Asarius' Prized Meat Pies

Suroviny

Postup

1. In a small bowl, combine the water, yeast, and sugar. Stir to dissolve the sugar and let sit at room temperature until foamy, 10 to 15 minutes.
2. While the yeast is activating, in a small pot over medium heat, melt the butter, stirring often, just until melted but not sizzling, 2 to 3 minutes. Remove the pot from the heat and add the milk.
3. Add both the yeast and milk mixtures to the bowl of a stand mixer fitted with a dough hook. Add the flour and salt and mix on medium-low speed until the dough sticks to the hook in one mass and no pockets of unincorporated flour remain, 2 to 3 minutes. (If kneading the dough by hand, mix with a rubber spatula until almost all of the flour has been absorbed into the dough, then turn out the dough onto a lightly floured surface and knead by hand until smooth, 5 to 7 minutes.)
4. Remove the dough from the mixing bowl, coat the inside of the bowl with nonstick cooking spray, and transfer the dough back to the bowl. Tightly wrap the bowl in plastic wrap and let rise at room temperature until puffy and almost doubled in size, 1 to 1½ hours.

1. In a large high-sided pan or Dutch oven over medium heat, heat the olive oil. Add the potatoes and cook, stirring occasionally, until just starting to soften, 5 to 7 minutes. Add the onion, carrot, and celery and cook, stirring often, until the onion is light golden brown and the carrot is softened, 8 to 11 minutes. Add the ground beef and immediately break it up into small pieces with the back of a spatula. Cook, stirring often, until the beef is cooked through and no red remains, 3 to 5 minutes. Add the garlic, thyme, salt, and pepper and cook, stirring constantly, until fragrant, 3 to 5 minutes. Remove the filling from the heat and let cool for at least 30 minutes before assembling the hand pies.

1. Set two oven racks at the upper-middle and lower-middle positions and preheat the oven to 350°F / 175°C. Lightly flour a work surface. Line two baking sheets with parchment paper or nonstick baking mats. Crack the eggs into a small bowl and add the water. Mix with a fork until no streaks of egg yolks remain.
2. Punch the dough down to deflate it and transfer to the floured surface. Divide the dough into ten equal pieces (about 3 ounces / 85g per piece) and roll into balls. Using a rolling pin, roll each ball into a 5-inch / 13cm circle that's ¼ inch thick. Place ⅓ cup / 70g of the filling in the center of each circle. Brush the outside edge of each circle with the beaten eggs. Fold one side of the dough over the filling and press it onto the other side of the dough to create a half-moon shape. (You will need to stretch the dough slightly.) Crimp the edges of the pies with the tines of a fork. Carefully transfer them to the prepared baking sheets, 5 pies per sheet. Use a sharp knife to make three horizontal cuts in the top of each pie. Brush the pies with the eggs and bake, rotating the pans from top to bottom halfway through baking, until light golden brown, 20 to 25 minutes. Let cool on the baking sheets for at least 10 minutes before serving.

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