IN N OUT POTATO CUTTER RECIPES

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STEAK HAND PIE RECIPE | FOOD NETWORK



Steak Hand Pie Recipe | Food Network image

Provided by Food Network

Categories     appetizer

Total Time 1 hours 35 minutes

Cook Time 40 minutes

Yield 16 hand pies

Number Of Ingredients 17

4 ounces beef tenderloin, minced
1 tablespoon all-purpose flour 
1/2 teaspoon paprika 
1/2 teaspoon dried thyme 
1 clove garlic, minced 
1/2 medium potato, peeled and grated 
1/2 medium sweet yellow onion, minced 
Kosher salt and freshly ground black pepper
1 batch Part-Butter/Part-Shortening Easy Pie Dough, recipe follows, chilled
1 large egg whisked with 2 tablespoons water, for the egg wash 
2 cups (240 grams) all-purpose flour, cold, plus more for dusting
1 tablespoon sugar 
1 teaspoon salt 
12 tablespoons (170 grams) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes 
4 tablespoons (50 grams) shortening, chilled in the freezer for 10 minutes 
1/2 cup ice water 
1 teaspoon lemon juice 

Steps:

  • In a mixing bowl, combine the beef, flour and paprika. Stir to combine. Add the thyme, garlic, potato, onion and some salt and pepper. Stir to combine.
  • Divide one portion of the chilled Part-Butter/Part-Shortening Easy Pie Dough into 8 equal pieces. Roll each piece of dough into a round about 3 inches in diameter. You can use a 3-inch round cookie cutter to cut each round and even the edges if you desire. Repeat with the second piece of chilled dough.
  • Preheat the oven to 350 degrees F.
  • Brush each round of dough with the egg wash. Divide the filling among the rounds, piling it in the middle of each round. Bring the sides of the dough up to meet the middle and gently crimp the edges down in the center. Cut 3 small slits into each hand pie to allow steam to escape. Brush the top of the pies with egg wash.
  • Bake until golden brown, about 30 minutes. Allow to cool slightly before serving.
  • In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar, salt, butter and shortening until the mixture resembles cornmeal but there are still pea-sized chunks of fat.
  • In a small bowl, stir together the ice water and lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
  • Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes.

MARY BERRY'S SCONES RECIPE - BBC FOOD



Mary Berry's scones recipe - BBC Food image

Mary Berry's scones are the perfect easy tea-time treat, whether jam-and-cream-topped (in whichever order you like), plain or packed with sultanas. Equipment: You will need a fluted 5cm/2in cutter.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 16 small scones

Number Of Ingredients 9

450g/1lb self-raising flour
2 level tsp baking powder
50g/1¾oz caster sugar
100g/3½oz butter, softened, cut into pieces
2 free-range eggs
a little milk
handful sultanas (optional)
strawberry jam
clotted cream

Steps:

  • Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
  • Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  • Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
  • Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm/¾in thick.
  • Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
  • Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
  • To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.

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