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MEAT AND ONION TURNOVERS FORFAR BRIDIES Recipe

Ingredients

How to make it

  • 1. FOR THE PASTRY: Process the flour, sugar, and salt together in a food processor until combined, about 4 pulses. Scatter the butter pieces over the flour mixture and pulse until the mixture resembles coarse cornmeal with butter bits no larger than small peas, about 16 pulses.
  • 2. Transfer the flour mixture to a large mixing bowl. Working with 1/4 cup of water at a time, sprinkle the water over the flour mixture and stir it in using a rubber spatula, pressing the mixture against the side of the bowl to form a dough, until no small bits of flour remain (you may not need to use all of the water).
  • 3. Turn the dough out onto a clean work surface and divide it into 2 equal pieces. Press each dough half into a cohesive ball then flatten the ball into a 6-inch disk. Wrap each disk in plastic and refrigerate until firm, about 1 hour.
  • 4. FOR THE FILLING: Melt the butter in a 12-inch skillet over medium-high heat. Add the ground beef, onion, garlic, and thyme, and season with salt and pepper. Cook, breaking the meat up with a wooden spoon, until the meat is no longer pink, about 5 minutes. Stir in the mustard, nutmeg, and flour and cook until fragrant, about 1 minute. Stir in the beer and bring to a simmer. Stir in the cream and simmer until the thickened, about 1 minute. Off the heat, stir in the Worcestershire sauce and season with salt and pepper to taste. Transfer the beef mixture to a bowl and place it in the refrigerator to cool.
  • 5. Line 2 baking sheets with parchment paper; set aside. Remove 1 disk of dough from the refrigerator. Roll the dough out on a lightly floured work surface into a 15-inch square about 1/8 inch thick. Following the illustrations below, cut out four 6-inch rounds with a paring knife using a bowl or plate as a template. Transfer the rounds to a prepared baking sheet, discarding the dough scraps. Cover the dough rounds with plastic wrap and refrigerate; repeat with the remaining round of dough and prepared baking sheet.
  • 6. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Working with the first batch of dough rounds, follow the illustrations below to fill, shape, seal, and crimp the pies using a generous 1/4 cup of the chilled filling per pie; repeat with the remaining dough rounds and filling. Brush the pies with the egg and arrange on a single baking sheet lined with a fresh sheet of parchment paper. Bake until golden brown, 25 to 30 minutes, rotating the tray halfway through the baking time. Cool for 5 minutes, or cool to room temperature, before serving. (Once cooled, the baked turnovers can be refrigerated in a zipper-lock bag for up to 2 days; return to room temperature before serving.)
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The Cook

choclytcandy Dallas, Dallas

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