Savory Hand Pies
Delightful hand-held pies filled with a savory blend of ground beef, vegetables, and wrapped in a flaky crust, perfect for a warm and comforting meal on the go.
Ingredients
For the Dough
- 2.5 cups All-purpose flour Forms the base of the flaky crust.
- 1 cup Cold unsalted butter (Cut into cubes) Key for the melt-in-your-mouth texture.
- 0.5 teaspoon Salt Enhances the flavor profile.
- 0.5 cup Ice water Keeps the dough chilled.
For the Filling
- 1 pound Ground beef Juicy and flavorful.
- 1 cup Chopped onion Adds aromatic sweetness.
- 1 cup Diced potatoes Provides a creamy contrast.
- 0.5 cup Frozen peas Burst of sweetness and color.
- 1 teaspoon Salt Seasoning for the filling.
- 0.5 teaspoon Black pepper Hint of spice.
Instructions
Preparation
- In a large mixing bowl, combine the all-purpose flour and salt.
- Add the cold butter cubes and blend until the mixture resembles coarse crumbs.
- Slowly add the ice water, mixing until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for at least an hour.
Filling Preparation
- Cook the ground beef in a skillet over medium heat until browned and drain excess fat.
- Add chopped onions and cook until translucent.
- Mix in the diced potatoes and peas, followed by salt and black pepper. Cook until potatoes are tender.
- Allow the filling to cool for a few minutes.
Assembly and Baking
- Roll out the chilled dough to about 1/8-inch thickness on a lightly floured surface.
- Use a round cutter to create circles about 5-6 inches in diameter.
- Place a tablespoon of ground beef filling in the center of each circle.
- Fold the dough over to create a half-moon shape and seal the edges by crimping with a fork.
- Preheat the oven to 400°F (200°C). Arrange the hand pies on a parchment-lined baking sheet.
- Brush the tops with beaten egg and bake for 25-30 minutes until golden brown.
- Allow the pies to cool slightly on a wire rack before serving.
Notes
Consider adding herbs like thyme or rosemary into the filling for additional flavor. You can assemble and freeze the pies before baking, adding extra time to bake from frozen.