| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 40 min |
| Yield: | 16 hand pies |
Ingredients
- 4 ounces beef tenderloin, minced
- 1 tablespoon all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 clove garlic, minced
- 1/2 medium potato, peeled and grated
- 1/2 medium sweet yellow onion, minced
- Kosher salt and freshly ground black pepper
- 1 batch Part-Butter/Part-Shortening Easy Pie Dough, recipe follows, chilled
- 1 large egg whisked with 2 tablespoons water, for the egg wash
- 2 cups (240 grams) all-purpose flour, cold, plus more for dusting
- 1 tablespoon sugar
- 1 teaspoon salt
- 12 tablespoons (170 grams) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
- 4 tablespoons (50 grams) shortening, chilled in the freezer for 10 minutes
- 1/2 cup ice water
- 1 teaspoon lemon juice
Instructions
- In a mixing bowl, combine the beef, flour and paprika. Stir to combine. Add the thyme, garlic, potato, onion and some salt and pepper. Stir to combine.
- Divide one portion of the chilled Part-Butter/Part-Shortening Easy Pie Dough into 8 equal pieces. Roll each piece of dough into a round about 3 inches in diameter. You can use a 3-inch round cookie cutter to cut each round and even the edges if you desire. Repeat with the second piece of chilled dough.
- Preheat the oven to 350 degrees F.
- Brush each round of dough with the egg wash. Divide the filling among the rounds, piling it in the middle of each round. Bring the sides of the dough up to meet the middle and gently crimp the edges down in the center. Cut 3 small slits into each hand pie to allow steam to escape. Brush the top of the pies with egg wash.
- Bake until golden brown, about 30 minutes. Allow to cool slightly before serving.
- In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar, salt, butter and shortening until the mixture resembles cornmeal but there are still pea-sized chunks of fat.
- In a small bowl, stir together the ice water and lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 200 |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 40 mg |
| Sodium | 141 mg |
Reviews
Best appetizer! She explains how to make pastry dough better than anyone! I highly recommend this recipe!
I’ve made these a few times now…They are always a hit. The crust is light and flaky. I’ve experimented with other fillings as well. I prefer to make them a little larger too.
These are wonderful. The crust is superb. Makes an excellent hors d’oeuvres. For vegetarians just sub in some chopped partially pre-cooked veg. Of course, you could also use shrimp, crab, cheese. We have a variety of taste preferences and dietary requirements in our friends and family group. I find this to be easy, perfect and delicious. I love, love, love Gisene Bullock-Prado. Her recipes and techniques are perfect every time. It is so refreshing to watch someone who really has professional level techniques from whom we can all learn as opposed to Grocery Games,really bad cooks, and so much other silliness!
These were delicious – I also added some grated carrots and peas. Whole family loved them and I love her Baked in Vermont show – hope more episodes are coming!
My sweet husband says “Home Run”. No changes were made with the pastry. With the filling however I had some left over pork tenderloin. Then added grated carrot and a few frozen peas to the filling ingredients. One other change was that we have vegetarians in the family. They got half of the pies without the meat. Also delish. Can’t wait for summer and maybe use some fresh fruit jam.
Recipe worked perfectly! I had never made pie dough before but I was very impressed with the results. The only variation I made to the recipe was I used 4 oz. ribeye instead of prime rib.
Tried these cute little pies tonight and they are a winner! I prepared the recipe exactly as it’s written. I was afraid the pastry was going to be a bit wetter than I am used to but it worked out just fine! I had purchased a whole beef tenderloin for Christmas that I trimmed today to make Beef Wellington and I used some of the the scraps to make the filling for these little jewels. They were juicy, full of beefy flavor, and the crust was tender and flaky. My boys (husband and son) gobbled them up very quickly. Served with some HP (British steak sauce) on the side for dipping. Would go with some kind of horseradish dipping sauce too!
My husband told me I threw down with these pies! I normally make my dough by hand with a pastry cutter, but the instructions given from the show for using the food processor made me feel comfortable. I tried and I did it! It was so easy and came out just as it should have. We only had chicken breast and smoked paprika. Somehow even with the modifications, these pies were the best of all worlds combined: rich flaky pastry, savory meat; hearty goodness in my mouth! Would recommend to all.