These savory bites of goodness made our movie friday night!

Having guests on friday night is always exciting. This day, I wanted to serve a light but satisfying and memorable snack.

These hand pies made the mark. Crispy on the outside, moist and bursting with flavor inside.

Ingredients: 

Crust: Modified version of Ina Garten’s pie crust.

I used only:

• 3 cups flour
• 2 sticks melted butter
• 1 cup water
• 1 tbsp salt
• Egg to brush over the pastry for color.

Filling:

• A pound grass fed organic minced beef
• 2 large russet potatoes – chopped into small cubes
• 2 tbs olive oil
• 1 medium sized purple onion – chopped
• 1 tsp black pepper
• 2 tsp ground ginger
• 1 tsp salt
• 1 tsp garlic
• 1 tbsp mixed herds (rosemary, thyme, dill weed, parsley, mint)

Method:

• The filling is a one pot wonder. Just put everything in a pot and cook until the potatoes are completely cooked. Add more salt if needed.
• The filling should be prepared in advanced and should be completely cool before making these pies.
• For the crust, add all ingredients into a bowl except the egg and  combine until a pliable dough is formed.

To Assemble:

• Roll out the dough
• Cut out pieces
• Fill the dough and then seal.
• Use an empananda maker to cut and seal the dough.

Oya Come Chop 🙂