Beef 'n Cheddar Handpies

Ready in 1 hour

Serves 4 people

1 tablespoon minced garlic (from 2 cloves)

1 large onion, halved and thinly sliced (3 cups)

2 tablespoons Worcestershire sauce

2 teaspoons Dijon mustard

Coarse salt and freshly ground pepper

6 ounces cheddar, shredded (2 cups)

1 sheet (12 ounces) frozen puff pastry, thawed

All-purpose flour, for dusting

1 large egg, lightly beaten

Roasted broccoli rabe or other green vegetable, for serving

Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
Preheat oven to 425 F. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe, salad or other green vegetable.