Eat This! A Portable Twist on the Classic French Meat Pie!

For centuries cultures all over the world have been serving up savory delights in convenient little pastry pockets. People who know me know that I have never been able to pass up any kind of pastry pocket stuffed with meat…especially after a long evening drinking and dancing! I have big time weakness for spicy Jamaican beef patties and have on many occasions woken up the next day with a half-eaten one in my purse.

This time of year is perfect for these make ahead pockets of deliciousness! It is far to easy to find yourself exhausted and too busy to make a proper sit down meal.  So a lot of us find ourselves in one drive thru or another eating crap food that we regret the second we step on that scale.

I am not even going to bother with making the pastry from scratch. This is a simple buy, prep, stuff and bake recipe.

One of my FAVORITE dishes is The French Meat Pie. It’s a sassy little savory dish that is typically served in pie form but this week you will be stuffing some dough pockets and making this French classic portable! The French meat pie is your basic meat and potato combination involving ground beef and ground pork diced potatoes and unexpected spices like nutmeg and cinnamon.  I promise you and your love ones will devour these!  I am not even going to kid myself and think that anyone one will have time to roll out their own pie dough so for the sake of time and sanity I will be using a store bought low-fat crescent dough and lean beef to bring down the fat and calorie content.

1 lb ground beef 95% lean

2 potatoes pre cooked and diced

1 onion diced

1 clove garlic minced

1 tbsp olive oil

¼ tsp cinnamon

¼ tsp nutmeg

Pepper and salt to taste

2 cans 8oz refrigerated low fat crescent roll dough

One egg beaten

Pre- heat the oven to 425*.Heat a large skillet over med high heat. Sauté the ,garlic, beef and potatoes in the olive oil until the mixture is browned. Set aside off the heat.

Unroll dough and separate each can into 8 rectangles; place on ungreased cookie sheet. Press each into rectangle.

Spoon about 1/4 cup ground beef mixture onto one end of each rectangle. Fold dough over filling; press edges with fork to seal (sandwiches will be full). Brush tops with egg. Bake 15 to 20 minutes or until deep golden brown.