Beef and Vegetable Handpies

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 small turnip, peeled and thinly sliced
  • 1 carrot, thinly sliced
  • 2 cups cold leftover Slow-Cooker Beef Curry
  • 2 teaspoons Worcestershire sauce
  • Kosher salt and freshly ground pepper
  • 1 14 -ounce package refrigerated pie dough (2 rounds)
  • 1 small shallot, thinly sliced
  • 3 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dijon or whole-grain mustard, plus more for dipping
  • 1 5 -ounce package baby arugula (about 8 cups)
  • 1/2 cup fresh parsley
Directions
  • Preheat the oven to 425 degrees F. Combine the turnip and carrot in a large microwave-safe bowl with 1 tablespoon water. Cover with plastic wrap and microwave until just softened, 3 to 5 minutes. Drain.

  • Add the beef curry and Worcestershire sauce to the vegetables and stir to combine; season with salt and pepper. Unroll the pie dough and cut each round in half. Spoon one-quarter of the filling on one side of each semicircle and fold in half to form a wedge. Crimp the edges with a fork to seal. Transfer to a baking sheet; cut two or three slits in the tops. Bake until deep golden brown, about 20 minutes.

  • Meanwhile, combine the shallot with 2 tablespoons each vinegar and water in a small bowl; let stand 10 minutes, then drain. Whisk the remaining 1 tablespoon vinegar, the olive oil and mustard in a large bowl until smooth; season with salt and pepper. Add the arugula, parsley and shallot and toss. Serve with the handpies and more mustard for dipping.

  • Photograph by Antonis Achilleos


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