Louisiana meat pies are a centuries-old food featuring a savory meat filling in a flaky pastry. Nonbakers will appreciate this approachable version that uses frozen puff pastry.

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

1. 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.
2. Preheat air fryer to 360°. On a lightly floured surface, unfold puff pastry sheets. Cut each sheet into six 4-1/2x3-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.
3. In batches, place pies in a single layer on greased tray in air-fryer basket. Cook until golden brown, 10-12 minutes.