Beef And Potato Hand Pies Recipes

BEEF AND POTATO PIE

Steps:

• Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).
• Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
• Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.
• Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.
• Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.

BEEF AND POTATO HAND PIES

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion, season with salt and pepper, and cook until translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds.
• Add beef and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Stir in paprika, potato, and raisins; season to taste with salt and pepper and remove from heat.
• On a lightly floured work surface, gently roll out puff pastry sheets to smooth creases. Cut each sheet into 4 squares. Place 1/3 cup beef mixture in center of each pastry square. Brush edges lightly with water, fold over filling to form triangles, press to seal, and sprinkle with paprika.
• Transfer to two parchment-lined rimmed baking sheets and bake until pastry is golden and puffed, 20 to 25 minutes. Let cool 10 minutes before serving.

BEEF & POTATO HAND PIES (CORNISH PASTIES)

Steps:

• Preheat oven to 400 degrees and line two baking sheets with parchment.
• Roll out pie crusts and use a 8-9" tart pan or other pan, inverted, to cut the dough into 4 large circles. You may have to reform and roll the dough between cuttings to get all four circles. Lay 2 dough circles on each parchment lined baking sheet.
• Pile about 1 1/2 cups of the meat and potato mixture (with juices) onto one half of each dough circle. Spread evenly over that half of the dough circle, leaving about 1/2" rim around the edge for crimping. Sprinkle some sea salt and pepper over the meat and potato mixture.
• Use a pastry brush to brush the 1/2" rim of pastry with some of the beaten egg - this will serve as "glue" to seal the pastry edges.
• Gently fold the "blank" side of each dough circle over the meat and potato filling side, matching the edges of the pastry to create a half-circle shaped hand pie. Use your finger to press and seal the edges of the pastry together, fluting them for decoration if desired.
• Once each hand pie is formed, use a very sharp knife to lightly score the top of each pie.
• Use a pastry brush to cover the surface of each hand pie with beaten egg.
• Bake for 25-30 minutes or until crusts are golden and firm to the touch.

BEEF AND RUTABAGA HAND PIES WITH JALAPENO KETCHUP

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.

TRADITIONAL ENGLISH BEEF & POTATO PICNIC PIES - PASTIES

Steps:

• First peel and cut your potatoes into even size chunks & then boil for about 15-20 minutes or until very tender, but not too mushy.
• Drain the potatoes and add the milk, butter, salt & pepper to taste.
• Mash very well with a potato masher or using a hand-held mixer.
• Mash/mix until there are no lumps left.
• The mashed potato should be smooth but fairly firm and not too soft.
• Heat up the oil in a large roomy pan and add the diced onions. Add the garlic if using with the onions.
• Cook the onions for about 15-20 minutes, until soft and golden.
• Remove the onions and set to one side in a large mixing bowl.
• Add the minced beef, adding a bit more oil if necessary. Stir the minced beef all the time to break down any lumps. Cook for about 15 - 20 minutes until cooked & brown all the way through.
• Add the tinned tomatoes, soy sauce, herbs, tomato puree if using and a good twist of freshly ground black pepper. Mix together thoroughly.
• Continue to simmer and add the beef stock - stirring all the time for a further 5 minutes.
• Take off the heat and add the beef mixture to the onions.
• Mix them together thoroughly & then add the mashed potatoes - mix again well.
• Allow to cool slightly.
• Pre-heat the oven to 220C, 425F or gas mark 7.
• Grease 6 x 5" pie tins OR 1 x 9" ovenproof pie plate.
• Sprinkle some flour onto a board and roll out the ready-made puff pastry.
• Taking a saucer or a large cookie cutter, cut out six x bottoms for the pie tins, just slightly larger than the tins. (Invert the pie plate & cut around it for a plate pie.).
• Put the pastry bottoms into the buttered tins (or on to the buttered plate) and fill generously with the beef and potato pie filling.
• Cut out the lid/s and moisten the edges of the bottom pastry case with water; then place the lid/s on top - making sure they reach right up to the edge.
• Crimp the edges of the pastry with a fork or your fingers to make a seal.
• Cut two slits on top of the pies with a knife or scissors.
• Glaze with the beaten egg (or milk) and sprinkle some sea salt.
• Bake in the pre-heated oven for 25- 30 minutes until puffed up and golden brown.
• Serve warm or cold with pickles, chutneys and assorted salads.
• Ideal for picnics, snacks, light lunches & brunch.
• Freezer:.
• To freeze them, pack them with greaseproof paper between each pie in a freezer container. Defrost for at least 6 hours. Can be frozen before the final baking or after being baked. To cook when unbaked, defrost them & then follow the directions above.

IRISH BEEF HAND PIES

Steps:

• Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.
• On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each.
• Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
• To Bake from Frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes.

BEEF N POTATO PIE

Steps:

• In a large bowl, combine the flour, salt and onion powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. , In a large skillet, saute peppers and onion in 1 tablespoon oil. Add the beef, soup, mushrooms, Worcestershire sauce, garlic powder and pepper. Bring to a boil. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. , Spoon into crust. Top with potatoes. Brush remaining oil over potatoes. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg. , Bake at 375° for 45 minutes. Cover edges loosely with foil. Bake 10 minutes longer or until golden brown.

IRISH BEEF HAND PIES

Steps:

• Preheat oven to 400ºF.
• In a medium saucepan, heat oil over medium; add cabbage and potatoes.
• Cook until beginning to brown, 7 to 9 minutes.
• Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes.
• Stir in tomato paste, crushed red pepper flakes (if using), Worcestershire, thyme, and 1 cup water.
• Cover, and cook until potatoes are tender, about 15 minutes.
• Lightly mash mixture with a fork.
• Season; salt, & pepper, to taste.
• Crushed red pepper flakes, if using (optional)
• Let cool completely.
• On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares.
• Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling; brush borders with water; fold dough over filling to enclose.
• Crimp edges with a fork to seal.
• With a paring knife or scissors, cut 3 small vents in each.
• Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
• *Arrange unbaked pies on a baking sheet (they should not touch); freeze until firm, about 1 hour.
• Wrap each pie in foil & place in a resealable plastic bag; freeze up to 2 months.
• To Bake from Frozen: Proceed increasing baking time to 28 to 30 minutes.