Beef and Goat Cheese Hand Pies

Beef and Goat Cheese Hand Pies

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
  • 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
  1. 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.
  2. 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.
  3. Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper.
  4. 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.
  5. Line a baking sheet with parchment paper.
  6. 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.
  7. Vent tops of hand pies as desired. Brush tops of dough with egg.
  8. Bake until golden brown, 17 to 19 minutes. Let cool on pan for 10 minutes. Serve warm.
Hand Pie Dough
  1. Freeze butter for 10 to 15 minutes.
  2. 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.
  3. 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.



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