Skillet beef, chard and feta pie
I think a savory pastry in the winter with a lovely side-salad is such a delicious, warming, and easy meal. They are so easy to but together and make great leftovers!
Ingredients:
1 tbsp of olive oil
1 lb of ground beef
1 small yellow onion; diced
1/4 tsp of red chili flakes
1 tbsp of paprika
1/2 tsp of kosher salt
1/2 tsp of ground pepper
3 cloves of confit garlic
1 bunch of rainbow chard; sliced
1 block of feta; cut into small cubes
1/4 cup of cottage cheese
Some butter to butter your pan
2 sheets of frozen puff pastry
1 egg; beaten
Sesame seeds (optional but nice)
In a large pan, heat up your olive oil over medium heat. Add the ground beef and break it up with your wooden spoon. Cook until 80% of your ground beef is browned. Add in the chopped onions and cook until the onions are glossy. Drain or dab up any access of oil or liquid.
Add in the chili flakes, paprika, salt, pepper, and confit garlic and fry off until the toasted. Add in the rainbow chard and cook until just soft. Remove from the heat and let cool completely.
(I like to make the meat / chard mixture earlier in the day so that it has time to cool completely. You want to let the mixture cool so your puff pastry gets nice and crispy and not soggy).
When you are ready to bake your pie, preheat your oven to 375F.
To your meat mixture, add in the cubed feta and cottage cheese and set aside.
Using a stick of butter, butter your entire skillet (cast iron). Lay one piece of puff pastry down to cover the entire bottom - you may need to roll out the sheet if it is too small.
Add in your filling, making sure it is laid out in one, even layer.
Add the second piece of puff pastry on top of the filling, pinching the edges together to create a seal for the entire pie.
Brush the top of your pastry with a beaten egg. Taking a sharp knife, cut a few slits in the top of the pie to allow the steam to escape. Sprinkle the pastry with sesame seeds (optional, but a nice touch).
Place the skillet into the 375F oven and bake for about 30 - 40 minutes or until the pastry is nice and golden brown.
Let sit for about 10 minutes before serving so that everything sets up. Serve with a nice side salad.