Whether you call them hand pies, turnovers or pasties these are a savory pie you'll want to make again and again!
1 lb lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 tbsps avocado oil
1 medium potato, finely diced
1 medium carrot, finely diced
2 tbsps tomato paste
1 tbsp dijon mustard
1/4 cup worcestershire sauce
2 tsp brown sugar
2 tbsps balsamic vinegar
1 cup beef broth
1/2 cup water
1/2 cup frozen peas
1/2 cup frozen kernel corn
2 lbs short crust dough
1 tbsp milk to seal dough
egg wash
In a large skillet brown the beef and onion in avocado oil. Add the garlic, potato and carrot and cook 1-2 minutes.
Mix together the tomato paste, dijon, worcestershire, brown sugar and balsamic. Stir into the skillet and cook 1 minute.
Add the beef broth and water. Bring to a boil then simmer for 10 minutes. Finally add the peas and corn and stir together.
Remove from heat and let cool at least 10 minutes.
In the meantime roll out your dough and cut into 6" circles. My cereal bowl was a perfect 6"!
Spoon about 2 tablespoons of filling onto one side of the circle. Brush the edge with some milk to help seal.
Bring one half over the other, tuck the corners in and crimp the edge together.
Place the pies on a parchment lined baking sheet and brush with a little egg wash.
Bake at 375 F for 35 minutes or until beautifully golden brown.
This recipe makes 16 - 6" hand pies
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