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1
Place flour and salt into the bowl of your KitchenAid(R) Food Processor. Pulse a few times until the flour mixture is mixed. Add chilled shortening and butter to the food processor and pulse for about 30 to 60 seconds, until shortening and butter particles are the size of small peas.
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2
While pulsing, stream in water 1 Tablespoon at a time. Pulse until ingredients are moistened and dough begins to form and pull away from the sides of the food processor. You may not use all of the water. Remove dough from food processor and divide in half. Mold each half into a circle and flatten. Wrap in plastic wrap and chill in the refrigerator for at least 15 minutes.
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3
In a non-stick skillet or cast iron skillet, heat olive oil on medium for 1 to 2 minutes. Add onion and garlic and cook until onion is translucent. Add salt and pepper and ground beef. Break up the ground beef and cook for 4 to 5 minutes. Drain the cooked ground beef, if needed. Add potatoes and allow to cook for 5 to 8 minutes, mixing occasionally.
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4
Add lemon juice, cayenne and curry powder. Mix well and cook for 2 to 4 minutes. Add salt and pepper to taste. Add peas, corn and cilantro. Cook until peas and corn are heated through. Add salt and pepper to taste. Remove pan from heat and allow filling to cool slightly.
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5
Make the hand pies
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6
Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or spray baking sheets lightly with non-stick cooking spray and set aside.
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7
We're going to work with one pie pastry half at a time. Remove from the refrigerator. Take two pieces of parchment paper and place pie crust in between the two pieces. Using a rolling pin, roll to about a 1/8 inch thickness. Using a well-floured 4 1/2 to 5 inch cutter (or you can use a plastic lid or the opening of a plastic container), cut round circles. Place cut out pie crusts on the lined baking sheets. Roll the excess pie dough into a ball and flatten and wrap in plastic wrap and place back into the refrigerator and move onto the other half of the pie pastry. Repeat until all pie crusts have been cut.
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8
Add about 2 Tablespoons beef & potato filling to each round (more if you're cutting the pie circles larger). It will feel like you're overfilling but you're not. Brush egg along one side of the circle. Fold in half and using your fingers, seal the pie. Using the tines of a fork, crimp the edges. Repeat and fill pies until there's no pie crust left. Brush the pies with the beaten egg. Bake hand pies for 20 to 25 minutes or until golden brown.
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9
Remove pies and allow to cool for at least 5 to 10 minutes before serving. Pies can be served as an appetizer or served with a salad and/or soup to make a meal.
