Savory Pies: A World Tour
A versatile savory hand pie recipe that can be adapted with various fillings from different cuisines, offering a taste of global comfort food.
Ingredients
- 2.5 cup all-purpose flour
- 1 tsp salt
- 1 cup cold unsalted butter cubed
- 0.5 cup ice water
- 1 tbsp olive oil
- 0.5 lb ground meat (beef or chicken)
- 0.5 cup onion finely chopped
- 1 clove garlic minced
- 0.5 cup potato finely diced
- 0.25 cup peas
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup broth
- 1 egg beaten for egg wash
Instructions
- For the Dough: In a large bowl, whisk flour and salt. Cut in cold butter with a pastry blender or your fingers until pea-sized crumbs form. Gradually add ice water, mixing until dough just comes together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
- For the Filling: Heat olive oil in a skillet over medium heat. Add ground meat and cook until browned, breaking it apart. Drain excess fat. Add onion and cook until softened, about 5 minutes. Stir in garlic, precooked potato, and peas. Season with salt and pepper. Pour in broth and simmer until liquid is mostly absorbed. Let filling cool completely.
- Assemble and Bake: Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut into 4-inch circles. Place a spoonful of cooled filling in the center of each circle. Fold the dough over to create a semicircle, pressing edges to seal. Crimp edges with a fork. Place pies on a baking sheet lined with parchment paper. Brush tops with beaten egg wash.
- Bake for 20-25 minutes, or until golden brown and flaky. Serve warm.
Notes
Experiment with fillings: use seasoned ground beef for an empanada twist, diced root vegetables for a pasty feel, or spiced potatoes and peas for samosa inspiration. Ensure filling is cool before enclosing in dough to prevent tearing. Bake until golden brown. Serve with your favorite dipping sauce or chutney.