The humble hand pie is a thing of beauty. Creamy peas, crisp buttery flakey pastry, and tender beef. A bright side of greens brings this whole dish to its tasty glory!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Puff Pastry(ContainsWheat/Blé, Soy/Soja)
Cheddar Cheese, shredded(ContainsMilk/Lait)
White Wine Vinegar(ContainsSulphites/Sulfite)
Beef Broth Concentrate
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. In Step 4, if you have the time, bake the hand pies for an extra 5-6 mins, it will make them extra crispy and crunchy! Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then mirepoix and beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Using a slotted spoon, transfer the beef mixture to a large bowl. Stir in the cheddar cheese, cream cheese, peas and broth concentrate. Unroll pastries over two parchment-lined baking sheets. Cut pastries in half to create 4 rectangles.On the lower half of the pastry (closest to you), divide beef mixture between each pastry rectangle.
Working with one pastry rectangle at a time, fold the side of pastry (without mixture) over filling. Using your fingers, firmly pinch the borders closed. Roll the edges back over to seal tightly.
Bake hand pies in the top and middle of the oven, one sheet on the top and the other in the middle. Rotate the pans halfway through baking, until pastry is golden-brown and cooked through, 18-20 min.
While hand pies bake, halve the tomatoes. Whisk together vinegar, 1 tsp sugar and 2 tbsp oil in another large bowl. Add spring mix and tomatoes. Toss to combine. Season with salt and pepper.
Divide veggie and beef hand pies and salad between plates. (NOTE: Try not to dive in too fast. The inside of these hand pies will be extra hot!)