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Beef and Root Vegetable Hand Pies
Ingredients
Scale
- Pastry Ingredients
- 3 1/2 cups flour
- 1 1/2 teaspoons Italian Seasoning
- 1/2 teaspoon salt
- 1 cup butter, cold and cubed
- 3/4–1 cup water
- Filling Ingredients
- 2 cups beef, cooked (I used leftover roast beef)
- 1/2 cup onion, diced
- 2 cups potatoes, peeled and small diced
- 1 cup carrots, peeled and small diced
- 3 tablespoons olive oil
- 1 tablespoon Italian Seasoning
- To Taste salt
- To Taste pepper
- 1 egg
- 1/2 cup water
- Course salt
Instructions
- Preheat oven to 400*F and line a baking sheet with parchment paper.
- Pastry Directions
- In a mixing bowl combine the flour, salt, Italian Seasoning and butter until coarse crumbs are created.
- Slowly pour in the water, beginning with 3/4 cup and mix just until combined.
- Turn onto a floured surface and divide into 6 equal portions.
- Roll each portion in an 8 inch circle and set aside.
- Filling Directions
- Combine the beef, onion, potatoes, carrots, oil and seasonings.
- Assembly Directions
- Divide the filling equally among the 6 portions leaving at least an inch around the border.
- Combine the egg and water and brush around the edges to help seal.
- Fold the top over, pinch and seal.
- Place onto the baking sheet.
- Brush tops with egg wash and sprinkle with course salt.
- Bake at 400*F for 25-30 minute or until golden brown.
- Serve immediately!
Notes
**Although I haven’t tried it, I’m sure ground beef will work instead of roast beef**
- Prep Time: 30
- Cook Time: 30
- Method: AMERICAN
- Cuisine: AMERICAN
Keywords: Beef and Root Vegetable Hand Pies