Beef Hand Pies

In honor of the upcoming holiday, the green, the mean, St Patrick’s day, I’m going to do something that’s an homage to Irish/English/British/Scottish (whatever) food.  One of my favorite things to make from that region of the world is shepherd’s pie. It’s hot, homey, filling, comforting, and cheap!!!  This is my twist on that classic dish.  Small pastries filled with beefy and veggie-y goodness that you can eat like a hot pocket (though these are MUCH better). Little ones might even eat their veggies without a fuss if they have a fun handy pocket to eat them out of.  I believe that the Brits call these ‘pasties.’ Try it! Many Noms.

Beef Hand Pies

 

3 diced potatoes (about 2 c.)

1 c. minced parsnip or turnip or rutabaga
1 c. diced carrot (or pre-cut matchsticks)
1/2 medium onion, minced

¼ c. frozen peas
1/2 lb. chopped beef or steak, or chop steak, or ground beef, whatever you have, small bite size pieces please
1/4 tsp. garlic powder
4 slices cooked chopped bacon
1 tsp salt
1/2 tsp pepper (more if you like)
2 9" prepared pie crusts

Line a baking dish with foil. Combine ingredients and spread in dish. Cover with foil.

Bake at 350°F oven for 30 minutes, uncovering during the final 10 minutes.

Unroll one pie crust on a baking sheet. It helps to cover the baking sheet with parchment first, or use a baking stone if you have one (I <3 my stone).

Make 4 mounds of mixture on the pie crust, one for each pie quarter. Brush edges and inner sides of circle with water. Cover with second pie crust. Using a sharp knife, divide along an X in the center of the circle (see photo). 

You should now have 4 wedge shaped food-pockets, flute the edges with a fork or your finger to make sure they are good and sealed. You wouldn’t want all that good stuff leaking out!

Brush tops of pies with 1 beaten egg white if you want super shiny crust. Cut a couple of vent holes in the top crust.

Bake at 375°F until tops are golden brown (about 30 minutes).

Take that British Isles!! Njoy!!!

Much love ~Ashe