Rustic Argentinian Beef Hand Pies

Cooking Instructions

For the dough:

1. Combine the flour, salt, and butter in the bowl of a food processor and pulse until the butter is broken down to very small pieces, about 12 pulses.
2. Add one egg with the food processor pulsing, then slowly add the half-and-half and pulse until the dough starts to come together.
3. Remove the dough, pat into a disc, and wrap in plastic wrap. Refrigerate while preparing the filling.

For the filling:

1. Place the diced potatoes and 2 of the eggs, whole with the shell on, in a small saucepan. Cover with cold water.
2. Place over high heat, cover, and bring to a boil. As soon as the water boils, turn off the heat and let stand, covered, for 10 minutes. Strain and discard the water.
3. Run the potatoes under cold water to cool them and place the eggs in an ice bath to chill completely. When cool, peel the boiled eggs and chop; set aside.
4. Heat a large skillet over medium high heat and add the beef, onion, and garlic; cook until the meat is browned using a spoon to break up any large pieces of meat. Transfer the cooked meat to a large bowl.
5. Add the cooked potatoes, green onions, parsley, cumin, salt, pepper and chile flakes; stir together. Gently fold in the chopped boiled eggs.
6. Cover and let cool slightly in the refrigerator before assembling the hand pies.

To assemble the hand pies:

1. Preheat the oven to 375 degrees.
2. Divide the dough into 8 equal pieces and roll each piece into an 8-inch round circle.
3. Divide the filling mixture evenly between the 8 pieces of dough (about a scant half cup per piece), fold in half, and crimp or turn the edges of the hand pies to seal them.
4. Beat together the remaining egg with 1 tablespoon of water to make an egg wash, and brush the tops of the hand pies with the egg wash.
5. Pierce the tops of the hand pies with a knife to allow steam to escape and bake the hand pies until golden brown, about 25-30 minutes.
6. Let cook for 5 minutes before serving.