Description
Indulge, in a world of mouthwatering pleasure with these crafted Savory Hand Pies. Within each flaky puff pastry pocket you’ll discover the combination of ground beef, tender veggies and fragrant herbs. The buttery crust perfectly complements the filling creating a blend of comfort and elegance in every bite. These pies are, like elevated versions of a pot roast wrapped in a personal pastry shell. A feast that brings the warmth and coziness of homemade cooking to any occasion whether it’s a lively family dinner or a serene moment enjoying nature’s beauty.
Ingredients
1 tbsp olive oil
1 tbsp butter
1 finely diced onion
1 peeled and finely diced carrot
1 finely diced rib celery
Salt, to taste
Black pepper, to taste
4 cloves garlic, pressed
1 lb ground beef (85/15 ratio)
1 ½ tsp Italian seasoning
½ tsp white pepper
1 tbsp tomato paste
2 tbsp Worcestershire sauce
3 level tbsp all-purpose flour
1 ¼ c beef stock or broth
1 medium russet potato, peeled and diced into ¼ –½ inch cubes
2 tsp fresh thyme leaves
1 tbsp finely chopped parsley
¼ c green peas
2 (17.3 oz) packages puff pastry sheets, frozen
1 egg, whisked for egg wash
Flaky salt, optional for garnish
Instructions
Preheat the oven to 325°F. Take a deep dish pie plate. Carefully place the pie crust in it setting it aside.
To prepare the filling:
In a skillet heat 1 tablespoon of olive oil and 1 tablespoon of butter. Add onions, carrots and celery. Season, with salt and pepper and cook until they become soft.
Add garlic to the skillet then incorporate 1 pound of ground beef. Season with 1 ½ teaspoons of Italian seasoning and ½ teaspoon of pepper. Cook until the beef is browned.
Include 1 tablespoon of tomato paste and 2 tablespoons of Worcestershire sauce into the mixture. Sprinkle in 3 level tablespoons of flour. Stir well. Pour in 1 ¼ cups of beef stock while adding potatoes.
Allow the mixture to simmer covered until the potatoes become tender and the sauce thickens, which typically takes around 25 to 35 minutes.
Remove from heat then add in thyme (2 teaspoons), parsley (1 tablespoon) and peas (¼ cup). Stir everything together and season according to taste preference. Let it cool completely.
For assembly:
Thaw the puff pastry sheets. Roll them out into squares measuring 10×10 inches each. Cut them into squares that are about five inches each—this should give you around sixteen squares in total.
Take one square at a time and place about half a cup of filling on it. Dampen the edges, with water before covering it with another square; seal them together tightly by pressing down on the edges while trimming off any pastry if necessary.
Continue assembling all hand pies following this process then freeze them for 15 to 20 minutes.
To prepare for baking:
Preheat your oven to 400°F.
Apply an egg wash, on the pies. Sprinkle them with salt.
Arrange the pies on a baking sheet lined with parchment paper.
Bake them for 24 to 26 minutes. Until they turn golden brown.
Allow the hand pies to cool for 10 minutes before serving.
Enjoy these treats while they are still warm!
Notes
Let’s wrap the heartiness of a traditional meat and vegetable medley in a gluten-free embrace with these Savory Hand Pies. Begin by selecting a gluten-free puff pastry, a marvel of the modern pantry, ensuring that the flaky, buttery joys of a good pie crust are accessible to all. Opt for a gluten-free all-purpose flour blend when thickening your filling, one that promises to mingle seamlessly with your robust beef stock and tender vegetables. As you craft these pies, let the absence of gluten be your canvas for creativity, not a limitation, and watch as the pies emerge from the oven just as golden and tempting as their wheat-based counterparts.
- Prep Time: 20 minutes (does not include cooling time for filling)
- Cook Time: 1 hour
