Cheddar Chili Pillows

Entry in RSC #9

• Ready In: 55 mins
• Serves: 16

Ingredients

• 1⁄4 cup  white onion, chopped
• 1  tablespoon  oil
• 2  garlic cloves, crushed
• 1⁄2 lb ground beef
• 1 (19 ounce) can whole tomatoes
• 1⁄2 cup dried lentils
• 2⁄3 cup water
• 1⁄2 teaspoon vinegar
• 1⁄2 teaspoon mustard powder
• 1⁄4 teaspoon pepper
• 2  teaspoons chili powder
• 1  teaspoon cumin
• 1⁄2 teaspoon celery seed
• 1⁄4 cup tomato sauce
• 1  cup cheddar cheese, grated
• 1 (450 g) package puff pastry sheets

Directions

1. Cook onions in oil until onions are transparent and then add garlic.
2. Add ground beef and scramble fry until meat is cooked through.
3. Drain tomatoes completely and then roughly chop whole tomatoes with kitchen scissors right in the can and then add to ground beef.
4. Add lentils, water, vinegar, and spices.
5. Turn heat to low and simmer until lentils are soft, about 20-25 minutes.
6. Add tomato sauce and remove from heat.
7. Stir in cheddar cheese and set aside.
8. Preheat oven to 350 degrees.
9. Roll out puff pastry and slice in to four strips and then cut each into four pieces to make 16 pieces.
10. Add 1-2 tablespoons of meat/lentil mixture to the middle of 8.
11. squares.
12. Top with remaining squares and seal edges by crimping with the tines of a fork to create the "pillow".
13. Poke fork into the top of each pillow twice and place onto a greased baking sheet.
14. Bake at 350 degrees for 15 minutes or until golden brown.
15. Repeat with second sheet of puff pastry.
16. Serve warm.
17. These pillows can be made ahead and frozen. To reheat, place frozen on baking sheet and bake at 350 degrees for 15 minutes or until heated through.