Curried Beef Hand Pies

Instructions for Shortcrust Pastry Dough

In a food processor, add the butter, flour and salt.
Pulse for a few seconds at a time until the butter is the size of peas.
Add water, 2 tablespoons at a time and continue pulsing. Once all the water has been added, pulse until the dough starts to clump together.
Remove the dough from the food processor. Form dough into 2 discs, cover with plastic wrap and refrigerate 30 minutes.

Instructions for Curried Beef Filling
Heat oil in a medium-size nonstick skillet over medium-high heat. Add diced onions, minced garlic and saute for 3 to 5 minutes until the onions are translucent and the garlic is barely golden brown. Remove from skillet and set aside.
To the same skillet, over moderately high heat, add the curry paste and fry for 2-3 minutes until fragrant.
Turn heat down to medium and add fried onion mixture, cooked ground beef, frozen peas and mashed or diced potatoes to skillet. Season with soy, sugar, salt and cayenne pepper, if using. Stir mixture and cook for 7-10 minutes until the mixture is heated through. Adjust to taste. Remove from heat and set aside.

Assembling Hand Pies
Preheat oven to 375F.
Line cookie tray with parchment paper.
On a floured work surface, roll out the dough to about 1/8 inch (3 to 4-mm) thick. Using a 3-1/2” cutter, cut out 10 -12 rounds which will be used as the bottom crust of the hand pies. Using a 4-1/2 or 5” cutter, cut out the same number of rounds which will be used as the upper crust of the hand pies.
Mound 1/4 cup filling onto the base (smaller circle) of each pastry round leaving a ½” border around the edges.
Brush edges lightly with egg and cover with larger pastry round, gently stretching the top round to cover the filling completely.
Place assembled hand pie on prepared cookie tray. Using the tines of a fork, gently press down on the edges to seal.
Repeat for remaining pastry rounds.
Brush the tops of the assembled hand pies lightly with the egg-wash. Then using a sharp paring knife, make a small slit at the top of each pie to vent.
Bake in oven for 30 to 35 minutes until they’re golden brown on top and around the edges. Remove from oven and allow pies to cool for 5 minutes before transferring them to a wire rack. Pies may be served warm or at room temperature.
Refrigerate any leftover pies in an airtight container for up to 3 days.