Hearty Stuffed Pastry Bake with Meat, Vegetables, and Cheese

In a large skillet, heat the olive oil over medium heat. Add the ground meat and cook, breaking it apart with a spoon, until browned and cooked through.
Add the diced onion, carrot, bell pepper, and garlic to the skillet. Cook for about 5-7 minutes until the vegetables are softened.
Stir in the frozen peas, oregano, thyme, salt, and pepper. Cook for another 3-4 minutes until the peas are heated through. Remove the skillet from the heat and set it aside to cool slightly.
2. Assemble the Pastry:

Preheat your oven to 375°F (190°C).
Roll out the puff pastry sheet(s) on a lightly floured surface. If you’re using two sheets, slightly overlap them to create a larger base.
Spread half of the cheese evenly over the pastry, leaving a border around the edges.
Spoon the meat and vegetable mixture over the cheese, then top with the remaining cheese.
Fold the edges of the pastry over the filling, folding in the corners to create a parcel or a rectangular shape, depending on your preference. Press the edges to seal the pastry.
3. Bake the Pastry:

Beat the egg and brush it over the top of the pastry to create a golden, glossy finish.
Place the pastry on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the pastry is golden brown and puffed up.
4. Serve:

Once baked, remove the pastry from the oven and allow it to cool slightly before slicing. Garnish with fresh parsley if desired.
Serve the pastry with a simple side salad or your favorite dipping sauce for a complete meal.
Serving and Storage Tips