beef essentials: rustic meat pies

How To Make beef essentials: rustic meat pies

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  1

  PREP/PREPARE
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  2

  For this recipe, I ground one pound of top round; however, any good ground beef will work here.
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  3

  The dough I am using is perfect for this recipe, here it is: https://www.justapinch.com/recipes/bread/other-bread/dough-essentials-savory-dough-recipe.html
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  4

  Gather your ingredients (mise en place).
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  5

  Place the dehydrated onions into a bowl, then pour in the boiling beef stock, and the apple-cider vinegar. Allow the onions to absorb the liquid for about 30 minutes.
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  6

  Add the ground beef, garlic, sugar, ground cumin, pepper, and mustard to a skillet over medium heat.
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  7

  Cook until the beef is brown, about 5 – 7 minutes.
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  8

  Add the onion/stock mixture, and stir to combine.
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  9

  Allow to cook down, until most of the liquid has evaporated.
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  10

  Chef’s Note: You do not want the mixture dry; however, you do not want it soaking wet. Moist, with a bit of liquid in the bottom of the pan is the way to go.
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  11

  Allow the beef mixture to cool to room temperature before proceeding.
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  12

  Place a rack in the bottom position, and preheat the oven to 350f (175c).
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  Pinch off about 4 ounces of your savory dough, and roll out into about an 8 inch (20cm) circle.
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  Add a generous 1/3 cup of the cooled meat mixture to the center of the dough.
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  15

  Use your fingers to pull up all the sides, and then crimp at the top.
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  Place them on a parchment-lined baking sheet, cover, and allow to rest/rise for about 15 minutes.
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  Chef’s Note: I like to brush the tops of the buns with some melted butter before placing in the oven.
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  Bake in the preheated oven, until nice and brown, about 20 – 30 minutes.
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  19

  PLATE/PRESENT
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  20

  Serve, while nice and hot with some yellow mustard, and dill pickles on the side. Enjoy.
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  21

  Keep the faith, and keep cooking.
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