Beef Patties with Chutney and Cheese

Beef Patties with Chutney and Cheese
Makes 8
Prep 30 m
Cook 10 m
Bake 20 m



  1. 1 of 4 Heat oil in a large skillet over medium. Stir in onion, chile and garlic; cook 5 minutes, until softened. Add beef, soy sauce, thyme, salt and pepper. Increase heat to medium-high and cook, stirring to break into small bits with a wooden spoon, until browned, about 5 minutes. Cool completely. (Filling can be refrigerated for up to 2 days. Bring to room temperature before filling patties.)
  2. 2 of 4 Heat oven to 375 degrees . Line 2 baking sheets with parchment paper. Roll out both piecrusts from box on a lightly floured surface to 1/16 inch thick. Using a 4 1/2-inch round cutter, remove 16 rounds, re-rolling scraps as needed. Transfer rounds to prepared baking sheets.
  3. 3 of 4 Spoon 1 tbsp each beef and cheese and 1 scant tsp chutney onto one side of each round, leaving 1/2-inch border. Fold dough over filling, then crimp edges with a fork. Slice a few vents in top with a paring knife and brush with egg.
  4. 4 of 4 Arrange patties on baking sheets. Bake, rotating pans once halfway through, until patties are light golden, 18 to 20 minutes. Serve warm.
Nutrition Information for Beef Patties with Chutney and Cheese
Servings Per Recipe: 8
Per Serving: 479 mg sodium, 10 g pro., 1 g fiber, 27 g carb., 22 g Fat, total, 331 kcal cal.