Description
Delicious beef hand pies filled with tender shredded beef, vegetables, and spices, wrapped in flaky pastry.
Ingredients
Scale
- 2–3 pounds Beef Chuck Roast
- 1 whole Scotch Bonnet Pepper, pricked or finely chopped
- 1 teaspoon Whole Allspice (Pimento Berries), crushed
- 1 teaspoon ground allspice (if whole not available)
- A generous bunch Fresh Thyme
- Several Escallions (Green Onions), chopped
- Freshly grated Ginger
- Minced Garlic
- Browning Sauce
- Root Vegetables (Carrots and Potatoes), cut into larger chunks
- 4–5 cups Beef Broth
- About two boxes or rolls Flaky Pastry Dough
- 1 Egg, for egg wash
- A splash of water or milk for egg wash
Instructions
- Pat the chuck roast dry with paper towels and season all sides with salt, freshly ground black pepper, garlic powder, onion powder, and crushed whole allspice. Let it sit for about 15-30 minutes while prepping other ingredients.
- In a large, heavy-bottomed Dutch oven, heat a couple of tablespoons of vegetable oil over medium-high heat. Sear the seasoned beef on all sides until a deep, golden-brown crust forms, about 3-5 minutes per side. Remove the beef and set aside.
- Add more oil if needed, then toss in chopped onions, carrots, and bell peppers. Cook until they start to soften, about 5-7 minutes. Add minced garlic, grated ginger, and chopped escallions, cooking for another minute until fragrant.
- Stir in fresh thyme sprigs and the whole Scotch bonnet pepper. Add 1-2 tablespoons of browning sauce and pour in 4-5 cups of beef broth, scraping up any browned bits from the bottom of the pot.
- Return the seared beef to the pot, ensuring it’s mostly submerged in the liquid. If using potatoes, add them now. Bring to a gentle simmer, cover tightly, and transfer to a preheated oven at 300°F (150°C) for 3-4 hours until fork-tender.
- Once the beef is tender, remove it from the pot and let it rest. Discard thyme sprigs and Scotch bonnet. Shred the beef into bite-sized pieces. Adjust seasoning of the cooking liquid and thicken if desired.
- Stir the shredded beef back into the thickened gravy and vegetables. Cool completely before assembling the hand pies.
- If using store-bought pastry, thaw according to package instructions. Roll out each sheet of pastry to about 1/8-inch thickness.
- Cut out circles or squares from the pastry dough using a 4-inch round cutter or knife.
- Place 2-3 tablespoons of cooled pot roast filling onto one half of each pastry circle or in the center of a square.
- Moisten the edges of the pastry with water, fold over the filling, and press firmly to seal. Use a fork to crimp the edges.
- Transfer the assembled hand pies to a baking sheet lined with parchment paper. Cut 2-3 small slits on top of each pie to allow steam to escape.
- Whisk one egg with a teaspoon of water or milk to create an egg wash. Brush the tops of all the hand pies with this wash.
- Preheat the oven to 400°F (200°C) and bake the hand pies for 20-25 minutes until golden brown and flaky.
- Let the hand pies cool on the baking sheet for a few minutes before transferring to a wire rack to cool slightly more.
Notes
- Make sure to cool the filling completely before assembling the hand pies to prevent soggy pastry.
- Feel free to experiment with different vegetables in the filling.
- Prep Time: 45 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 hand pie
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg