Sloppy Joes

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Serving size: 1 of 24 servings
Calories 156, total fat 4 G., saturated fats 1 G., proteins 6 G., carbohydrates 24 G., fiber 1 G., cholesterol 14 mg, sodium 365 mg, sugar 4 G.

The name of the Sloppy Joe sandwich speaks for itself. Instead of a traditional patty, it's made with a heaping helping of meat sauce, which is piled right between the two halves of the bun. It's delicious and very messy! But with these buns, you won't have to worry about a messy look: the Sloppy Joe filling is baked inside the bun! To make it, use ready-made bun dough, wrap the filling in the dough (frozen first to avoid messing everything when assembling), and bake. You can even take this Sloppy Joe to school or work for a quick snack.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g of ground beef
2 cloves garlic, crushed
1 small green bell pepper, finely chopped
1 small onion, finely chopped
2 tbsp tomato paste
1 cup ketchup
2 tablespoons Worcestershire sauce
1 tbsp light brown sugar
1 tsp chili powder
0.5 tsp dry mustard
0.5 tsp smoked paprika + extra for sprinkling
2 packages of 450 g chilled dough for puff pastry buns with sour milk
1 large egg, lightly beaten
Special equipment: 24-cup muffin pan

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground beef, sweet pepper, paprika, chili seasoning

Cooking the dish according to the recipe:

Place the ground beef in a large nonstick skillet and heat over medium-high heat. Cook, stirring to break it up, until browned and dry, 3 to 4 minutes. Add the garlic, bell pepper, and onion and cook, stirring, until the vegetables are slightly softened, about 4 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the ketchup, Worcestershire sauce, sugar, chili powder, dry mustard, paprika, and 1/2 cup water and cook, stirring, until the sauce has reduced slightly, about 3 minutes. Let cool to room temperature.
Spray a 24-cup muffin pan with cooking spray. Spoon 1-1.5 tablespoons of the meat filling into each cup. Freeze until set, at least 1 hour.

Preheat oven to 375°F (190°C). Working with one package of brioche dough at a time (to keep them cold), open and separate the circles. You will only need 12 circles of dough for this recipe; set aside the remainder for another use. Using your fingers, gently separate the dough circle horizontally to create two thinner circles. Using light pressure, flatten each thin circle into an 8-cm diameter circle, making sure the edges are slightly thinner than the middle. Place the frozen meat filling in the center of each thin circle of dough, then fold the edges of the dough over the filling, pressing to completely seal the filling inside. If the meat begins to thaw too quickly, freeze it with the dough for 15 minutes, then continue wrapping. Wrap the remaining meat filling in the same way with the 11 pieces of dough.
Place the filled buns, seam-side down, on a parchment-lined baking sheet. Brush each bun with beaten egg and sprinkle with a pinch of paprika. Bake until golden brown on the outside and the meat is heated through, about 20 minutes.

Categories:

recipe / Healthy eating / Healthy snacks / Calorie content of prepared meals / Comfort food / Stuffed dishes / Dinner / Main courses / Meat / Food Network - recipes / American cuisine

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