Beef and Cheddar Hand Pies

Directions

Preheat the oven to 200°C (390°F).

Heat a skillet over medium heat, add 1 tablespoon of olive oil and the diced red onion. Cook until the onion softens, about 5 minutes.

Add the minced garlic and ground beef to the skillet. Break the beef apart with a wooden spoon and cook until browned, about 8-10 minutes.

Season the beef mixture with paprika, dried oregano, ground cumin, black pepper, salt, and ketchup. Stir well to combine. Cook for another 2 minutes, then remove from heat to cool.

In a mixing bowl, combine all-purpose flour, baking powder, ground cinnamon, ground cloves, and cayenne pepper for the dough.

Add the cold, cubed butter to the flour mixture. Using your hands, rub the butter into the flour until it resembles coarse breadcrumbs.

Gradually add cold water and mix until the dough comes together. You may need to adjust the amount of water slightly to get the right consistency.

Transfer the dough onto a lightly floured surface and knead gently into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

After chilling, divide the dough into 8 equal pieces. Roll each piece into a ball and then flatten with a rolling pin into circular discs.

Spoon an equal amount of the beef mixture onto one half of each dough circle, leaving a small border around the edge.

Sprinkle the grated cheddar cheese on top of the beef on each dough circle.

Brush the edges of the dough with the beaten egg wash, then fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork.

Place the hand pies on a baking sheet lined with parchment paper.

Brush the top of each hand pie with more egg wash.

Bake in the preheated oven for 25-30 minutes or until the hand pies are golden brown.

Remove the hand pies from the oven and allow them to cool slightly before serving.