Grandma Amy's Hand Pies
|4 c||all purpose flour|
|1 1/3 c||shortening|
|1 tsp||kosher salt|
|1 1/2 c||ice water|
|3/4 lb||beef top round steak, boneless, cubed|
|2 large||potatoes, diced|
|1 medium||onion, diced|
|2 medium||carrots, diced|
|1/2 c||rutabaga, diced|
|1||stalk celery, diced|
|1/2 tsp||freshly ground black pepper|
|1 tsp||kosher salt or to taste|
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DirectionsPreheat oven to 350°.
Combine flour, salt and shortening til they form pea-sized crumbs. Sprinkle water over the mixture, a little at a time, stirring gently til it forms a ball.
Set aside and let rest 10 minutes. Divide into 6 pieces and roll into (8 inch) circles.Mix all the filling ingredients and place an equal amount on 1/2 of each circle. Dot with butter and fold the crust over; seal the edges with a little water and a fork. Vent the tops with a fork and gently place on an ungreased sheet.
Bake one hour or til golden brown.
Hand pies freeze well. If you freeze prior to baking, when you remove from the freezer bake for 1 hour and 15 minutes. If you bake them and then freeze, remove from the freezer, let thaw a little bit and then bake for 20-25 minutes just to heat.I often make them smaller like those in the picture. I have a mold that I bought to make Chinese Dumplings and it works perfectly for the smaller sizes. At our house we like the smaller hand pies as a hearty appetizer or for watching the "Ball Game".