HAMBURGER HAND PIES RECIPES

Steps:

• Line two rimmed baking sheets with parchment paper and set aside.

  Whisk flour, salt and baking powder together in a large bowl. Using a pastry cutter or two knives, cut in lard until mixture resembles coarse crumbs. Whisk together 2 eggs, pickle juice and water in a small bowl. Add to flour mixture and stir lightly with a fork until dough comes together. Divide into 4 balls, wrap in plastic wrap, flatten into disks and place in fridge for one hour.

  Heat a large non-stick skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, 10 to 12 minutes. Remove to a plated lined with paper towel and set aside until cooled. Once cool, chop or crumble bacon. Set 24 pieces aside for pie garnish.

  Discard all but 2 tbsp bacon renderings and add onion to skillet. Cook until softened, about 4 to 5 minutes. Add beef, onion and garlic powders, salt, cumin and pepper. Cook until beef is browned, stirring occasionally, about 5 to 7 minutes. Set aside to cool completely. Once cooled, stir in reserved bacon, cheese and chopped dill pickles.

  Roll first dough disk to ?-inch thickness. Cut into twelve 4-inch circles, re-rolling scraps as necessary. Top six rounds with a scant ¼ cup filling. Beat remaining 2 eggs in a small bowl and brush edge of filled rounds. Top with remaining rounds, pressing firmly to adhere. Crimp edges with a fork and brush with egg wash. Top with one pickle slice and reserved bacon; sprinkle with sesame seeds. Place on one prepared sheet and set aside.

  Repeat with a second dough disk — filling,  garnishing and placing on second prepared baking sheet. Bake until golden brown, switching baking sheets halfway, 25 to 30 minutes.

  Repeat with remaining dough, filling and garnish.

  Meanwhile, stir sauce ingredients together in a medium bowl. Serve with warm hand pies.

  Preparation Time: 45 Minutes

Steps:

• Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
• Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
• Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.