Smoky beef hand pies with caramelized onion and stout gravy

Name: Smoky beef hand pies with caramelized onion and stout gravy
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 6
Cuisine: Comida Estadounidense
Ingredients: 3 cups all-purpose flour; 1 tsp baking powder; 1 1/2 tsp salt; 12 tbsp cold unsalted butter; 3/4 cup buttermilk; 1 large egg; 2 cups yellow onion; 2 tsp brown sugar; 1 tbsp fresh thyme; 2 cloves garlic; 1 lb ground beef; 2 tsp smoked paprika; 1 tsp black pepper; 1 tbsp Worcestershire sauce; 1 cup sharp cheddar cheese, shredded; 2 tbsp chives; 2 tbsp all-purpose flour; 1 cup stout beer; 1 cup beef broth; 1 tsp Dijon mustard

American-inspired savory hand pies filled with smoky beef, caramelized onion, and cheddar, baked until golden and served with a smooth stout gravy.

35 minPrep

55 minCook

90 minTotal

6Servings

High Protein

Ingredients

Adjust servings

375 g all-purpose flour (for the dough)
4 g baking powder (for the dough)
8 g salt (divided entre dough, relleno and gravy)
170 g cold unsalted butter (divided; for dough, relleno and gravy)
180 ml buttermilk (cold, for the dough)
1 unit egg (beaten for brush)
300 g yellow onion (sliced finas)
8 g brown sugar (for caramelizar the onion)
4 g fresh thyme (chopped)
6 g garlic (chopped)
450 g ground beef (preferiblemente 85% magra)
4 g smoked paprika
3 g black pepper (divided)
15 ml Worcestershire sauce
100 g sharp cheddar cheese, shredded
10 g chives (chopped)
16 g all-purpose flour (for the gravy)
240 ml stout beer (for the gravy)
240 ml beef broth (for the gravy)
5 ml Dijon mustard (for the gravy)

Nutrition facts

per serving

640 kcal

Calories

27 g

Protein

37 g

Carbs

41 g

Fat

2 g

Fiber

35 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsMustardSulfites

Instructions

1
Preheat the oven to 220°C / 425°F. Line a baking sheet with parchment paper.
2
In a large bowl, combine 375 g (3 cups) flour, baking powder, and 4 g (3/4 tsp) salt. Add 115 g (8 tbsp) cold butter cubes and work them into the flour until coarse crumbs form. Pour in the cold buttermilk and mix just until a dough comes together. Press into a disk, wrap, and chill for 15 minutes.
3
While the dough chills, melt 15 g (1 tbsp) butter in a large skillet over medium heat. Add the onion, brown sugar, and a pinch of salt. Cook for 12 to 15 minutes, stirring often, until the onion is deeply golden and caramelized. Add the thyme and garlic and cook 1 minute more.
4
Add the ground beef to the skillet with the onion and cook for 6 to 8 minutes, breaking it up, until no longer pink. Stir in the smoked paprika, 2 g (1/2 tsp) black pepper, Worcestershire sauce, and 2 g (1/2 tsp) salt. Cook 2 minutes more. Remove from the heat and let cool for 10 minutes.
5
Fold the shredded cheddar and chives into the warm filling so everything is evenly combined.
6
On a lightly floured surface, roll the dough to 5 mm (1/4 inch) thick. Cut 12 circles about 12 cm (5 inches) wide. Gather and reroll scraps if needed.
7
Place a portion of filling in the center of 6 circles, leaving a border. Brush the edges with beaten egg, top with the remaining circles, and crimp with a fork to seal. Cut a small vent in the top of each pie and brush with more egg.
8
Bake for 18 to 22 minutes at 220°C / 425°F until the hand pies are deeply golden. Let them rest for 5 minutes after baking.
9
While they bake, make the gravy. In a medium saucepan, melt 40 g (3 tbsp) butter over medium heat. Add 16 g (2 tbsp) flour and cook for 1 minute, whisking constantly.
10
Gradually pour in the stout, then the beef broth, whisking to prevent lumps. Add the Dijon mustard, the remaining salt, and the remaining black pepper. Cook for 6 to 8 minutes until the gravy lightly thickens and turns glossy.
11
Serve the hand pies hot with the stout gravy spooned over the top or on the side for dipping.

Chef tips

For a flakier finish, keep the butter and buttermilk very cold. If the filling is too hot when assembling, it can soften the dough and make sealing harder.

Substitutions

You can swap the cheddar for Monterey Jack or Colby. If you do not want to use stout, replace it with the same amount of extra beef broth and add 1 extra teaspoon Worcestershire sauce for deeper flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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