This is a very versatile hand pie recipe; mix and match, so to speak. Unite different veggies, use chicken instead of beef, mix up herbs and seasonings to taste—you’re call! However, this is Jana’s version and the flavors, status quo, are phenomenal!
1 or 2 lbs ground beef
3 scallions, sliced thin
2 carrots, sliced thin
2 white potatoes, sliced thin
1 jar of bottled beef or brown gravy
1 teaspoon steak seasoning, regular or unsalted,
3 garlic cloves, minced
1 teaspoon fresh thyme, chopped (any fresh herbs of choice can be used in place of thyme)
1 teaspoon garlic powder
1 teaspoon onion powder
2 pkg pie crust or 2 batches of homemade
Saute all above ingredients in a large skillet; until ground meat is cooked and veggies are slightly soft. Mix in a small amount of gravy; about 1/4 cup.
Roll out pie crust in a big circle or several small ones depending on size you want them. Fill with about 1/4 cup of meat mixture, roll up like an empanada.. Use fork around edges to seal. Make several slits on top of each one. Brush with a beaten egg or two. Bake at 400 for 30 minutes more or less till brown. Serve with gravy. I split them open and drizzle gravy on them.