In addition to streamlining weekday breakfasts and snacks I’m trying to do as much bulk cooking on Sunday as possible for the week of lunches (for both Ev & myself). These hand pies are an easy answer since they cover all the desired food groups (vegetable, protein, grain), and are quick to put together. They’re also pretty delicious and a nice way for me to sneak some broccoli into Ev (not his favorite vegetable).
Steak & Vegetable Hand Pies
makes 6 hand pies
1/4 lb cubed steak
1 small head of broccoli, finely chopped
2 tbsp chopped pimentos
1/4 cup ricotta cheese
1 tbsp olive oil
2 cups flour
1 stick butter
1/2 cup water
In a skillet combine steak, olive oil, and broccoli. Sauté for 10-12 minutes or until steak is cooked through and broccoli is tender. Remove from heat and allow to cool.
In a food processor combine flour, butter, and salt. Pulse until butter is fully incorporated. Add water, a little at a time, and pulse until a dough ball forms.
Heat oven to 350F.
Coat a surface with flour and roll out a handful of dough into a 4″ round. Spread ricotta cheese in the middle and top with a tablespoon of filling. Fold the dough up and over the filling and pinch the edges. Repeat until you’ve used up all your dough and filling.
Bake for 25-30 minutes or until cooked through. Allow to cool slightly before serving.