Beef and Potato Hand Pies

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
2. For Pastry: Pastry dough will make one galette or 4 hand pies.
3. Lightly spoon flour into measuring cups, level with a knife. Combine flour together with the salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture forms into small course pebbles.
4. Combine sour cream and juice in a small bowl, then add it to the flour mixture. Sprinkle surface with 1 tablespoon of ice water; toss with a fork until moist and crumbly. Repeat with remaining 2 tablespoons of ice water.
5. Gently press dough into a 4-inch circle on plastic wrap, cover and chill in the refrigerator for 15 minutes.
6. For hand pies, see assembly directions below.

For galette:

1. Place dough on parchment paper on a flat surface. Cover with another piece of parchment paper and roll dough into a 13-inch circle. Place dough on a baking tray and keep in the in the refrigerator until ready to fill. See directions for assembly (below).

For Filling:

1. In a large skillet, heat oil over medium-high heat. Add onion and diced potato. Cook for approximately 7 minutes. The potatoes should begin to soften.
2. Add diced beef, and cook for about 5 minutes or until meat is no longer pink.
3. Add tomato sauce, steak sauce, thyme, and water. Mix together, and then fold in cabbage.
4. Cover dish and simmer until cabbage wilts (approximately 5 minutes). Add salt and pepper for taste.

Assemble:

Hand Pies:

1. On a lightly floured surface divide dough into 4 equal portions, and roll or hand pat into circles or triangles (or follow directions for galette, placing dough between parchment paper or plastic wrap before rolling).
2. Place dough on prepared baking sheet and fill one side of the dough with meat and potatoes (about 1/3 cup each). Fold dough over the meat and seal the edges together with a fork.
3. Brush pastry with egg (optional). Cut a small vent in each piece, and bake for 10-12 minutes or until the crust is golden brown.

For galette:

1. Place 13 inch round dough on prepared baking sheet and fill the center with cooked meat and potatoes, leaving 2 inches of the edge of the dough unfilled.
2. Fold dough edges on top of the meat.
3. Brush dough with egg (optional), and bake for 10-12 minutes or until the crust is golden brown.