Savory Hand Pie


  • 2 discs of pie dough (1 x double crust pie dough recipe)

  • 1 small onion, finely diced

  • 1 small carrot, finely diced

  • 1 celery rib, finely diced

  • 4 cloves of minced garlic

  • 1 lb. ground beef (V) lb of Portobello mushrooms

  • 1 ¼ Cup beef broth (V) Vegetable Broth

  • 1 Tbsp. tomato paste

  • 3 Tbsp. flour

  • 1 egg for egg wash

  • finely chopped parsley

  • fresh thyme

  • parmesan cheese, grated


Instructions       

Preheat the oven for 400 degrees.  

Add butter to a Dutch oven or deep skillet over medium high heat.  Add in onion, celery, carrot and good pinches of salt and pepper.  Saute the veggies until softened.  Add in the minced garlic until aromatic.  Then add ground beef and more salt and pepper.  Use a spatula to crumble the beef into fine consistency and no longer pink.

Stir in the tomato paste. Then sprinkle the flour and stir to blend well.  Add in the beef broth, cover the pan and cook until a gentle simmer. Check to see if more salt and pepper is needed. To finish the filling, add the thyme and parsley.  Set aside to cool.

Take out the dough and roll it into12 inches.  Then take 5 inch rounds.  Place the round onto parchment paper and add 2 Tbsp. of filling to each round.  Brush the edge with egg wash.  Fold one side onto the other and press firmly to seal.  Use a fork around the edge to seal the pie.

Once assembled, cut 2 slits into the top of the pies to allow steam to escape while baking.  Place the pie into the freezer for 15 minutes to chill.  Once chilled, brush with some egg wash over the pies, sprinkle with some parmesan cheese and bake for 25 minutes or until golden brown.

Allow the pies to cool for 10 minutes before serving.

Serves 8


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