These buttery, savory Beef and Goat Cheese Hand Pies are small but mighty when it comes to flavor.
Beef and Goat Cheese Hand Pies
Makes 8
Ingredients
- ½ pound ground beef
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper
- 1 tablespoon unsalted butter
- 1 cup chopped shallots
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- ½ teaspoon chopped fresh thyme
- 2 tablespoons dry sherry
- 1 (4-ounce) container crumbled goat cheese
- 1 tablespoon chopped fresh parsley
- Hand Pie Dough (recipe follows)
- 1 large egg, lightly beaten
Hand Pie Dough
- 1 cup cold unsalted butter, cubed
- 3 cups bread flour
- 1½ teaspoons kosher salt
- 1 large egg
- 3 to 5 tablespoons ice water
Instructions
- In a large sauté pan, cook beef over medium heat until browned and crumbly, about 10 minutes. Season with salt, black pepper, and red pepper. Remove beef with a slotted spoon, reserving drippings in pan.
- Add butter, shallots, and onion to drippings in pan, stirring until butter is melted. Cook, stirring frequently, until onions are caramelized, 15 to 20 minutes. Stir in garlic and thyme; cook, stirring frequently, for 5 minutes. Add sherry; cook until sherry has reduced by half, about 2 minutes. Remove from heat and stir in beef. Transfer to a heatproof bowl. Refrigerate until cooled completely. Stir in cheese and parsley. Cover and refrigerate until ready to use.
- Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper.
- On a heavily floured surface, roll Hand Pie Dough into a 17-inch square. Trim ½ inch off all sides. Cut into 16 (4-inch) squares. Place on prepared pan, separating layers with parchment paper. Refrigerate until ready to use.
- Line a baking sheet with parchment paper.
- On a lightly floured surface, place 1 dough square. Brush edges with egg. Spoon a scant ¼ cup beef mixture into center of dough square, spreading to an even layer and leaving a ¼-inch border around edges. Top with 1 dough square. Using tines of a fork dipped in flour, press edges to seal. Place on prepared pan. Repeat with remaining dough squares and remaining beef mixture, placing hand pies ½ inch apart on prepared pan. Freeze until firm, 5 to 10 minutes.
- Vent tops of hand pies as desired. Brush tops of dough with egg.
- Bake until golden brown, 17 to 19 minutes. Let cool on pan for 10 minutes. Serve warm.
Hand Pie Dough
- Freeze butter for 10 to 15 minutes.
- In the work bowl of a food processor, pulse together flour and salt. Add cold butter; pulse until mixture is crumbly. Transfer mixture to a large bowl and make a well in center.
- In a small bowl, whisk together egg and 3 tablespoons ice water. Add egg mixture to flour mixture. Working a small section at a time, stir with a fork until mixture begins to become hydrated. Gently knead dough together in bowl, folding until combined. Add up to remaining 2 tablespoons ice water, about 1 tablespoon at a time, until dough comes together. Shape into a disk and wrap tightly in plastic wrap. Refrigerate for at least 1 hour.
