Crispy, flakey puff pastry topped with ground beef in a tangy, smoky, tomato sauce.
|1 Pkg||Tenderflake® Frozen Patty Shells|
|1 lb||(450 g) Ground beef|
|2||Cloves garlic, minced|
|1||Rib of celery, diced|
|1 tbsp||(15 mL) Chilli powder|
|1 tsp||(5 mL) Dry mustard|
|1 tsp||(5 mL) Smoked paprika|
|1 tbsp||(15 mL) Worchestershire sauce|
|1 tbsp||(15 mL) Tomato paste|
|2 tsp||(10 mL) Balsamic vinegar|
|1 tbsp||(15 mL) Brown sugar|
|1 cup||(250 mL) Tomato sauce or puree|
|1 cup||(250 mL) Beef broth|
|Salt and pepper|
PREHEAT oven to 375°F (190°C). Bake puff pastry patties according to package directions. Remove the centers and set aside.
HEAT a large skillet over medium-high. Add ground beef and cook, breaking apart with a wooden spoon for 6-7 minutes. Add onion, garlic, carrot, and celery. Continue to cook for 3-4 minutes or until the beef is golden brown and the vegetables are tender. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer for 10-15 minutes. Season with salt and pepper to taste.
ASSEMBLE each Sloppy Joe on a serving plate by filling with the meat mixture and topping with the reserved centers.
Serve with a side salad. Top with shredded cheese if desired.
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