Thursday, January 15, 2015

Pot Roast Hand Pies















Don't you just love pot roast? That delicious, slow-cooked beef that seems to just fall apart on your fork. So moist and tender, cooked-up with potatoes, carrots, peas, and sometimes even corn. It makes my mouth water just thinking about it!

I can still remember my mom's pot roast recipe. Every Sunday was pot roast day, and that delicious smell of slow-cooked goodness, combined with the different spices my mom included, always made it feel like a special day.

Really, what can top pot roast? What could make this already perfect meal even better? How about baking it up in a hand held pie? We took our Freeze Dried Beef, combined it with some of our favorite dehydrated veggies, and baked the whole thing up in a sweet and buttery, hand-held crust to give you the perfect on-the-go lunch or dinner! Get ready, it's time for Pot Roast Hand Pies!

Ingredients (Crust):
1/2 cup Cold Water
2 1/2 cups Honeyville Swiss Pastry Flour
3/4 cup Butter, cubed
4 Tbsp Shortening
4 Tbsp Sugar

(Filling):
3 cups Beef Broth
1 cup Honeyville Freeze Dried Beef Dices
1 cup Honeyville Dehydrated Potato Dices
1 tsp Black Pepper
1 Bay Leaf
1 tsp Parsley
1 tsp Rosemary
1/2 tsp Sage
1/4 cup Honeyville Dehydrated Shoestring Carrots
1/4 cup Honeyville Freeze Dried Peas
1/4 cup Honeyville Freeze Dried Corn

Yields: 5-6 hand pies

Directions:
First, make and chill your dough.

Using your BOSCH Food Processor attachment, combine water, flour, butter, shortening, and sugar, and pulse until all ingredients are combined and a soft dough has formed. Wrap dough in plastic wrap and chill in refrigerator for 3-4 hours.

Once dough is ready to use, you can begin making your filling.

Beef-in-broth











To do so, pour beef broth into a large pot, and place on stove at medium heat. While broth is warming, add beef and potatoes. Once beef has begun to softened, add black pepper, bay leaf, parsley, rosemary, and sage. Stir until full combined. Beef and potatoes will begin to soak up broth.

Veggies-in-Pot











Once beef and potatoes are soft, turn heat to low, remove bay leaf, and add carrots, peas, and corn, and stir together. Once combined, cover, and turn off heat.

Preheat oven to 400 degrees.

Rolled-Out-Dough











Remove dough from refrigerator and roll out on a floured surface.

Cutting-out-dough











Using a cereal bowl, punch out circles of dough.

Filling-on-dough











Place dough circles on your USA Pan Cookie Sheet, lined with parchment paper. Spoon a hearty amount of your pot roast filling on one side of the circle.

Folded-Dough











Gently lift and fold the circle over the filling.

Sealed-pie











Using a fork, crimp, pinch, and seal the edges. Brush with an egg wash of 1 egg and 1 Tbsp of water before placing in oven.

Baked-Pie











Bake in oven at 400 degrees for 30 minutes. Remove and allow to cool on pan before serving.

Hand-held-pie











This is the hearty lunch or dinner you've been waiting for! The amazing aroma of beef, potatoes, and spices fill your entire kitchen and beckon to your every taste bud. The crust on this hand pie is perfect, with just the right amount of flakey, buttery goodness you're looking for. Serve these up for a fun change in your typical meal planning, and show everyone what your Food Storage can do!

Pot-Roast-Pies











We all love pot roast, so why not make it even better with these Pot Roast Hand Pies?

1 comment:

Simplicity said...

For this recipe can you use your powdered butter, and shortening? I am looking to make some master mixes, and am curious about the shortening and butter.