Hand Pies

Ingredients

Filling

• 4 slices bacon, chopped
• 1 lb ground beef, 85/15
• 1 medium leek, white and light green parts, thinly sliced
• 1 medium Yukon Gold potato, about 8 oz, 1/4-inch dice
• 1 small carrot, finely diced
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 Tbsp all-purpose flour
• 1/2 cup beef broth
• 1 Tbsp Worcestershire sauce
• 2 Tbsp chopped parsley

Pastry

• 2 boxes refrigerated pie crust, 4 rounds
• 1 egg beaten with 1 Tbsp water

Instructions

Filling

1. Cook bacon in a 12-inch skillet over medium heat until crisp, 6 to 8 minutes. Move to a plate and pour off all but 1 Tbsp fat.
2. Brown the beef over medium-high, breaking it up, 6 to 7 minutes. Drain excess fat.
3. Add leek, potato, carrot, salt, pepper and thyme. Cook until the potato is just tender, about 8 minutes. Add garlic for 1 minute.
4. Stir in flour for 1 minute. Add broth and Worcestershire and simmer until thick and mostly dry, 2 to 3 minutes.
5. Off heat, stir in bacon and parsley. Spread on a sheet pan and refrigerate until cold, about 30 minutes.

Assemble and bake

1. Heat oven to 400°F. Line a sheet pan with parchment.
2. Spoon about 1 cup filling onto one half of each crust round, leaving a 1-inch border.
3. Brush the border with egg wash, fold into a half-moon, crimp with a fork.
4. Cut 2 small vents in each top and brush with egg wash.
5. Bake until deep golden, 25 to 30 minutes. Rest 10 minutes.

Tips

Cold filling only: warm filling melts the pastry and the seams split.

Freezer: cool completely, wrap individually, freeze up to 3 months. Reheat from frozen at 350°F for 25 to 30 minutes.

Inspired by Hero's Feast