Beef and Caramelized Onion Hand Pies
Hand pies make protein-packed beef portable for snacking, meals-on-the-go or casual fun meals. Using frozen puff pastry makes these hand pies super easy to put together and adds a touch of bakery glamour.
1. Heat a large nonstick skillet over medium heat. Add ground beef, garlic powder, thyme, salt, pepper and allspice; cook, using back of spoon to break up meat into small bits, for about 8 minutes or until the beef is browned and thoroughly cooked. Transfer beef mixture to a bowl with a slotted spoon, leaving any drippings behind in the pan. Set beef aside.
2. Return the skillet to medium-low heat. Add onions and cook, stirring occasionally, for about 20 minutes until soft and caramelized (if onion begin to darken too quickly, reduce heat to low). Pour in balsamic vinegar and Worcestershire sauce; cook, stirring, for 3 minutes.
3. Return beef to skillet and stir into onions. Sprinkle with 1 tbsp (15 mL) flour and stir until blended. Gradually pour in water, stirring to combine. Cook, stirring, for 3 minutes or until most of the liquid has been absorbed. Remove from heat and let cool for 15 minutes.
4. Stir cheese into the beef mixture.
5. Lay 1 sheet of puff pastry on a lightly floured work surface and cut it into 6 equal rectangles. Top each piece with ¼ cup (60 mL) of the beef mixture, leaving a ½-inch (1 cm) border. Cut a second sheet of puff pastry into the same-sized pieces; place 1 piece over top beef filling on each pastry bottom. Press around edges with a fork to seal. Arrange on a large parchment paper-lined baking sheet, spacing them apart. Brush the tops with egg. Repeat with remaining puff pastry and beef and a second lined baking sheet.
6. Place one baking sheet on middle rack of preheated 375°F oven and the other above it. Bake for 20 to 22 minutes or until pastry is puffed and golden brown. Let cool slightly before serving.
If you can’t find the pre-rolled puff pastry sheets use any store-bought frozen puff pastry, and roll half of each package into a 10-inch (25 cm) square on a lightly floured work surface. Keep the pastry cold for easy rolling.
These can be made ahead, cooled and stored in an airtight container in the refrigerator for up to 3 days. Reheat for 1 to 2 minutes in a microwave on MEDIUM-HIGH (80%) or on a baking sheet in a 350°F oven for 12 to 15 minutes.
Ingredients
Directions
1. Heat a large nonstick skillet over medium heat. Add ground beef, garlic powder, thyme, salt, pepper and allspice; cook, using back of spoon to break up meat into small bits, for about 8 minutes or until the beef is browned and thoroughly cooked. Transfer beef mixture to a bowl with a slotted spoon, leaving any drippings behind in the pan. Set beef aside.
2. Return the skillet to medium-low heat. Add onions and cook, stirring occasionally, for about 20 minutes until soft and caramelized (if onion begin to darken too quickly, reduce heat to low). Pour in balsamic vinegar and Worcestershire sauce; cook, stirring, for 3 minutes.
3. Return beef to skillet and stir into onions. Sprinkle with 1 tbsp (15 mL) flour and stir until blended. Gradually pour in water, stirring to combine. Cook, stirring, for 3 minutes or until most of the liquid has been absorbed. Remove from heat and let cool for 15 minutes.
4. Stir cheese into the beef mixture.
5. Lay 1 sheet of puff pastry on a lightly floured work surface and cut it into 6 equal rectangles. Top each piece with ¼ cup (60 mL) of the beef mixture, leaving a ½-inch (1 cm) border. Cut a second sheet of puff pastry into the same-sized pieces; place 1 piece over top beef filling on each pastry bottom. Press around edges with a fork to seal. Arrange on a large parchment paper-lined baking sheet, spacing them apart. Brush the tops with egg. Repeat with remaining puff pastry and beef and a second lined baking sheet.
6. Place one baking sheet on middle rack of preheated 375°F oven and the other above it. Bake for 20 to 22 minutes or until pastry is puffed and golden brown. Let cool slightly before serving.
If you can’t find the pre-rolled puff pastry sheets use any store-bought frozen puff pastry, and roll half of each package into a 10-inch (25 cm) square on a lightly floured work surface. Keep the pastry cold for easy rolling.
These can be made ahead, cooled and stored in an airtight container in the refrigerator for up to 3 days. Reheat for 1 to 2 minutes in a microwave on MEDIUM-HIGH (80%) or on a baking sheet in a 350°F oven for 12 to 15 minutes.
