These are cute little hand pies right? They are also very very delicious and we made them in celebration of St. Patricks Day. Although we don’t really celebrate this holiday, it is definitely a good excuse to eat some good food and drink some good beer. These little hand pies are a cinch to make, and also easy to eat. :) We used store bought filo dough because we are not insane people, and tucked this really delicious steak filling into a roll and then rolled the roll. Does that make sense? See the pictures and then it will, I just wanted to say roll the roll because it’s fun. Anyway, do you all have plans to drink some green beer or what?
Ingredients: 24 sheets of filo, thawed and cut in half crosswise Directions:
Filo Wrapped Steak + Stout Hand Pies
Makes 12 pies
steak + stout filling:
3 1/2 tablespoons unsalted butter, divided
1/2 lb sirloin steak, minced
1 1/2 tablespoon all-purpose flour
1/4 cup finely diced onion
1 garlic clove, minced
1 carrot, peeled and finely diced
kernels from 1 ear corn (about 1/2 cup)
2 teaspoons minced oregano
1 teaspoon minced thyme
6 ounces stout of choice
1/4 cup English peas, blanched (if using frozen, no need to thaw)
salt and pepper to taste
1 cup (2 sticks) unsalted butter, melted and slightly cooled
1. Place 1 1/2 tablespoons butter into a skillet and melt over medium-high heat.
2. In a large mixing bowl season minced meat with salt and pepper. Add flour and toss together until well coated.
3. Add coated beef into the skillet and brown, about 3 to 4 minutes. Remove the beef from the skillet and transfer to a large mixing bowl. Set aside.
4. Melt remaining butter into the skillet and sauté onions, garlic, carrot, and corn for 2 to 3 minutes. Add oregano and thyme and continue to sauté for an additional 2 minutes.
5. Add beef back into the skillet and season with salt and pepper. Stir mixture together and sauté for 2 minutes. Pour stout into the skillet and stir mixture together. Reduce heat to medium and allow mixture to thicken, 2-3 minutes.
6. Stir peas into the mixture and adjust seasonings. Remove from heat and allow mixture to cool completely. About 1 hour.
7. Preheat oven to 375˚F.
8. Place a sheet of filo onto a clean surface (keeping the rest of the filo covered with plastic wrap or a slightly damp towel to prevent it from drying out).
9. Brush filo with the melted butter and top with another sheet of filo. Repeat until you have 4 layers together.
10. Place a small and thin line of the filling onto the bottom of the layered filo sheets, leaving about a 1/2 inch border.
11. Carefully, but tightly roll the filling and filo together until you have a long, thin tube. Brush the exterior of the tube with butter and carefully, but tightly roll the filo stuffed tube into the shape of a snail shell. (If the filo cracks a little, it’s okay, you can always brush a little extra filo over the holes, if needed).
12. Repeat until all of the filo and filling has been used.
13. Place wrapped hand pies onto a parchment lined baking sheet and give each a final brushing with butter.
14. Bake the hand pies for 20 to 25 minutes or until they turn flaky and golden brown. Allow pies to cool for about 10 minutes before serving.
24 sheets of filo, thawed and cut in half crosswise