- 1 sheet of frozen puff pastry, thawed
- 1 and 1/3 pounds ground chuck
- 1 medium onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 tablespoon all-purpose flour
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 tablespoon light brown sugar
- 1 cup beef broth
- 1 tablespoon grill seasoning
Preheat the oven to 400 degrees F, or whatever your package of puff pastry calls for.
Lay out the sheet of puff pastry on a cutting board. Cut it into 6 roughly equal sized rectangles and arrange on a cookie sheet. Season the pastry pieces with a little salt and pepper, and bake according to package directions or until golden brown all over, about 12 minutes. Cool on a cookie rack for 5 minutes.
Warm up a deep-sided pan over medium-high heat. When it's hot, add the beef and break it up well as it browns. When the beef is no longer pink add the onion and saute over medium-high heat until the onion softens, about 5 minutes. Stir in the flour and let cook for a couple of minutes. In a small bowl, combine the Worcestershire sauce, tomato paste, and brown sugar, then whisk in the beef broth. Pour the broth mixture into the pan and stir to incorporate. Sprinkle the grill seasoning over the beef and turn down the heat to low. Let the contents of the pan simmer until thickened - a few minutes. If you are like me and forget about it a bit and the sauce gets too thick, just add in some more broth to thin it up.
To serve, gently pull apart one of the puff pastry pieces in half, like a hamburger bun. Place the bottom piece of the pastry in a shallow bowl. Spoon over roughly 1/6th of the meat mixture and crown with the bronzed, puffy peaked top piece of the pastry.
Adapted from: Rachael Ray, 365 No Repeats