Ingredients

Pie Crust

2 1/2 cups all-purpose flour
1 tsp kosher salt
200 g unsalted butter, cold and grated
1/2 cup ice water
1 egg + 1 tbsp milk (for egg wash)

Filling

1 tbsp cooking oil
500 g cubed beef and/or pork
1 onion, finely diced
2 cloves garlic, minced
1 small russet potato, peeled and grated (about 1 cup)
1 tsp salt
1/2 tsp dry mustard
1/2 tsp cinnamon
1/2 tsp dried thyme leaves
1/4 tsp ground cloves
3/4 cup beef stock

Holiday Spiced Hand Pies

These Holiday Spiced Hand Pies are savory, warm, and wrapped in a flaky, all-butter crust, made effortlessly in the Ankarsrum Assistent. They make a perfect addition to any holiday or winter spread. Serve them as two-bite appetizers to pass around at a party, or serve them as a main course for a cozy lunch or dinner with a simple salad on the side. The filling can be made ahead, the dough is easy to handle, and each pie bakes into a golden, comforting treat.

Recipe makes 12 to 15, 3-inch hand pies.

Food

For the Pie Dough

Assemble the Assistent with the beater bowl and cookie whisks. Add the flour, salt, and grated butter; mix on medium (6 o’clock) for 15–20 seconds. Pour in the ice water and mix just until the dough starts to come together—it will look crumbly.
Turn onto a lightly floured surface and gently knead a few times until it holds together. Divide into two ½-inch thick slabs, wrap, and refrigerate for 30 minutes.
On a floured surface, roll one slab to ⅛–¼ inch thick. Cut 3-inch circles, re-rolling scraps; chill the cut pieces. Repeat with the second slab.
Whisk the egg and milk together for the egg wash.

For the Filling and Assembly

Preheat the oven to 400°F. Set up the Ankarsrum mincer attachment with the 4.5 mm disc. With the machine on medium (6 o’clock), grind the meat.
Heat a skillet over medium heat with the oil. Add the ground meat and cook until browned, 6–8 minutes; drain if necessary. Stir in the onion, garlic, potato, salt, mustard, cinnamon, thyme, and cloves. Cook until onions soften, about 5 minutes.
Pour in the beef stock, bring to a boil, then reduce heat and simmer for 20 minutes, until most of the liquid is absorbed and the potatoes are tender. Cool to room temperature.
Arrange half the dough circles on parchment-lined baking sheets. Add about 2 tbsp filling to each, brush the border with egg wash, and top with another dough circle. Press and crimp the edges to seal, then slit the tops and brush lightly with egg wash.
Bake for 30 minutes, or until golden and bubbling. Cool at least 10 minutes before serving with cranberry ketchup, chutney, or Dijon.
Notes: - The filling can be prepared up to 2 days ahead and stored in the fridge. - For meal-sized pies, use a 5–6 inch cutter and add a few extra minutes to the bake time.