Beef and Potato Hand Pies
User Reviews
4.9
48 reviews
Excellent
Beef and Potato Hand Pies
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Beef and potato filling folded into a homemade pastry hand pie. Want one pie instead? Make a galette with the same ingredients.
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Ingredients
Pastry for 1 pie crust
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 3 tablespoons butter chilled and diced in small pieces, unsalted
- ¼ cup sour cream
- 1 tablespoon lemon juice fresh
- 3 tablespoons water ice
- 1 egg whisked (wash optional)
Filling:
- 1 tablespoon neutral cooking oil vegetable or olive, generic cooking oil
- 1 russet potato peeled and diced into small chunks, large
- 1 onion finely chopped, small
- 1 pound beef sirloin diced
- 2 cups cabbage finely shredded
- ¼ cup tomato sauce
- 1 teaspoon A-1 steak sauce or Worcestershire sauce
- 1 teaspoon thyme fresh
- 1/2 cup water
- salt
- black pepper
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- For Pastry: Pastry dough will make one galette or 4 hand pies.
- 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.
- 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.
- Gently press dough into a 4-inch circle on plastic wrap, cover and chill in the refrigerator for 15 minutes.
- For hand pies, see assembly directions below.
For galette:
- 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:
- 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.
- Add diced beef, and cook for about 5 minutes or until meat is no longer pink.
- Add tomato sauce, steak sauce, thyme, and water. Mix together, and then fold in cabbage.
- Cover dish and simmer until cabbage wilts (approximately 5 minutes). Add salt and pepper for taste.
Assemble:
Hand Pies:
- 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).
- 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.
- 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:
- 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.
- Fold dough edges on top of the meat.
- Brush dough with egg (optional), and bake for 10-12 minutes or until the crust is golden brown.
Nutrition Information
Show Details
Serving
1g
Calories
688kcal
(34%)
Carbohydrates
52g
(17%)
Protein
41g
(82%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
14g
(82%)
Cholesterol
175mg
(58%)
Sodium
598mg
(25%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 688 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 688kcal | 34% |
| Carbohydrates | 52g | 17% |
| Protein | 41g | 82% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 175mg | 58% |
| Sodium | 598mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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