Beef & Potato Hand Pies (Cornish Pasties)

Step 1

Preheat oven to 400 degrees and line two baking sheets with parchment.

Step 2

Roll out pie crusts and use a 8-9" tart pan or other pan, inverted, to cut the dough into 4 large circles. You may have to reform and roll the dough between cuttings to get all four circles. Lay 2 dough circles on each parchment lined baking sheet.

Step 3

Pile about 1 1/2 cups of the meat and potato mixture (with juices) onto one half of each dough circle. Spread evenly over that half of the dough circle, leaving about 1/2" rim around the edge for crimping. Sprinkle some sea salt and pepper over the meat and potato mixture.

Step 4

Use a pastry brush to brush the 1/2" rim of pastry with some of the beaten egg - this will serve as "glue" to seal the pastry edges.

Step 5

Gently fold the "blank" side of each dough circle over the meat and potato filling side, matching the edges of the pastry to create a half-circle shaped hand pie. Use your finger to press and seal the edges of the pastry together, fluting them for decoration if desired.

Step 6

Once each hand pie is formed, use a very sharp knife to lightly score the top of each pie.

Step 7

Use a pastry brush to cover the surface of each hand pie with beaten egg.

Step 8

Bake for 25-30 minutes or until crusts are golden and firm to the touch.