Savory Hand Pies

 

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, finely diced
• 1 carrot, peeled and finely diced
• 1 celery stalk, finely diced
• Salt and black pepper to taste
• 4 cloves garlic, minced
• 1 pound ground beef (85/15 lean to fat ratio)
• 1 ½ teaspoons Italian seasoning
• ½ teaspoon white pepper
• 1 tablespoon tomato paste
• 2 tablespoons Worcestershire sauce
• 3 level tablespoons all-purpose flour
• 1 ¼ cups beef stock or broth
• 1 medium russet potato, peeled and diced into ¼-½ inch cubes
• 2 teaspoons fresh thyme leaves, plus extra for garnish
• 1 tablespoon finely chopped parsley
• ¼ cup green peas
• 2 (17.3 ounce) packages puff pastry sheets, frozen
• 1 egg, beaten for egg wash
• Flaky salt, optional garnish

Instructions:

1. Gather and prepare all ingredients.
2. Heat a large, deep skillet or Dutch oven over medium-high heat. Add the butter and olive oil. Once melted, add the onion, carrot, celery, salt, and pepper. Sauté until softened, about 5 minutes.
3. Add the garlic and cook until fragrant, about 1 minute. Add the ground beef, Italian seasoning, white pepper, salt, and pepper. Cook until browned, breaking up the meat with a spoon or spatula.
4. Stir in the tomato paste, Worcestershire sauce, and flour. Cook for 1 minute.
5. Add the beef stock or broth and diced potato. Bring to a simmer. Reduce heat to low and cover. Simmer for 25-35 minutes, or until the potatoes are tender and the sauce has thickened.
6. Stir in the thyme leaves, parsley, and peas. Season with additional salt and pepper to taste. Allow the filling to cool completely.
7. While the filling is cooling, thaw the puff pastry sheets according to package directions.
8. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
9. Once the puff pastry sheets are thawed, roll out one sheet at a time to a 10x10 inch square. Cut into 4, 5-inch squares. Repeat with the remaining puff pastry sheets.
10. Place about 4 squares of puff pastry on a work surface. Add about ½ cup of the beef filling to the center of each square, leaving a border around the edge.
11. Brush the edges of the puff pastry with water. Place another square of puff pastry over top of each filled square, pressing the edges to seal. Trim any excess puff pastry.
12. Transfer the hand pies to the prepared baking sheet. Cut 2-3 small slits in the top of each hand pie to allow steam to escape.
13. Brush the hand pies with egg wash and sprinkle with flaky salt, if desired.
14. Bake for 24-26 minutes, or until golden brown.
15. Allow the hand pies to cool for 10 minutes on a wire rack before serving.

Enjoy!