Ground Beef Hand Pies

For the Ground Beef Hand Pies

• 2 boxes refrigerated pie crusts (4 rolled crusts in total)
• 1 pound Five Marys Farms ground beef
• 1 medium sized onion, finely diced
• 1 tablespoon olive oil
• 2 large carrots, diced
• 3 gold potatoes, diced
• 1 sprig rosemary, leaves removed, finely chopped
• Salt and pepper to taste
• 2 tablespoons flour
• 2 cups beef stock

FOR EGG WASH

• 1 egg
• 1 tablespoon water

1. Preheat the oven to 350 degrees

2. Remove crusts from the fridge

3. In a large skillet over medium-high heat, brown the ground beef and onions in the olive oil

4. Add the carrots, potatoes, and rosemary

5. Season with salt and pepper

6. Once the potatoes are tender, add the flour

7. Stir to coat the meat and veggies in the flour

8. Add the beef stock and gently stir 4-5 minutes until the mixture has thickened

9. Turn the heat off and prepare the muffin tin

10. Using a large biscuit cutter or glass bowl, cut rounds to fit the tin

11. Press the dough into the tin and fill with 1/4 cup of the meat filling

12. Use the same cutter to cut and place another round on top of the meat mixture

13. Press to seal the top and bottom crust

14. Repeat this process until you’ve made 8 pies

15. Bake 20 minutes

16. Beat the egg and water, set aside

17. Remove pies after 20 minutes and brush them with the egg wash

18. Return to the oven 5-7 minutes until golden brown

19. Allow pies to stand 60 minutes before serving if eaten by hand

20. If serving in a bowl with a spoon, feel free to serve immediately