Braised Beef & Cheddar Hand Pie Recipe
jalapeño, pickles, bbq spice
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Ingredients
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Filling and Dough
Method
Preparation and Cooking
- 1
Prepare the Filling
In a large pot, heat some oil over medium heat. Add the diced onions and garlic, sauté until translucent. Add the beef chuck roast, browning on all sides. Stir in the jalapeño, pickles, and BBQ spice. Pour in the beef broth, bring to a simmer, cover, and cook on low heat for 2-3 hours until the beef is tender. Shred the beef and mix in shredded cheddar cheese. Let cool.
- 2
Make the Dough
In a mixing bowl, combine the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add ice cold water, mixing until the dough holds together. Divide the dough into two portions, wrap in plastic, and refrigerate for at least 30 minutes.
- 3
Assemble the Hand Pies
Preheat the oven to 400°F (200°C). Roll out one portion of dough on a floured surface to about 1/8 inch thickness. Cut into circles (about 6 inches in diameter). Place a spoonful of the beef filling on one half of each circle, fold over, and crimp the edges to seal. Brush the tops with beaten egg.
- 4
Bake the Hand Pies
Place the hand pies on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown. Allow to cool slightly before serving.
