Leftover vegetables (carrots, bell peppers, onions, etc.)
total 100 g
Japanese Worcestershire-style Sauce
Black pepper, garam masala
A small amount each
For Glaze [A]
Bring the frozen puff pastry to room temperature. Combine the [A] ingredients. Roughly mince the garlic and vegetables. Heat the olive oil and garlic in a frying pan.
When golden brown, add the ground meat and sauté. After it's cooked enough, add the vegetables and continue to sauté. Then add tomatoes and the seasoning ingredients, and cook until all water is reduced.
Cut the puff pastry with a heart-shaped cookie cutter. Take two of that and make a "window" using a smaller heart-shaped cutter. I made a pattern for the outside crust, and cut out the inside with a cookie cutter.
Please refer to this recipe for the heart-shaped pattern: Recipe ID: 969997.
Coat the inside with the [A] mixture and sandwich the filling. Pinch the corners to close and secure. Also coat the top of the pie with the [A] mixture.
Follow the instructions on the package of the puff pastry to adjust cooking temperature and time. Done! Don't forget to adjust to your oven as well.
Story Behind this Recipe
I came up with these cute heart-shaped pies using leftover vegetables in the fridge and ground meat as an easy filling If you have any filling leftover, you can top that on rice and serve as dried curry.
You could simply use leftover veggie scraps from other dishes. When serving children, I usually reduce the amount of chili powder or don't use it at all. Also add easy melting cheese if you wish.