Beef Hand Pies

1. 1

   Preheat the oven to 400.

2. 2

   On a lightly floured work surface, using a lightly floured rolling pin, roll out each sheet of puff pastry to a 13-by-9-inch rectangle.

3. 3

   Stamp out six 4-inch rounds from each sheet.

4. 4

   Transfer 6 rounds to a parchment paperlined baking sheet.

5. 5

   Roll out the remaining 6 rounds so they are slightly larger, about 4 1/2 inches in diameter.

6. 6

   Mound 1/4 cup of the filling in the center of each smaller pastry round.

7. 7

   Brush the edges with some of the beaten egg and top with the larger pastry rounds; press to seal.

8. 8

   Crimp the edges with the tines of a fork (recut with a ring cutter if a clean edge is desired).

9. 9

   Brush with the remaining beaten egg and cut a small steam vent in the top of each pie.

10. 10

    Bake for 25 to 30 minutes, until the pies are golden and puffed.

11. 11

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.