|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 56g||72%|
|Saturated Fat 32g||161%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Almost every culture and cuisine has a form of savory hand pie. They make great vehicles for on-the-go food, picnics, work and school lunches. They are also a great way to turn leftovers into a meal such as these Leftover Pot Roast Hand Pies, Mini Pork Pies or Leftover Turkey Empanadas.
The basic pastry dough can be made plain or you can create a more savory version with herbs or cheese, filled and either fried or baked. The basic browned ground beef mixture in these savory pies gets a Middle Eastern flair from spices such as ground cumin and herbs like fresh thyme and parsley. These can also be made ahead and refrigerated or frozen. Just bake them off as needed and enjoy.
- For the Pastry:
- 1 cup all-purpose flour
- 1 stick unsalted butter (chilled and cut into 1-inch pieces)
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon salt
- 1 teaspoon fresh thyme leaves
- 2 tablespoons ice water
- For the Spiced Beef Mixture:
- 1/2 lb. ground beef
- 1 onion (peeled and diced)
- 2 cloves garlic (peeled and minced)
- 1/4 cup beef stock
- 1/4 cup red wine
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (or to taste)
- 1/4 cup chopped fresh parsley
Make the pastry dough by adding the all-purpose flour, unsalted butter, baking powder, salt and fresh thyme to a food processor. Pulse a few times until the mixture resembles coarse crumbs. With the food processor running, slowly pour the ice water through the feed tube and continue running just until a dough ball forms. Wrap in plastic and refrigerate for at least 1 hour.
While the pastry is chilling, add the ground beef to a large saute pan along with the diced onions, minced garlic, ground cumin, garlic powder, fresh thyme, dried oregano, cayenne, ground black pepper and salt. Cook until the beef is browned and then stir in the beef stock and red wine. Continue cooking for another 5 minutes and then stir in the parsley. Remove from the heat and allow to cool.
Pre-heat the oven to 400 degrees F.
Roll out the pastry to about a 10" round and cut out 8 large (approx. 4") circles. Fill 4 of the circles with equal amounts of the cooled ground beef mixture and top with the remaining 4 circles. Use a fork to crimp the edges closed and place on a baking sheet lined with parchment paper. Bake for 40 - 45 minutes or until the pastry is a light golden brown. Note that both the pastry and beef recipes can be doubled.