BEEF HAND PIES RECIPES

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GRANDS!™ BEEF AND STOUT HAND PIES RECIPE - PILLSBURY.COM



Grands!™ Beef and Stout Hand Pies Recipe - Pillsbury.com image

A hearty, hand-held pastry filled with meat and potatoes, pasties (PASS-tees) became popular fare for miners around the world. Try this updated version made with sweet potatoes and stout for a flavor adventure!

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 7

1/2 lb lean (at least 80%) ground beef
1/2 cup finely chopped onion (1 medium)
1 cup diced fresh sweet potato
1/2 cup Irish stout
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

Steps:

  • Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray.
  • In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in sweet potato, stout, salt and pepper. Heat to boiling. Reduce heat; cover and simmer about 8 minutes or until vegetables are tender. Uncover; cook 1 to 2 minutes longer or until liquid is evaporated.
  • Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Place on cookie sheet. Spoon about 1/4 cup meat mixture onto center of each round. Fold dough in half over filling; press with fork to seal.
  • Bake 12 to 15 minutes or until golden brown.

Nutrition Facts : Calories 250 , CarbohydrateContent 29 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 8 g, SaturatedFatContent 3 g, ServingSize 1 Hand Pie, SodiumContent 710 mg, SugarContent 5 g, TransFatContent 2 g

BEEF AND RUTABAGA HAND PIES WITH JALAPENO KETCHUP RECIPE …



Beef and Rutabaga Hand Pies with Jalapeno Ketchup Recipe … image

Provided by Molly Yeh

Categories     main-dish

Total Time 3 hours 10 minutes

Cook Time 55 minutes

Yield 6 pasties

Number Of Ingredients 18

2 1/2 cups all-purpose flour, plus more as needed
1 teaspoon sugar 
1 teaspoon kosher salt 
1 1/2 sticks cold unsalted butter, cut into small pieces 
1 large egg, separated 
1 tablespoon cider vinegar 
12 ounces sirloin steak, cut into 1/4-inch dice
1 medium carrot, finely diced (about 3/4 cup) 
1 medium russet potato, peeled and finely diced (about 1 cup) 
1 small rutabaga, peeled and finely diced (about 1 cup) 
1/2 medium onion, finely chopped (about 1 cup) 
2 teaspoons chopped fresh thyme 
1 teaspoon kosher salt 
Freshly ground black pepper 
Spicy Ketchup, recipe follows
1/2 cup ketchup
2 tablespoons chopped pickled jalapeno plus 2 teaspoons brine from the jar 
1 teaspoon Worcestershire sauce 

Steps:

  • For the pastry: Combine the flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the cold butter and pulse until the butter is the size of small peas. Whisk the egg yolk, vinegar and 1/2 cup ice water together in a spouted measuring cup. Drizzle over the flour mixture and pulse just until the dough comes together. (If the dough is too crumbly, add a little more water; add more flour if it is too wet.) Dump the dough onto a floured counter and knead a few times to bring it together. Roll into a fat log and wrap in plastic. Chill until firm, about 1 hour.
  • For the filling: Combine the beef, carrot, potato, rutabaga, onion, thyme, salt and pepper in a large bowl and mix well.
  • To make the pastries, cut the chilled dough crosswise into 6 equal pieces. Roll each piece on a floured surface to an approximate 6-by-8-inch oval. Pack a scant cup of the filling in a measuring cup and invert near the bottom of the oval to make a high mound of filling. Beat the remaining egg white in a small bowl with a splash of water. Brush the edges of the pastry with the egg wash. Fold the top of the pastry over the filling and press the dough to make a circular mound of filling in the center. Trim the edges of the dough, if needed, to even them out. Crimp the edges of the pastry and cut two air vents in the top. Place on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Chill 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Brush the chilled pastries with egg wash. Bake the pastries 15 minutes, then reduce the oven temperature to 350 degrees F and continue to bake until deep golden and cooked through, 30 to 35 minutes more.
  • Serve the pastries with Spicy Ketchup.
  • Combine the ketchup, jalapenos, brine and Worcestershire in a small bowl. Chill while the pasties bake.

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