Beef and Potato Hand Pies

Chris thought he has died and gone to heaven when I made these.  I made them last weekend, baked one up to try it and froze the rest for a quick dinner.  Since then, Chris has asked me approx. 4 times when we are going to have them.

Think Jamaican Pattie, but no spice.  Next time though, I’d definitely spice it up.  I’m thinking cayenne, or maybe samosa-type seasoning?
Mmmmm, samosa.
The original recipe called for raisins (in the place of peas), but this didn’t really appeal to me to I made a substitution.  I feel like you could put anything in these, use your imagination!

Make them, freeze them and then bake them and serve with a salad for a quick dinner.  Use fun dipping sauces!

A note about smoked paprika: I wasn’t able to find this, I used Spanish paprika that I thought smelled stronger than regular.  It didn’t seem to add too much flavor, though they were still good.

Adapted From: Everyday Food

Beef and Potato Hand Pies

Ingredients

1 tablespoon extra-virgin olive oil
1 small onion, diced
coarse salt and ground pepper
2 cloves garlic, crushed
½ pound ground beef
1 tablespoon smoked paprika, plus more for sprinkling
1 medium Yukon gold potato, diced in medium-sized chunks
½ cup frozen peas
All-purpose flour, for dusting
2 sheets frozen puff pastry, thawed

Preparation
Instructions

Preheat oven to 400F (if you are baking them immediately).  In a large skillet, heat oil over medium-high heat. Add onion, season with salt and pepper and cook until translucent, about 5 minutes.  Add garlic and cook until fragrant, about 30 seconds. Add beef and cook, breaking up meat with a wooden spoon, until browned.  Stir in paprika, potato and peas; season to taste with salt and pepper and remove from heat.  On a lightly floured work surface, gently roll out the puff pastry sheets to remove the
creases and then cut each sheet into 4 squares.  Please 1/3 cup beef mixture into the center of each pastry square and brush the edges lightly with water.  Fold over the pastry, making a triangle and pinch the edges shut.  Sprinkle with paprika.  (This is the stage that I froze them at by placing them in a large plastic container lined with wax paper.)  Transfer to a parchment lined baking sheet and bake until the pastry is golden and puffed, 20 to 25 minutes.  Let cool 10 minutes before serving.

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