Steak, Ricotta, & Vegetable Hand Pies

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

pie dough:

2 cups flour

1 stick butter

1/2 cup water

Pinch salt


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.


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