These beef hand pies are tiny but pack great flavour and are a great meal to make with our Ground Beef.
Ingredients
- 2 lbs Ground Beef
- 4 cloves garlic, minced
- 1 cup cremini mushrooms, sliced
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp chili flakes
- Salt & pepper
- 1 yellow onion, chopped
- 1 red pepper chopped
- 1 jalapeno stemmed, seeded, and chopped
- 4 plum tomatoes diced
- 1 tsp dried thyme
- 4 fresh bay leaves
- 1 tsp cumin
- 1/2 tsp Worcestershire sauce
- 2 tbsp cornstarch
- 2 tbsp water
- 1 bunch of scallions thinly sliced, about 1/2 cup
- A double batch of pie dough (store-bought or homemade both work well!)
- 1 egg (for sealing and wash)
Instructions
- Cook ground beef in a large skillet on medium-high heat for about 8 minutes.
- Add the onion, garlic, mushrooms, red pepper, jalapeno, tomatoes, spices, bay leaves, and Worcestershire sauce and cook, stirring for an extra 15 minutes, until most of the juices have evaporated and the veggies have softened.
- Sprinkle cornstarch over the meat and add the water, stirring to combine.
- Divide the dough into four even sections and roll out 1/4 of the dough at a time.
- Dust your counter with flour and roll out the first section until it’s just under a 1/4 inch thick. Use a cereal bowl to trace & cut the dough into rounds.
- Lightly brush the outer edges of each round with the egg wash. Place 2 – 3 tbsps of the filling in the center of each round.
- Fold the circle over the filling to make a half-circle. Using the backside of a fork, press around the edges to seal the pie.
- Transfer the pies to a parchment-lined baking sheet. Brush on egg wash lightly on pies.
- Cook pies for 30 – 40 mins or until golden. Let cool slightly before eating. Enjoy!
