How To Make Spicy Beef & Potato Hand Pies
Tommy DiDario Styles Man Who Went Viral Offering To Do Odd Jobs …
How To DIY Sun Protection For Hair | Celebrity Hairstylist Ted G…
How To Do a Twist Braid | Summer Hair Trends | Celebrity Hairsty…
How To Make Quick Beef or Chicken Curry with Ginger and Leeks | …
Rachael + John Get Emotional Sharing Figurine Of "Angel Isaboo" …
Fear The Walking Dead Actress Jenna Elfman On Why She Thinks The…
Dharma & Greg Star Jenna Elfman Reminisces On The Show 20 Years …
This Incredible 15-Year-Old Baker Is Fighting Child Food Insecur…
How To Make Pasta con Poblano | Rachael Ray
NEW: Duff Goldman's No-Bake Chocolate Cream Pie + Buddy Valastro…
ALL NEW: Rach's Pasta alla Norma + A Summer Salad Made With BREAD
How To Grill Pork Tenderloin, Poultry Burgers + Burger Blends | …
How To Make a Negroni Royale Cocktail | John Cusimano
How To Grill Sausages The Right Way—Without Drying Them Out | Ra…
Rachael's Favorite Restaurants + Things To Do In The Adirondacks…
How To Make Tagliatelle with Ground Meat Ragu and Peas | Rachael…
How To Make Lemon-Blueberry Ricotta Cheesecake | Rachael's Siste…
How To Make Honey-Bourbon Glazed Chicken With Wild Rice | Chef J…
How To Make Kung Pao Chicken | Chef Jet Tila
Man Who Was Shot Saving Stranger's Life Starts Organization Devo…
These savory hand pies from Culinary Producer Grant Melton are stuffed with a spice-laden beef and potato filling.
For a sweet take, try Grant's Chocolate-Pecan Hand Pies.
- 2 tablespoons olive oil
- ½ pound ground beef
- 1 small onion, finely diced
- 1 potato, peeled and diced into ¼-inch pieces
- 1 ½ teaspoons salt
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon tomato paste
- ½ cup frozen peas
- Four, for work surface
- 1 package (2 rounds) store-bought, refrigerated pie dough
- 1 egg yolk
- 2 tablespoons cream
- Cumin Sour Cream (below), for serving
- Ketchup, for serving
- 1 cup sour cream
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon ground coriander
Heat olive oil in a nonstick skillet over high heat. Once hot, add the beef and cook until brown. Once brown, add the onion and potatoes. Cook, stirring often, until onions begin to soften, about 5 minutes. Season with salt, smoked paprika and cayenne. Add the tomato paste and stir until combined. Add the peas and, once combined, remove from heat and let the mixture cool. Meanwhile, prep the dough.
Preheat oven to 375˚F. Line a baking tray with parchment paper. Set aside.
Place a round of pie dough on a floured work surface. Fold in two opposite sides of pie dough, overlapping each other in the center of the dough. Flip the dough so that the folds are face down. Roll out the dough into a big rectangle, about 20-by-4-inches. Quarter the rectangle so that you have four 4-by-5-inch rectangles. Repeat with the second round of dough.
Center 2 tablespoons filling on each rectangle. Fold the bottom third over the filling to cover. Using a paring knife, trim 2 corners from the remaining flap of dough so that it resembles a triangular flap of an envelope; fold the flap down. Using a fork, carefully crimp to seal the edges. Using a paring knife, trim the crimped edges to clean them up as needed. Place onto a parchment-lined baking sheet. Repeat with remaining dough and filling so form 8 envelopes.
In small bowl, whisk the egg yolk with heavy cream. Using a pastry brush, brush the tops of the envelopes.
Bake in the oven for 15 minutes or until golden brown.
Meanwhile, for the cumin sour cream, in a small bowl, mix the sour cream with salt, cumin and coriander.
Serve the warm pies with the cumin sour cream and ketchup.