Beef and Cheddar Hand Pies

Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables. Thank you Martha Stewart

1 pound ground beef (80 percent lean)
1 tablespoon minced garlic (from 2 cloves)
1 large onion, halved and thinly sliced (3 cups)
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
6 ounces cheddar, shredded (2 cups)
1 sheet (12 ounces) frozen puff pastry, thawed
All-purpose flour, for dusting
1 large egg, lightly beaten
Roasted broccoli rabe or other green vegetable, for serving

• Heat a large nonstick skillet over high. 
• Add beef, garlic, and onion
• Cook, stirring occasionally, until starting to brown, about 7 minutes. 
• Stir in Worcestershire and Dijon
• Season with salt and pepper. 
• Remove from heat and let cool completely. 
• Stir in cheese.
• Preheat oven to 425 degrees. 
• Roll out pastry on a lightly floured surface to a 14-inch square. 
• Cut into four 7-inch squares; place a quarter of beef mixture on each. 
• Brush edges with egg, then fold one corner of each pie over, forming a triangle. 
• Press edges to seal.
• Place pies on a parchment-lined baking sheet. 
• Brush tops with more egg. 
• Cut 2 vents in each top; freeze 10 minutes. 
• Bake until golden brown, about 20 minutes.