I took the concept of a traditional Jamaican Hand Pie and made it less labor intensive and more approachable for an easy weeknight dinner. Seasoned meat and vegetables are wrapped in a flaky crust, resulting in an all-in-one meal that will please everyone.
To make this #dinnerdoneby9am I fully assemble the pie in the morning, without baking, then refrigerate all day, and bake just prior to serving.
-1 Tbsp olive or coconut oil
-1 onion, diced
-1 lb ground beef
-3 cloves garlic, minced
-2 Tbsp curry powder
-2 Tbsp apple cider vinegar
-1 tsp thyme
-1 tsp salt
-1/2 tsp black pepper
-1/2 tsp allspice
-1/4 tsp cayenne pepper
-1 c frozen mixed vegetables (peas and carrots)
-1 sheet puff pastry, thawed
-1 egg, beaten
Heat oil in large pan over medium heat. Add onion, saute 5 minutes. Add beef, cook, breaking up with a spoon, until beef is browned, about 10 minutes. Drain off fat. Add garlic, cook, stirring constantly for 1 minute. Add curry powder through cayenne. Stir well. Add mixed vegetables, stir, and remove from heat.
On a lightly floured surface, roll the puff pastry out until it is roughly 11×7. Drape the pastry over a greased pie dish (with the corners hanging over the sides) and poke a few holes on the bottom with a fork.
Place beef filling inside of pastry draped dish. Wrap the corners of the pastry over the beef, pressing them together. Brush with the beaten egg. Bake at 375 for 40-45 minutes until the top is puffed and golden. Let cool 5-10 minutes before serving.
