Beef & Potato Hand Pies with Dipping Sauce

Recipe Courtesy of Martha Stewart

Prep Time  30 minutes
Total Time  50 minutes
Serves 8

Ingredients:

1 tablespoon olive oil
1 small yellow onion, diced small
Coarse salt and ground pepper
2 garlic cloves, minced
1/2 pound ground beef
1 tablespoon paprika
1 medium Yukon Gold potato, diced into small pieces
1/2 cup golden raisins
All-purpose flour, for dusting
2 sheets frozen puff pastry, thawed

Directions:

1. Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion, season with salt and pepper, and cook until translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds. Add beef and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Stir in paprika, potato, and raisins; season to taste with salt and pepper and remove from heat.
2. On a lightly floured work surface, gently roll out puff pastry sheets to smooth creases. Cut each sheet into 4 squares. Place 1/3 cup beef mixture in center of each pastry square.
   
   

   

   
   I didn't have raisins on hand so I substituted red grapes.  They worked well. 


3. Brush edges lightly with water, fold over filling to form triangles, press to seal, and sprinkle with paprika. Transfer to two parchment-lined rimmed baking sheets and bake until pastry is golden and puffed, 20 to 25 minutes. Let cool 10 minutes before serving.

The pies can be made the night before.  Place in single layer on baking sheet, cover and refrigerate until ready to use.

Dipping Sauce:

1/2 cup mayonnaise
1/4 cup ketchup
1/2 tablespoon garlic powder
1/2 teaspoon Worchestershire sauce
Ground pepper to taste

Mix all ingredients in small bowl. Cover and refrigerate for several hours before serving.