Apologies to Middle-earth Recipes, but this one is not posted on their site. Its a little something I concocted that seemed to require a Middle-earth identity.
Easy as (meat) pie to make! All you need is:
2 sheets of refrigerated puff pastry dough, thawed
1 pound of ground beef (chicken or turkey would work too)
1 cup Salsa
1- 1/2 cups Monterey Jack Cheese or a Mexican Blend
1 cup Spicy Black Bean Dip (Trader Joe’s preferred)
1 pint Sour cream (for topping)
1/4 cup thinly sliced green onions as garnish
One regular size muffin tin for 12 muffins
Roll out the puff pastry dough to about half of its “out of the box” thickness. Cut six equal squares from each of the two sheets of dough. They don’t need to be exact, but should be about 3 inches square in size so they drape over the outside rim of the muffin tins.
Spray the tins with a light coat of cooking spray. Place the dough squares into regular size muffin tins and without stretching too much gently shape the dough into the tin to form a well for the meat to fill.
Brown your ground meat and drain the grease from it. (The best way to do this is to layer paper towels on a plate and spoon the meat onto the paper to soak up the excess oils.)
Mix the spicy bean dip into the meat to hold it together and to give it flavor. If you want to add other seasonings, be my guest!
Fill each pastry-lined muffin tin with a couple of tablespoons of the meat/bean mixture.
Cover each one with one tablespoon of chunky salsa (if it is too liquid it will make the pastry mushy.)
Top with about 1/8 cup of grated cheese
Bake in a 375 degree oven for about 15 minutes or until golden brown
Cool just a bit, then add a dollop of sour cream and a few sprinkles of green onion
This should make 12, maybe a few more, depending on how well you are able to get the pastry dough to cooperate!
If you happen to own a tamed dragon, then you know how they can be very handy in the kitchen!
- They can re-light your pilot when the gas stove goes out.
- You don’t need a torch to create a lovely carmelized sugar on top of your Crème brûlée
- Meringue toppings on your pies will have just the right touch of brown
- They will roast the skins right off of those poblano peppers when making chiles rellenos
- And it goes without saying they’re mighty handy around a campfire for making s’mores!