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Easy Ground Beef Hand Pies >
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INGREDIENTS
- 2 boxes refrigerated rolled pie crusts, (4 crusts total)
- 1 lb ground beef
- 1 medium white onion, finely diced
- 2 large carrots, finely diced
- 3 medium Yukon gold potatoes, finely diced
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 2 tablespoons flour
- 2 cups beef stock
- Kosher salt and freshly ground black pepper, to taste
FOR EGG WASH:
PREPARATION
- Preheat oven to 350°F and remove crusts from refrigerator. Set aside.
- In a large skillet over medium-high heat, brown ground beef and onion until no longer pink.
- Add carrots, potatoes, rosemary, and thyme. Season with salt and pepper and cook until potatoes are tender.
- Stir in flour and slowly add beef stock. Cook until mixture has thickened, stirring frequently, 4-5 minutes.
- Remove from heat and set aside.
- Using a large biscuit cutter or glass bowl, cut pie crust into rounds that fit muffin tin.
- Press dough into each muffin tin well and fill with 1/4 cup of meat filling.
- Place another round of dough on top of meat mixture and press to seal bottom and top crust. Repeat, should make 8 pies.
- Bake 20 minutes.
- Whisk together egg and 1 tablespoon water. Remove pies from oven and brush with egg wash. Return to oven until golden brown, 5-7 minutes more.
- Allow to rest 1 hour before serving if eaten by hand. Enjoy!
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