Australian Beef and Vegetable Hand Pie
Print
Recipe type: Entree,Snack
Author: Jillian
Ingredients
  • 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
  • -------------------------
  • EGG WASH
  • -------------
  • 1 large egg
  • 2 tsp water
  • -------------------
  • PASTIE PASTRY
  • -------------------
  • 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
Instructions
  1. In a medium saucepan, heat oil/fat over medium heat
  2. Add onions, carrots, cabbage and rutabagas, cook until soft
  3. Add garlic and stir
  4. Add beef
  5. Cook beef,stirring and breaking up meat with a spatula, until no longer pink, about 5 minutes
  6. Stir in thyme, parsley & chives
  7. Add 1 1/2 cups cream, and nutmeg
  8. Stir over low heat until mixture gets a little creamy and thickens
  9. Taste and season with salt and pepper
  10. Let cool completely
  11. --------------------------
  12. PASTIE PASTRY CONT...
  13. --------------------------------
  14. Remove dough from refrigerator, and cut in half
  15. Roll each portion of dough to a thickness of about 1/8 of an inch
  16. Place cereal bowl upside down on top of rolled out dough
  17. Cut around bowl with knife, making pastry circle
  18. Scoop 2-3 Tbsp filling onto center of pastry circle
  19. Dip finger into ramekin, and wet the edges of the circle
  20. Fold pastry in half over filling and seal with fingers
  21. Crimp edges with tines of fork to create a better seal and a pretty package
  22. Place pies on a sheet tray, lined with parchment
  23. Repeat with the rest of the dough (Scraps can be re-rolled and cut again)
  24. Place baking sheets full of hand pies in the refrigerator for 10-20 minutes
  25. Preheat oven to 400 degrees F.
  26. Remove from fridge
  27. Pierce each pie three times with the tip of a knife to vent
  28. Brush the tops of each pie with an egg wash
  29. Bake for 20-25, or until golden brown, rotating sheets halfway through
  30. 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/