Beef Cheesy Hand Pie

This is a perfect recipe for biscuit and other flaky dough lovers. It’s like a savory pop tart, and that should be all you want to hear before needing this in your life!

For the filling:

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 garlic clove, crushed

• 1 tablespoon fennel seeds

• 1 tablespoon cumin seeds

• 1 tablespoon mustard seeds

• 10oz ground beef

• 185ml tomato purée

• Sea salt & Pepper

• Flour, for dusting

• Swiss cheese

• 1 large egg, beaten

For the flaky pastry:

• 300g plain flour, plus extra for dusting

• 1 teaspoon fine sea salt

• 2 tablespoons superfine sugar

• 250g unsalted butter, diced into 1cm cubes and chilled

• 6 tablespoons ice-cold water

Directions:

For the filling:

1. Sweat your onions and garlic, add your ground beef and tomato sauce. Season with your spices of choice and salt. When done, take out any excess fat that might damage your dough and let cool down.

For the dough:

1. Add your dry ingredients and mix them throughly.

2. Take your very cold butter and cut it into small dices, add them to your bowl with dry ingredients and mix with your hands until a dry-ish dough forms.

3. Place your bowl in the freezer for 15 minutes. (You can use this time to clean up and work smarter.💡)

4. Take out your bowl and little by little add your ice water to the mixture while mixing it until a dough comes out.

5. Take your dough and wrap it on plastic wrap tightly and let it rest overnight or for 1 hour.

6. When your dough is ready its just time to shape and ensemble. Divide your dough in half, roll out both halves and make six rectangles out of each half, for a total of 12 rectangles that yield 6 pastries.

7. When you have your 12 rectangles, scoop your filling into 6 of them, then brush your edges of these 6 with some beaten egg wash so that you get a nice seal and place the other half on top, sealing it with a fork.

8. After this, let your pastries rest in the cooler for at least 30 minutes, then brush with egg was, make a nice incision in the middle of the pastry (so steam has somewhere to go) and bake for 30-35 minutes at 400°F.