Pie, but make it savory and filling! Molly’s Beef and Rutabaga Hand Pies should do the trick 🌟
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Beef and Rutabaga Hand Pies with Jalapeno Ketchup
RECIPE COURTESY OF MOLLY YEH
Total: 3 hr 10 min (includes chilling time)
Active: 55 min
Yield: 6 pastries
2 1/2 cups all-purpose flour, plus more as needed
1 teaspoon sugar
1 teaspoon kosher salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 large egg, separated
1 tablespoon cider vinegar
12 ounces sirloin steak, cut into 1/4-inch dice
1 medium carrot, finely diced (about 3/4 cup)
1 medium russet potato, peeled and finely diced (about 1 cup)
1 small rutabaga, peeled and finely diced (about 1 cup)
1/2 medium onion, finely chopped (about 1 cup)
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt
Freshly ground black pepper
Spicy Ketchup, recipe follows
1/2 cup ketchup
2 tablespoons chopped pickled jalapeno plus 2 teaspoons brine from the jar
1 teaspoon Worcestershire sauce
For the pastry: Combine the flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the cold butter and pulse until the butter is the size of small peas. Whisk the egg yolk, vinegar and 1/2 cup ice water together in a spouted measuring cup. Drizzle over the flour mixture and pulse just until the dough comes together. (If the dough is too crumbly, add a little more water; add more flour if it is too wet.) Dump the dough onto a floured counter and knead a few times to bring it together. Roll into a fat log and wrap in plastic. Chill until firm, about 1 hour.
For the filling: Combine the beef, carrot, potato, rutabaga, onion, thyme, salt and pepper in a large bowl and mix well.
To make the pasties, cut the chilled dough crosswise into 6 equal pieces. Roll each piece on a floured surface to an approximate 6-by-8-inch oval. Pack a scant cup of the filling in a measuring cup and invert near the bottom of the oval to make a high mound of filling. Beat the remaining egg white in a small bowl with a splash of water. Brush the edges of the pasty with the egg wash. Fold the top of the pastry over the filling and press the dough to make a circular mound of filling in the center. Trim the edges of the dough, if needed, to even them out. Crimp the edges of the pastry and cut two air vents in the top. Place on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Chill 30 minutes.
Preheat the oven to 400 degrees F.
Brush the chilled pasties with egg wash. Bake the pasties 15 minutes, then reduce the oven temperature to 350 degrees F and continue to bake until deep golden and cooked through, 30 to 35 minutes more.
Serve the pastries with Spicy Ketchup.
Combine the ketchup, jalapenos, brine and Worcestershire in a small bowl. Chill while the pasties bake.
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Molly Yeh’s Beef and Rutabaga Hand Pies | Girl Meets Farm | Food Network