Curried Beef Hand Pies
I’m constantly challenging myself in kitchen, making my own homemade pie dough was on my list of things I was scared to make. Not anymore. I do have to admit, my friend, Suzanne, came over a couple of months ago and showed me how easy peasy it is to make a pie crust with my KitchenAid® Food Processor. I am forever changed. And I’m so excited to say that I just one more thing to make on that list, scones!
I wanted to share a savory pie recipe with you and I was inspired by these ones from Martha Stewart. She uses puff pastry and I wanted to try it with completely different flavors and a homemade pie crust. How did it turn out? Amazingly well and I can’t wait to share these at our next party or when we have friends over for dinner next!
An important thing to know about making pie crust dough is that you want your shortening and butter to be very cold. The first thing I do is cut them up into cubes and put them into a bowl that goes into the freezer. Then, I take my food processor out and all of the needed ingredients. The butter and shortening are nice and cold once I’m ready to make the pie dough.
First, pulse the flour and salt in your food processor to make sure it’s evenly mixed. Then, add the cold butter & shortening and pulse until you have pea-sized crumbles in the flour mixture.
Pulse, while adding cold water, one tablespoon at a time. This only takes minutes to happen and it’s a beautiful thing!
Split the dough in half. This recipe actually makes 2 9-inch pie crusts.
Wrap tightly in plastic wrap and place in the refrigerator for at least 15 minutes. Next, prep your filling ingredients.
I cut everything up and measure the peas and corn out so I’m all ready to once I start heating my pan.
Start by cooking the onions and garlic.
Add the ground beef and break it apart while cooking it.
Drain the beef if needed and then add the potatoes.
Add the curry powder, cayenne pepper and salt & pepper.
Lastly, add the peas and corn. Taste the filling to be sure it’s nicely salted. It’s going to be a little spicy but don’t worry, the flavors are toned down a little bit once it bakes in the pies.
The genius of this recipe is not only the use of your food processor but the rolling out of the pie crust dough between two sheets of parchment paper. This keeps the dough cold (which is very important before baking) and so you don’t have to add any additional flour to the pie crust when rolling it out!
I didn’t have a big enough circle cutter for these so I used the opening of a round plastic container that had a 4.25-inch opening and dipped it in flour before using.
Place the pie crust rounds you cut out on a baking sheet that’s lightly sprayed with non-stick cooking spray or you can line it with parchment paper.
I added around 2 tablespoons of filling. It looks like I overfilled them but I didn’t! You want a lot of filling or it will be all pie dough.
Brush one side of the pie rounds with a egg and lift one side…
and fold over. Using your fingers to keep the filling inside the pie crust, you might end up doing a little stretching of the dough, fold into a half moon shape.
Seal the pie with your fingers.
Then, using the tines of a fork, crimp the edges. Then brush each pie with egg and bake for 20 to 25 minutes in a 400 degree F oven.
You can serve these an appetizer with a greek yogurt or sour cream dip, just mix with fresh cilantro that’s chopped or serve with a salad. These little pies make me smile. They are full of flavor and would be perfect for your next party or for a weekend snack!
Do you like savory pies? I would love to hear what kind of savory pies you like! Also, if you have a KitchenAid Food Processor, what else do you like to make with it?
Curried Beef Hand Pies
Makes 14-15 pies
For the pie crust
2 1/4 cups unbleached all-purpose flour
3/4 teaspoon salt
1/2 cup shortening, cut into cubes and well-chilled
2 Tablespoons unsalted butter, cut into cubes and well-chilled
5 to 6 Tablespoons cold water
For the filling
1/2 Tablespoon olive oil
1/2 onion, diced small (approximately 1/4 cup)
1 garlic clove, minced
salt & pepper
1/2 pound ground chuck beef
1 pound red potatoes, diced about 1/4 inch (approximately 2 cups)
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon cayenne pepper powder
1 Tablespoon curry powder
1/2 cup frozen peas
1/4 cup frozen corn
2 Tablespoons chopped cilantro
For the hand pie
1 egg, beaten
Prep the pie crust
Place flour and salt into the bowl of your KitchenAid® Food Processor. Pulse a few times until the flour mixture is mixed. Add chilled shortening and butter to the food processor and pulse for about 30 to 60 seconds, until shortening and butter particles are the size of small peas.
While pulsing, stream in water 1 Tablespoon at a time. Pulse until ingredients are moistened and dough begins to form and pull away from the sides of the food processor. You may not use all of the water. Remove dough from food processor and divide in half. Mold each half into a circle and flatten. Wrap in plastic wrap and chill in the refrigerator for at least 15 minutes.
Make the filling
In a non-stick skillet or cast iron skillet, heat olive oil on medium for 1 to 2 minutes. Add onion and garlic and cook until onion is translucent. Add salt and pepper and ground beef. Break up the ground beef and cook for 4 to 5 minutes. Drain the cooked ground beef, if needed. Add potatoes and allow to cook for 5 to 8 minutes, mixing occasionally.
Add lemon juice, cayenne and curry powder. Mix well and cook for 2 to 4 minutes. Add salt and pepper to taste. Add peas, corn and cilantro. Cook until peas and corn are heated through. Add salt and pepper to taste. Remove pan from heat and allow filling to cool slightly.
Make the hand pies
Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or spray baking sheets lightly with non-stick cooking spray and set aside.
We’re going to work with one pie pastry half at a time. Remove from the refrigerator. Take two pieces of parchment paper and place pie crust in between the two pieces. Using a rolling pin, roll to about a 1/8 inch thickness. Using a well-floured 4 1/2 to 5 inch cutter (or you can use a plastic lid or the opening of a plastic container), cut round circles. Place cut out pie crusts on the lined baking sheets. Roll the excess pie dough into a ball and flatten and wrap in plastic wrap and place back into the refrigerator and move onto the other half of the pie pastry. Repeat until all pie crusts have been cut.
Add about 2 Tablespoons beef & potato filling to each round (more if you’re cutting the pie circles larger). It will feel like you’re overfilling but you’re not. Brush egg along one side of the circle. Fold in half and using your fingers, seal the pie. Using the tines of a fork, crimp the edges. Repeat and fill pies until there’s no pie crust left. Brush the pies with the beaten egg. Bake hand pies for 20 to 25 minutes or until golden brown.
Remove pies and allow to cool for at least 5 to 10 minutes before serving. Pies can be served as an appetizer or served with a salad and/or soup to make a meal.
These pies can be stored in the refrigerator for a couple of days and reheat in the microwave for about 30 to 45 seconds each.
Pie Crust Dough Recipe from the KitchenAid Best Loved Recipes Cookbook, Filling inspired by Martha Stewart.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*