INGREDIENTS
½ lb. 80-20 ground beef
½ white onion, thinly sliced
½ Tbsp. minced garlic
1 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
Salt and pepper or red chili flakes to taste
1½ cups shredded cheddar
1 batch pie dough, thawed (Recipe here.)
Flour, for dusting
1 large egg, lightly beaten
PREPARATION
• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• In a large skillet over medium heat, saute the beef with onions and garlic, breaking up the meat until it begins to brown and the onion soften, 7 to 10 minutes. Drain some of the fat from the skillet.
• Stir in the Worcestershire, mustard, salt and pepper. Remove from heat, stir in the cheese and set aside.
• Sprinkle a large flat work surface with flour and roll out the pie dough to Œ-inch thick. Use a 4œ-inch round cookie cutter to cut 16 circles from the dough, rolling the dough out as needed.
• Place 8 dough circles onto the baking sheet. Place 1œ tablespoons beef filling in the middle of the circles, leaving a œ inch of dough clear around the edges. Cover each with the remaining 8 dough circles, pressing around the edges of each with a fork to seal. Use the fork to poke a few holes in the top of each hand pie to vent.
• Brush the beaten egg over the tops of each hand pie.
• Bake 12 to 15 minutes, until the edges are browned. Let cool a few minutes before eating.
This article appears in August 2016.