Louisiana Meat Pies

Ingredients
1 tablespoon canola oil
1/2 pound ground beef
1/2 pound uncooked breakfast sausage links, casings removed
2 celery ribs, chopped
1 large sweet red pepper, chopped
1 medium onion, chopped
2 tablespoons all-purpose flour
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 cup vegetable broth
3 sheets frozen puff pastry, thawed
1 large egg, beaten
Directions

In a large skillet, heat oil over medium heat. Add beef, sausage, celery, sweet red pepper and onion. Cook until meat is no longer pink and vegetables are tender, 6-8 minutes, breaking up meat into crumbles; drain. Return to pan. Stir in flour, salt, garlic powder and cayenne until blended; gradually whisk in broth. Cook and stir until thickened, 3-5 minutes. Transfer to a large bowl; refrigerate for 30 minutes.

Preheat air fryer to 360°. On a lightly floured surface, unfold puff pastry sheets. Cut each sheet into six 4-1/2×3-in. rectangles. Divide filling among centers of 9 pastry rectangles. Brush edges of pastry with beaten egg. Top with remaining pastry rectangles; press edges with a fork to seal. Prick tops with a fork and brush with beaten egg.

In batches, place pies in a single layer in a greased air fryer. Cook until golden brown, 10-12 minutes.
Can you freeze Louisiana Meat Pies?
Freeze unbaked pastries on a parchment-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, cook frozen pastries as directed until golden brown and heated through, increasing time to 15-20 minutes.

Nutrition Facts
1 meat pie: 551 calories, 33g fat (8g saturated fat), 50mg cholesterol, 717mg sodium, 51g carbohydrate (1g sugars, 7g fiber), 15g protein.