Description
A beef tallow pie crust hand pie is an individual, handheld pastry pocket made by enclosing a well-seasoned filling inside a dough made with rendered beef fat, known as tallow. Unlike standard pastries that rely purely on butter or vegetable shortening, this variation utilizes cold beef tallow as the primary solid fat. The resulting crust is famously flaky, holding its structural integrity without becoming tough or rubbery.
Ingredients
Scale
For the Beef Tallow Pie Crust
- 2½ cups (315 g) all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar (optional, for better browning)
- 1 cup (225 g) cold rendered beef tallow, cut into small pieces
- 6–8 tbsp ice water
For the Filling
- 1 tbsp beef tallow or butter
- 1 lb (450 g) ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ½ cup diced carrots
- ½ cup frozen peas
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- ½ tsp dried thyme
- ½ tsp paprika
- Salt and black pepper, to taste
- 2 tbsp beef broth
- 1 tbsp all-purpose flour
For Finishing
- 1 large egg, beaten (egg wash)
- Coarse salt or sesame seeds (optional)
Instructions
1. Make the Pie Dough
- In a large bowl, whisk together the flour, salt, and sugar.
- Cut in the cold beef tallow using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add the ice water, 1 tablespoon at a time, mixing just until the dough comes together.
- Form into a disc, wrap tightly, and refrigerate for at least 1 hour.
2. Prepare the Filling
- Heat the beef tallow in a skillet over medium heat.
- Cook the onion and carrots for 4–5 minutes until softened.
- Add the garlic and cook for 30 seconds.
- Stir in the ground beef and cook until browned.
- Mix in the tomato paste, Worcestershire sauce, thyme, paprika, salt, and pepper.
- Sprinkle in the flour and stir well.
- Add the beef broth and peas, then simmer for 2–3 minutes until thickened.
- Remove from the heat and let the filling cool completely.
3. Assemble the Hand Pies
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Roll the chilled dough to about ⅛ inch (3 mm) thick.
- Cut out 5–6 inch (13–15 cm) circles.
- Place 2–3 tablespoons of filling in the center of each circle.
- Fold the dough over to form a half-moon shape.
- Seal the edges with a fork and cut a small slit in the top for steam to escape.
4. Bake
- Arrange the hand pies on the prepared baking sheet.
- Brush with beaten egg and sprinkle with coarse salt or sesame seeds, if desired.
- Bake for 25–30 minutes, or until golden brown and crisp.
5. Cool and Serve
Allow the hand pies to cool for 5–10 minutes before serving.
Notes
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 420 kcal
Keywords: beef tallow pasties, tallow crust hand pies, savory beef turnovers, beef tallow pie dough pasties