Beef & Potato Galette and Hand Pies

By MelanieAnn

Ingredients

• Filling:
• Pastry for 1 pie crust
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, chilled and diced in small pieces
• 1/4 cup fat-free sour cream
• 1 tablespoon fresh lemon juice
• 3 tablespoons ice water
• 1 egg, whisked (wash optional)
• 1 tablespoon oil (vegetable or olive)
• 1 large russet potato, peeled and diced into small chunks
• 1 small onion, finely chopped
• 1 pound beef sirloin, diced
• 2 cups cabbage, finely shredded
• 1/4 cup tomato sauce
• 1 teaspoon A-1 steak sauce or Worcestershire sauce
• 1 teaspoon fresh thyme
• 1/2 cup water
• Salt and pepper

Details

Adapted from foodietv.com

Preparation

Step 1

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. For Pastry: Pastry dough will make one galette or 4 hand pies.
3. Lightly spoon flour into measuring cups , level with a knife. Combine flour together with the salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture forms into small course pebbles.
4. Combine sour cream and juice in a small bowl, them add it to the flour mixture. Sprinkle surface with 1 tablespoon of ice water; toss with a fork until moist and crumbly. Repeat with remaining 2 tablespoons of ice water.
5. Gently press dough into a 4-inch circle on plastic wrap, cover and chill for 15 minutes.
6. For hand pies, see assembly directions below.
7. For galette:
8. Place two sheets of plastic wrap (overlapping each other) on a flat surface . Remove the chilled dough
from the plastic and place on prepared plastic wrap. Cover dough with an additional two sheets of plastic wrap. Roll dough (between the plastic wrap) into a 13-inch circle. Place dough in the freezer for
approximately 5-7 minutes or until the wrap peels off easily. See directions for assembly (below).
9. For Filling:
10. In a medium saucepan, heat oil over medium. Add onion and diced potato. Cook for approximately 7 minutes. The potatoes should begin to soften. Add beef, and cook for about 5 minutes or until meat is no longer pink. Add tomato sauce, steak sauce, thyme, and water. Mix together, and then fold in
cabbage. Cover dish and simmer until cabbage wilts (approximately 5 minutes). Add salt and pepper for taste.
11. Assemble:
12. Hand Pies: You will need two pie crusts.
13. On a lightly floured surface divide dough into 4 equal portions, and roll into circles or triangles (or follow directions for galette, placing dough between plastic wrap before rolling). Place on prepared baking sheet and fill one side of the dough with meat and potatoes (about ⅓ cup each). Fold dough over the meat and crimp the edges together with a fork. Brush pastry with egg (optional). Cut a small vent in each piece, and bake for 10-12 minutes or until the crust is golden brown.
14. For galette:
15. Place 13 inch round dough on prepared baking sheet and fill the center with cooked meat and potatoes, leaving 2 inches of the edge of the dough unfilled. Fold dough edges on top of the meat. Brush dough with egg (optional), and bake for 10-12 minutes or until the crust is golden brown.