Beef pies

Ingredients:

Pies

• 100 g of ground beef tenderloin
• 1 tbsp. premium flour
• 0.5 tsp paprika
• 0.5 tsp dried thyme
• 1 clove garlic, minced
• Half a medium potato, peeled and grated
• Half a yellow onion, chopped
• 1 portion plain pie dough, chilled
• 1 large egg, beaten with 2 tablespoons water

A simple dough for a pie made from butter and shortening

• 2 cups (240 g) premium flour, chilled, plus extra for working with the dough
• 1 tbsp. sugar
• 1 teaspoon of salt
• 12 tbsp (170 g) unsalted butter, cut into small pieces, chilled in the freezer for 10 minutes
• 4 tbsp (50 g) shortening, chilled in the freezer for 10 minutes.
• 0.5 cups of ice water
• 1 teaspoon lemon juice

Preparation:

1. In a bowl, combine ground beef, flour, and paprika. Stir. Add thyme, garlic, potatoes, onion, and salt and pepper to taste. Stir.
2. Divide one portion of chilled pie dough into 8 equal pieces. Roll each piece of dough into a circle approximately 7 cm in diameter. You can cut a circle out of each sheet using a 7 cm diameter cutter to ensure even edges. Repeat with the second piece of chilled dough.
3. Preheat oven to 175°C.
4. Brush each circle of dough with beaten egg. Spread the filling on the circles of dough. Lift the opposite sides of the dough up so the edges meet in the center, and gently press the edges down in the center. Make three small slits in each pie to allow steam to escape. Brush the pie with egg yolk.
5. Bake until golden brown, about 30 minutes. Let cool slightly before serving.

6. A simple dough for a pie made from butter and shortening

   
   In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, salt, butter and shortening and pulse until the mixture resembles cornmeal with pea-sized pieces of fat.
   
   In a small bowl, combine ice water and lemon juice. Slowly pour the liquid into the flour mixture, whisking in pulses until the dough is smooth. Pinch a small piece of dough between your thumb and forefinger to ensure it holds its shape.
   
   Place the dough on a lightly floured surface and divide it in half. Gently turn each piece of dough over several times to ensure all dry bits are incorporated. Form each piece into a rough disk, cover the dough with plastic wrap, and refrigerate for at least 20 minutes.