Wednesday, May 28, 2014
Cook's Illustrated Meat and Onion Turnovers
3 3/4 c flour, plus more for the work surface
1 T sugar
1 1/2 t salt
12 T butter, cold, and cut into 1/2 inch cubes
1 1/4 c ice water
2 T unsalted butter
1 lb ground beef
1 medium onion, minced
3 medium garlic cloves, minced
1 T minced fresh thyme leaves
Salt and pepper
1 t dried mustard
1/4 t ground nutmeg
1 T flour
1/4 c dark beer, such as Newcastle Brown Ale (use beef or mushroom broth if prefer)
1/4 c heavy cream
2 t Worcestershire sauce
1 large egg, beaten
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, about 16 pulses. Transfer the flour mixture to a mixing bowl, sprinkle 1/4 c of water over the dough and stir using a rubber spatula. Turn the dough out onto a floured work surface and divide into 2 equal parts, and make 2 6 inch discs and wrap in plastic wrap. Refrigerate dough at least 1 hour.
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, about 5 minutes. Stir in the mustard, nutmeg and flour and cook, about 1 minute. Stir in the beef and bring to a simmer. Stir in the cream and simmer until thickened, about 1 minute. Off the heat, stir in the Worcestershire sauce and season with salt and pepper to taste. Refrigerate mixture to cool.
Line 2 baking sheets with parchment paper; set aside. Remove 1 disk of dough from the fridge, and roll out the dough to a 15 in ch square. Cut 6 inch rounds. Transfer the rounds to a prepared baking sheet, then cover the dough rounds with plastic wrap and refrigerate. Repeat for the second disk.
Heat the oven to 425. Fill the rounds of dough with 1/4 c filling, then seal and crimp the dough, using water to help the dough stick together, into half moon shapes. Transfer all the pies to one baking sheet covered in parchment, and brush all of them with egg. Bake for 25-30 minutes, rotating halfway through (I did 15 minutes, then 15 minutes, and mine came out perfectly). Cool 5 minutes, or cool to room temp before serving. Also, refrigerate, then serve later at room temperature or warmed.