Australian Beef and Vegetable Hand Pie | | |
Recipe type: Entree,Snack
Author: Jillian
- 2 Tbsp coconut oil or other favorite fat
- 1 pound ground beef
- 4 carrots, chopped
- 4 onions, peeled and chopped
- 3 rutabaga, peeled and chopped
- 1 small green cabbage thinly sliced, and chopped
- 4 cloves garlic peeled and chopped
- 1 1/2 Tbsp fresh thyme leaves
- small bunch of chives snipped or chopped
- 1 Tbsp fresh parsley
- 2 tsp kosher salt for sauteing + more if needed after tasting
- 4 grinds black pepper
- 1/2 tsp fresh ground nutmeg
- 3 Tbsp slivered almonds
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- EGG WASH
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- 1 large egg
- 2 tsp water
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- PASTIE PASTRY
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- 3 cups flour
- 1 cup shortening (I used non Hydrogenated Organic)
- 1 1/2 tsp salt (I used sea salt)
- 1 1/2 tsp baking powder
- 1 Tbsp vinegar (I used white)
- 6 Tbsp cold water
- Combine dry ingredients (I use a whisk)
- Work in shortening (I use my hands)
- Whisk water, egg & vinegar
- Add wet to dry & combine til dough comes together ( I start out with a fork and then switch to my hands)
- Wrap dough in plastic and flatten to form disc and squeeze air out of plastic
- Place dough disc in refrigerator for 10-30 minutes
- PASTIE PASTRY CONTINUED IN INSTRUCTIONS
- In a medium saucepan, heat oil/fat over medium heat
- Add onions, carrots, cabbage and rutabagas, cook until soft
- Add garlic and stir
- Add beef
- Cook beef,stirring and breaking up meat with a spatula, until no longer pink, about 5 minutes
- Stir in thyme, parsley & chives
- Add 1 1/2 cups cream, and nutmeg
- Stir over low heat until mixture gets a little creamy and thickens
- Taste and season with salt and pepper
- Let cool completely
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- PASTIE PASTRY CONT...
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- Remove dough from refrigerator, and cut in half
- Roll each portion of dough to a thickness of about 1/8 of an inch
- Place cereal bowl upside down on top of rolled out dough
- Cut around bowl with knife, making pastry circle
- Scoop 2-3 Tbsp filling onto center of pastry circle
- Dip finger into ramekin, and wet the edges of the circle
- Fold pastry in half over filling and seal with fingers
- Crimp edges with tines of fork to create a better seal and a pretty package
- Place pies on a sheet tray, lined with parchment
- Repeat with the rest of the dough (Scraps can be re-rolled and cut again)
- Place baking sheets full of hand pies in the refrigerator for 10-20 minutes
- Preheat oven to 400 degrees F.
- Remove from fridge
- Pierce each pie three times with the tip of a knife to vent
- Brush the tops of each pie with an egg wash
- Bake for 20-25, or until golden brown, rotating sheets halfway through
- Let cool, and enjoy with a bit of tomato sauce, ketchup, or some Siracha
Recipe by Food Filled Life at http://foodfilledlife.com/2014/03/09/australian-meat-hand-pie/