Trying to Keep it Simple: 8/1/21

8 pies

Ingredients
For the crust:

1 cup butter, softened
3/4 cup sour cream
2 cups flour
Pinch of table salt

For the filling:

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 stalks celery, finely chopped
1 large carrot, peeled and finely chopped
1 clove garlic, minced
2 cups shredded potatoes
1 pound ground beef
1/2 teaspoon table salt
Freshly ground black pepper
Pinch of ground nutmeg
Pinch of ground allspice
2 cups shredded cheddar cheese

Directions

To make the crust, in a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sour cream on medium speed until smooth, about 15 seconds. Add the flour and salt, and beat on low just until smooth, about 20 seconds. Wrap the dough in a piece of plastic wrap, and chill it until firm, at least 1 hour.
While the dough is chilling, in a large skillet over medium heat, heat the oil. Add the onion, celery, and carrot, and sauté until the onions are translucent, about 10 minutes. Add the garlic and potatoes, and sauté for 2 minutes more, until the garlic is fragrant. Add the ground beef, salt, pepper, nutmeg and allspice. Crumble the meat, and cook it until the meat is no longer pink, about 5 minutes. Remove the skillet from heat, and stir in the cheddar cheese until evenly distributed. Cover the skillet, and allow the mixture to cool until the crust is thoroughly chilled. Once the beef mixture has cooled slightly, you can put it in the refrigerator to continue cooling while the crust chills.
Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
Divide the chilled dough into eight equal portions. On a well-floured surface, roll each portion of dough into a circle about 8 inches in diameter. Divide the filling into eight equal portions. Place a scoop of filling on one side of a dough circle, and spread the filling out to cover half of the circle. Stay about 1 inch from the edge of the dough, and make sure the filling is only on one side of the circle. Use your finger to lightly brush the edge of the dough circle with water, then fold the dough over the filling and press the edges to seal the pie. Dip a fork in flour, gently press the fork along the edge of the pie to crimp it, then poke two or three holes gently in the top of the pie to let steam escape.
Put the pie on a prepared baking sheet, and repeat step 4 to assemble the remaining seven pies.
Bake for 30 minutes, or until the crust is golden and bubbly. Allow the pies to cool for at least 5 minutes before serving.

Additional storage and reheating tips

Let handpies cool to a warm room temperature, place in an airtight container and refrigerate. Best eaten or frozen within three days of making. To reheat ours straight from the fridge, we put them on a baking sheet and heat in a 350° oven until warmed through, about 15–20 minutes. If they start to get too brown on top, just place a piece of aluminum foil lightly on top to protect the crust from over-browning. To reheat ours from the freezer, we place them on a cookie sheet and cover with foil. Bake in a 350° oven until warm through (after 30 minutes you can cut one in half and test with your finger); then remove the foil and continue baking for 5–10 minutes to crisp up the crust.