Mini Beef and Beer Hand Pies with Cheddar Crust
Try this Mini Beef and Beer Hand Pies with Cheddar Cheese Crust recipe
Try this Mini Beef and Beer Hand Pies with Cheddar Cheese Crust recipe
- 1 clove garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon butter
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon coarse salt
- pinch of sugar
- 1 1/4 cup flour
- 1 1/2 tablespoons flour
- 1/2 cup shredded cheddar
- 1/4 cup ice water
- 1/4 pound ground beef
- 1 small carrot diced
- salt and freshly ground pepper to taste
- 1/2 cup (1 stick) frozen butter
- 1/4 onion, diced
- 1/2 small potato peeled and diced
- 2 tablespoons frozen peas thawed
- 1/2 cup of your favourite beer
- 1 egg, lightly beaten mixed with a splash of water
- Carbohydrate 218.379234980954 g
- Cholesterol 167.148827913081 mg
- Fat 47.7077301297481 g
- Fiber 3.87974993838466 g
- Protein 38.5067241438666 g
- Saturated Fat 25.9759761091383 g
- Serving Size 1 1 recipe (555g)
- Sodium 1914.80873918424 mg
- Sugar 214.49948504257 g
- Trans Fat 4.32558579626303 g
- Calories 1426 calories
Step-by-step
- Ingredients : 1 clove garlic minced, 2 tablespoons tomato paste, 1 tablespoon butter, 1/2 teaspoon freshly ground pepper, 1/2 teaspoon coarse salt, pinch of sugar, 1 1/4 cup flour, 1 1/2 tablespoons flour, 1/2 cup shredded cheddar, 1/4 cup ice water, 1/4 pound ground beef, 1 small carrot diced, salt and freshly ground pepper to taste, 1/2 cup (1 stick) frozen butter, 1/4 onion, diced, 1/2 small potato peeled and diced, 2 tablespoons frozen peas thawed, 1/2 cup of your favourite beer, 1 egg, lightly beaten mixed with a splash of water
Ingredient quantities hide logistical hurdles that only surface once the cutting board is dirty. Grating frozen butter directly into flour requires a box grater with sharp teeth and cold hands to prevent the fat from melting into paste. Keep ambient room temperature below 70 degrees Fahrenheit, or chill the mixing bowl for fifteen minutes before cutting the fat in.
Simmering the ground beef, diced potato, and beer demands precise heat management. Reduce the liquid until no pooling moisture remains in the pan, because wet filling will dissolve the pastry from the inside out during baking. Cool this meat mixture completely in the refrigerator for twenty minutes before filling the dough circles.
Crimping the edges tightly prevents blowouts in the oven. Brush the beaten egg wash sparingly over the top crust to promote browning without making the pastry soggy. Bake these hand pies on a parchment-lined metal sheet pan at 400 degrees Fahrenheit until the cheddar edges turn dark golden brown, roughly twenty-two to twenty-five minutes.
Reheating leftover pies works best in a toaster oven set to 325 degrees Fahrenheit for ten minutes rather than a microwave, which ruins the flakiness of the cheese crust. Stored in an airtight container in the refrigerator, baked pies keep for up to three days.
