Meat Pillows Recipes

MOZZARELLA PILLOWS

Steps:

• Special equipment: scalloped ravioli cutter
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto.
• Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough.
• To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes.

BEEF CURRY PILLOWS

Steps:

• Brown the ground beef with the onion. Remove from pan and drain.
• In the same pan heat the curry paste for a couple minutes, stirring frequently. (Be careful not to scorch.).
• Add coconut milk, brown sugar and lime juice to the curry paste and stir with whisk until smooth. You can adjust the amounts of curry, sugar and lime at this point.
• Add potatoes and carrots and bring to a boil.
• Reduce heat to simmer, cover, and cook until vegetables are tender, about 20 minutes. Stir frequently. Add additional liquid (chicken stock, water, coconut milk)ONLY if necessary. But just a little as you don't want too much liquid when you're finished.
• Stir in the reserved ground beef and onions and the cilantro (if using).
• Place in a bowl and chill for 20 minutes.
• Meanwhile, preheat oven to 400º.
• Roll out defrosted puff pastry on lightly floured surface. Work with one sheet at a time, keeping the other sheet in the refrigerator to keep it cold.
• Roll into a 15x15-inch square. Trim and cut to make 9 5x5-inch squares.
• Brush edges of each square with beaten egg mixture.
• Place heaping 1/3 cup of chilled beef mixture in center.
• Bring up each corner to the top center and seal edges. This makes it look sort of like a pinwheel. (If you'd like, you can just fold in half to make triangles.).
• Place on baking sheet and repeat with remaining puff pastry.
• Brush pillows with egg wash and bake at 400º for 20 minutes, or until golden brown.
• Serve with additional chopped cilantro sprinkled on top.

CHICKEN PILLOWS

Steps:

• Mix chicken, softened butter and cream cheese together.
• Place by heaping spoons full in the middle of the crescent roll and roll up.
• Roll crescent roll in melted butter and then in bread crumbs.
• Place on cookie sheet and bake at 350 degrees until brown, about 10-15 minutes.
• Serve with mashed potatoes and chicken gravy.

PESTO PIZZA PILLOWS

Steps:

• Heat about 2 inches of vegetable oil in a large pot or Dutch oven to 365 degrees F.
• Lay out the wonton wrappers on your work surface. Brush each entire wrapper with egg wash. Top each with a heaping tablespoon of mozzarella, a crumble of sausage, 1/2 teaspoon pesto and 1/2 teaspoon Parmesan, leaving space around the edges. Fold the corners of each wrapper into the center to make a square. Press to seal.
• Fry the sealed pockets in 2 batches, turning occasionally, until crisp and golden brown all over, 3 to 4 minutes per batch. Season lightly with salt and sprinkle with Parmesan while still hot. Serve hot, with marinara for dipping.