Yields 16 hand pies
Directions for: Steak Hand Pie
Ingredients
4 oz beef tenderloin, minced
1 Tbsp all-purpose flour
tsp paprika
tsp dried thyme
1 clove garlic, minced
potato, peeled and grated
medium sweet yellow onion, minced
Kosher salt and freshly ground black pepper
1 batch Part-Butter/Part-Shortening Easy Pie Dough, recipe follows, chilled
1 Tbsp large egg whisked with 2 tbsp water, for the egg wash
Part-Butter/Part-Shortening Easy Pie Dough2 cups (240 g) all-purpose flour, cold, plus more for dusting
1 Tbsp sugar
1 tsp salt
12 Tbsp (170 g) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
4 Tbsp (50 g) shortening, chilled in the freezer for 10 minutes
cup ice water
1 tsp lemon juice
Directions
1. In a mixing bowl, combine the beef, flour and paprika. Stir to combine. Add the thyme, garlic, potato, onion and some salt and pepper. Stir to combine.
2. Divide one portion of the chilled Part-Butter/Part-Shortening Easy Pie Dough into 8 equal pieces. Roll each piece of dough into a round about 3 inches in diameter. You can use a 3-inch round cookie cutter to cut each round and even the edges if you desire. Repeat with the second piece of chilled dough.
3. Preheat the oven to 350F.
4. Brush each round of dough with the egg wash. Divide the filling among the rounds, piling it in the middle of each round. Bring the sides of the dough up to meet the middle and gently crimp the edges down in the center. Cut 3 small slits into each hand pie to allow steam to escape. Brush the top of the pies with egg wash.
5. Bake until golden brown, about 30 minutes. Allow to cool slightly before serving.
Part-Butter/Part-Shortening Easy Pie Dough1. In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar, salt, butter and shortening until the mixture resembles cornmeal but there are still pea-sized chunks of fat.
2. In a small bowl, stir together the ice water and lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
3. Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes.
Source and Credits
Adapted from "Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented" by Gesine Bullock-Prado Harry N. Abrams; 1st Printing edition. Provided courtesy of Gesine Bullock-Prado. All Rights Reserved.
See more: Appetizer, Beef, Pastry