Batwing Pies (Potato and Beef Cornish Pasties)
These Potato and Beef Pasties (also known as hand pies) are a fun Halloween dinner idea that can also be enjoyed at any time of year.
Read Stacey's full post here.
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 tablespoon all-purpose flour
- 1 pound ground beef
- 1 cup butternut squash, diced
- 1 medium Idaho® russet potato, cut into 1/2 inch cubes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt, or to taste
- 1/2 cup beef broth
- 2 sheets frozen puff pastry
- 1 egg, beaten and mixed with a splash of water for eggwash
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Dust lightly with cornmeal.
- In a large skillet, heat olive oil over medium-high heat. Add yellow onions and flour. Sauté for about 5 minutes.
- Add the ground beef and brown, stirring frequently, about 5 minutes.
- Add the butternut squash and diced potatoes, stirring and cook for 5-10 minutes.
- Season with the Worcestershire sauce, nutmeg, salt, and beef broth, mixing well. Reduce the heat to simmer and cook for 15-20 minutes, with the lid askew, until most of the broth is cooked down and the vegetables are tender.
- On a lightly flour-dusted surface, roll out the frozen puff pastry sheets one at a time until each sheet is slightly thinner than a 1/4 inch thick. Cut each sheet into 4 squares.
- Fill each square with 1/4 cup of potato and beef filling, leaving a 1/4 inch border. Crimp edges to seal.
- Brush the top of the pasties with the beaten egg wash and dust the tops lightly with cornmeal.
- Bake in the preheated oven until the puff pastry is golden brown. Serve immediately.
You can substitute the butternut squash for 1/2 cup of frozen peas and 1/2 cup diced carrots if preferred.