Description
Unless you’re from Scotland, you’ve probably never heard of these delicious little hand pies!
Ingredients
Scale
- 1 lb ground beef
- 1 large onion, finely chopped
- 1 teaspoon dijon mustard
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 2 tablespoons beef or vegetable stock
- 2 tablespoons unsalted butter, cold and cut into small cubes
- 1 (16 oz) package puff pastry or 1 (14 oz) package empanada baking discs, thawed
- 1 egg white
Instructions
- Preheat oven to 440˚F. Combine beef, onion, mustard, salt, pepper, and stock in a large bowl. Fold in butter.
- If using puff pastry cut into 6-8 equal circles about 6″ across. Add filling to circles and wet one half of the perimeter. Fold over and press with a fork to seal the edges. Brush with beaten egg white and cut a couple slits in the top of each one for steam to come out.
- Bake for 32-35 minutes or until golden brown on outside, covering with foil about halfway through baking. Allow to cool for 5 minutes before serving.