Meatball Hand Pies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">350g all-purpose flour</li> <li class="ingredients-single-item">225g unsalted butter, cold and cubed</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">1 tbsp sugar</li> <li class="ingredients-single-item">120ml ice-cold water</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> <li class="ingredients-single-item">For the meatballs:</li> <li class="ingredients-single-item">500g ground beef (80% lean)</li> <li class="ingredients-single-item">1 small onion, finely diced</li> <li class="ingredients-single-item">2 garlic cloves, minced</li> <li class="ingredients-single-item">50g breadcrumbs</li> <li class="ingredients-single-item">1 egg</li> <li class="ingredients-single-item">30g Parmesan cheese, grated</li> <li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li> <li class="ingredients-single-item">1 tsp dried oregano</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">½ tsp black pepper</li> <li class="ingredients-single-item">For the sauce:</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">400g canned crushed tomatoes</li> <li class="ingredients-single-item">2 tbsp tomato paste</li> <li class="ingredients-single-item">2 garlic cloves, minced</li> <li class="ingredients-single-item">1 tsp dried basil</li> <li class="ingredients-single-item">1 tsp dried oregano</li> <li class="ingredients-single-item">½ tsp salt</li> <li class="ingredients-single-item">¼ tsp black pepper</li> <li class="ingredients-single-item">1 tsp sugar</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor (optional for pastry)</li> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">10cm round cutter or bowl</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> For the pastry, combine flour, salt, and sugar in a large bowl or food processor. Add the cold cubed butter and pulse or use your fingertips to work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining (these butter pockets create steam during baking, resulting in flaky layers). </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together but isn't sticky. Cold ingredients and minimal handling prevent gluten development, ensuring tenderness. Form the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Meanwhile, make the meatballs by combining all meatball ingredients in a large bowl. Mix gently with your hands until just combined - overmixing will result in tough meatballs. Form into 16 small meatballs, about 2cm in diameter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Brown the meatballs on all sides, about 5 minutes total. They don't need to cook through completely as they'll finish baking in the pastry. Remove to a plate. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In the same pan, add another tablespoon of oil and sauté the garlic for the sauce for 30 seconds until fragrant. Add the crushed tomatoes, tomato paste, herbs, salt, pepper, and sugar. Simmer for 10 minutes until slightly thickened. Let cool completely before assembling (hot filling will melt the butter in the pastry, compromising flakiness). </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Remove the chilled dough from the refrigerator and let it sit for 5-10 minutes to slightly soften for easier rolling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> On a lightly floured surface, roll the pastry to about 3mm thickness. Use a 10cm round cutter or small bowl to cut out 16 circles, re-rolling scraps as needed. Place a spoonful of sauce on each circle, then add a meatball on top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Brush the edges of each circle with beaten egg, then fold over to create a half-moon shape. Press the edges firmly to seal, then use a fork to crimp the edges decoratively. This double-sealing method helps prevent leakage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Transfer the hand pies to the prepared baking sheet. Cut a small steam vent in the top of each pie, then brush generously with beaten egg for a golden, shiny finish. The steam vent prevents the pastry from bursting as steam escapes during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake for 25-30 minutes until the pastry is deeply golden brown and crisp. If the pies are browning too quickly, cover loosely with foil. Let rest for 10 minutes before serving - this allows the filling to set slightly and prevents burning your mouth on the hot filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Serve warm or at room temperature. These hand pies can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 180°C (350°F) oven for 10-15 minutes until warmed through. They also freeze beautifully for up to 3 months - perfect for make-ahead meals! </li> </ol>