoons red wine, optional
2 2 2 teaspoons Italian seasoning
2 2 2 tablespoons parsley, fresh, chopped
1/2 1/2 1/2 tablespoon sugar
1/2 1/2 1/2 teaspoon salt
1/4 1/4 1/4 teaspoon pepper
Cheese Layer:
3/4 3/4 3/4 cup ricotta cheese
1 1 1 egg yolk
1/2 1/2 1/2 cup mozzarella cheese, shredded
1 1 1 teaspoon lemon juice
1/2 1/2 1/2 teaspoon salt
1/4 1/4 1/4 teaspoon pepper
2 2 2 tablespoons parsley, fresh, chopped
Ground Beef:
1 1/2 1 1/2 1/2 cups ground beef
Egg Wash:
1 1 1 egg yolk
1 1 1 tablespoons water

Preparation

Step 1

Instructions
Pastry:
Bring puff pastry to room temperature per package instructions.
Tomato Sauce:
Have everything chopped and measured out before starting to cook.
Heat olive oil in a small saucepan over medium heat.
Add garlic and saute until fragrant, about a minute.
Add onion and tomato paste and cook for 3-4 minutes.
Deglaze the pan by adding the red wine and scraping the bottom well. Cook for a minute or two.
If not using wine, simply skip to the next step with tomatoes.
Mix in crushed tomatoes and remaining tomato sauce seasonings (parsley, salt, pepper, sugar, Italian seasoning).
Cook over medium or medium-low heat until reduced, about 5-10 minutes. You want this to be fairly thick with little liquid remaining since we are putting it between pastry.
Remove from heat and set aside to cool.
Cheese Layer:
In a mixing bowl, add ricotta, mozzarella, egg yolk, lemon juice, salt, pepper, parsley and whisk well.
Assembly:
Roll out puff pastry sheet to about 9x13. Cut out hand pie circles, squares, or whatever shape you want your final pies to be. Cut out two shapes per pie.
Leave ½ inch border to seal, and on the bottom piece of puff pastry, place 2 tablespoons of cheese mixture.
Top with 1-2 tablespoons of tomato sauce.
Finish with a tablespoon of ground(less) beef.
with a wet finger or pastry brush, moisten the outer rim of the puff pastry.
Place the top piece and seal the sides well. I prefer to press with a fork.
Chill or freeze assembled hand pies for at least 15 minutes.
You could freeze these at this point and bake whenever you would like straight from the freezer.
Cut an "x" in the top, brush completely with egg wash, and bake in a preheated 400 F oven until golden, about 15-20 minutes.