New This Month

Beef and Cheddar Hand Pies

1
  • Prep:
  • Total Time:
  • Servings: 4

Photography: Yuki Sugiura

Source: Martha Stewart Living, March 2015

Ingredients

  • 1 pound ground beef (80 percent lean)
  • 1 tablespoon minced garlic (from 2 cloves)
  • 1 large onion, halved and thinly sliced (3 cups)
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • Coarse salt and freshly ground pepper
  • 6 ounces cheddar, shredded (2 cups)
  • 1 sheet (12 ounces) frozen puff pastry, thawed
  • All-purpose flour, for dusting
  • 1 large egg, lightly beaten
  • Roasted broccoli rabe or other green vegetable, for serving

Directions

  1. Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.

  2. Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.

  3. Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.

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