Philly Cheesesteak 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 cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">120-150ml ice-cold water</li><li class="ingredients-single-item">1 egg (for egg wash)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">450g ribeye steak (or sirloin), thinly sliced</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">2 medium onions, thinly sliced</li><li class="ingredients-single-item">1 green bell pepper, thinly sliced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tsp Worcestershire sauce</li><li class="ingredients-single-item">200g provolone cheese, grated (or American cheese)</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife or pizza cutter</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry: In a large bowl or food processor, combine the flour, salt, and sugar. 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 of butter 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 gently until the dough just comes together. Be careful not to overwork or add too much water as this will make the pastry tough. The dough should hold together when pinched but still look somewhat shaggy.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two equal portions, shape into discs, wrap in cling film, and refrigerate for at least 1 hour or up to overnight. Cold dough is essential for maintaining those flaky layers as the butter needs to remain solid until it hits the hot oven.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Meanwhile, prepare the filling: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the sliced beef with salt and pepper, then quickly sear it in batches for about 1-2 minutes until just browned but still slightly pink inside. The meat will finish cooking in the oven, so avoiding overcooking now is crucial for tender results. Transfer to a plate.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In the same skillet, heat the remaining oil and add the onions. Cook over medium heat for 10-12 minutes, stirring occasionally, until they become soft and caramelized. The browning process creates natural sugars that enhance the filling's flavor profile. Add the bell peppers and cook for another 5 minutes until softened.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the minced garlic and cook for 30 seconds until fragrant. Return the beef to the pan, add the Worcestershire sauce, and stir everything together. Season to taste, remove from heat, and allow the mixture to cool completely. Hot filling will melt your pastry before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 200°C and line a baking sheet with parchment paper. On a lightly floured surface, roll out one disc of chilled pastry to about 3mm thickness. Using a 15cm round cutter or bowl as a guide, cut out 4 circles. Repeat with the second disc.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place about 2-3 tablespoons of the cooled filling on one half of each pastry circle, leaving a 1cm border. Sprinkle generously with grated provolone cheese. Be careful not to overfill, which can cause the pastry to break or filling to escape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Beat the egg with 1 tablespoon of water to make an egg wash. Brush the border of each pastry circle with egg wash, then fold the empty half over the filling to create a half-moon shape. Press the edges firmly to seal, and crimp with a fork or fold over to create a decorative edge.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the hand pies to the prepared baking sheet, brush the tops with egg wash for a beautiful golden finish, and cut a small vent in the top of each to allow steam to escape. This prevents the pastry from becoming soggy from trapped steam.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 25-30 minutes until the pies are golden brown and the pastry is cooked through. Look for even coloring and a firm, dry touch to ensure the pastry is fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pies to cool for 10 minutes before serving. This resting time allows the filling to set slightly and prevents burning your mouth on the molten filling. Enjoy warm or at room temperature. These hand pies will keep in the refrigerator for up to 3 days and can be reheated in a 160°C oven for 10-15 minutes to restore their crispness.</li></ol>