Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 onion, finely diced
2 cloves garlic, minced
1/2 pound ground beef or turkey (or a mix)
1 teaspoon dried thyme
1 teaspoon paprika
1/2 cup frozen peas
1/2 cup diced carrots
1/4 cup beef or vegetable broth
Salt and pepper to taste
1 sheet puff pastry or pie dough
1 egg (for egg wash)
Instructions:
Prepare the filling:
In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3 minutes.
Add the ground meat to the skillet and cook until browned, breaking it up with a spoon. Stir in the thyme and paprika for an aromatic depth of flavor. Season with salt and pepper to taste.
Once the meat is cooked through, stir in the frozen peas and diced carrots. Add the broth and simmer for 5-7 minutes until the mixture thickens slightly, and the vegetables are tender. Remove from heat and set aside to cool.
Prepare the pastry:
Preheat your oven to 375°F (190°C). If using pie dough, roll it out on a floured surface until it’s about 1/8 inch thick. Cut into 4-6 circles (depending on the size of your hand pies). If using puff pastry, cut into similar-sized squares or circles.
Assemble the hand pies:
Place a spoonful of the cooled filling in the center of each pastry circle. Be careful not to overfill. Fold the dough over the filling to create a half-moon shape (or use two squares for a rectangular hand pie).
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