Beef and Cheddar Hand Pies with Sautéed Peas and Spinach
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Ingredients & Equipment
What we send
- 45-inch squares puff pastries
- 3 ouncesbaby spinach
- 2 clovesgarlic
- 12 ouncesground beef
- 1 tablespoonWorcestershire sauce
- 2 ouncesshredded Cheddar cheese
- 1/2 cuppeas
- 1parchment paper
- 1/8 ouncemint
- 1/8 ounceparsley
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium pan
Preheat oven to 425°F. Separate puff pastry squares and set aside to soften at room temperature. Rinse all produce. Pat spinach dry with paper towel. Roughly chop mint and parsley leaves, keeping separate and discarding stems. Halve lemon. Peel shallots, halve, and thinly slice. Mince garlic. In a small bowl, whisk 1 egg. Line baking sheet with parchment paper for Step 3.
Pat beef dry with paper towel. Heat 1 teaspoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add half of shallot, half of garlic, ½ teaspoon salt, and pepper, then add beef. Cook, breaking up, until browned, about 5 minutes. Using a slotted spoon, transfer to a large bowl, then add Worcestershire and parsley and stir to combine. Discard almost all excess fat from pan, leaving behind a thin layer for Step 5.
Form hand pies
Arrange puff pastry squares on prepared baking sheet in a single layer, spacing apart. Using your hands, gently stretch or press puff pastry squares on sheet into slightly larger squares, about 6 x 6 inches each. Add filling to centers of squares, leaving a 1-inch border. Sprinkle Cheddar cheese over filling. Lightly brush borders of pastry with some egg, saving remainder for the next step.
Bake hand pies
Gently fold 1 corner of each puff pastry square over filling to form a triangle, then press edges with your fingers to seal. Using a knife tip, make a ½-inch slit on top of each hand pie so steam can escape, then brush remaining egg over tops. Bake until hand pies are puffed and golden brown, 14-17 minutes.
Sauté peas and spinach
While hand pies bake, return pan from beef to medium-high heat. When fat is shimmering, add remaining shallot and remaining garlic. Cook until softened and lightly browned, 2-3 minutes. Add peas and cook until warmed through, 1-2 minutes more. Remove pan from heat, then stir in spinach, mint, and juice of ½ lemon to wilt spinach. Season with ½ teaspoon salt and pepper. Use remaining lemon to brighten a glass of water.
Plate hand pies
Transfer beef and Cheddar hand pies to serving plates, and serve with sautéed peas and spinach. Dig in!