Savory Steak & Kidney Bean Hand Pies

Savory Steak & Kidney Bean Hand Pies ingredients

• 10 oz leftover steak
• 1 tbsp olive oil
• 0.5 medium yellow onion
• 0.5 red bell pepper
• 1 clove garlic
• 15 oz can kidney beans
• 1 tbsp tomato paste
• 0.25 cup beef broth
• 0.5 tsp Worcestershire sauce
• 0.5 tsp smoked paprika
• 0.25 tsp salt
• 0.13 tsp black pepper
• 2 refrigerated pie crusts
• 1 large egg

How to make Savory Steak & Kidney Bean Hand Pies

1. Prepare the filling: Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 0.5 finely chopped yellow onion and 0.5 finely diced red bell pepper; cook for 5-7 minutes, stirring occasionally, until softened.
2. Stir in 1 minced garlic clove and cook for 1 minute more until fragrant. Add the 10 oz finely diced leftover steak and cook for 2-3 minutes to warm through and allow any remaining moisture to evaporate.
3. Stir in 1 tbsp tomato paste, 0.5 tsp smoked paprika, 0.25 tsp salt, and 0.13 tsp black pepper, cooking for 1 minute to toast the spices. Pour in 0.25 cup beef broth and 0.5 tsp Worcestershire sauce, bringing the mixture to a simmer.
4. Add the 15 oz can of drained, rinsed, and lightly mashed kidney beans to the skillet. Continue to simmer for 3-5 minutes, stirring occasionally, until the liquid has mostly absorbed and the mixture is thick. Remove from heat and let cool completely.
5. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Unroll the 2 refrigerated pie crusts onto a lightly floured surface.
6. Using a 4-inch round cutter or a knife, cut out 3 circles from each pie crust, for a total of 6 circles. Gather any scraps, re-roll, and cut additional circles if possible, aiming for 6 hand pies.
7. Place about 1/4 cup of the cooled steak and kidney bean filling onto one half of each pastry circle, leaving a 1/2-inch border around the edge. Avoid overfilling to ensure easy sealing.
8. Fold the other half of the pastry over the filling to create a half-moon shape. Press the edges together firmly to seal, then use the tines of a fork to crimp all around the sealed edge, which also creates a decorative finish.
9. In a small bowl, whisk together the 1 large egg with 1 tsp of water to create an egg wash. Brush the tops of each hand pie evenly with the egg wash for a golden, glossy finish.
10. Using a small knife, cut two small slits on top of each hand pie to allow steam to escape during baking. Carefully transfer the hand pies to the prepared baking sheet.
11. Bake for 20-25 minutes, or until the pastry is puffed and golden brown. The exact time may vary based on your oven.
12. Remove the hand pies from the oven and let them cool on the baking sheet for 5-10 minutes before serving. This allows the filling to set and makes them easier to handle.

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