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Korean Beef Hand Pies
The Pot Pie gets a facelift with this Korean-inspired hand pie. They can be made as an appetizer, a snack, as an on-the-go lunch or as an entree.
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Servings: 8 hand pies
Ingredients
- 1 3/4 lb Beef short ribs
- 1 cup Chicken broth
- 1/2 cup Soy sauce
- 1/4 cup Hoisin sauce
- 1 tbsp Chili paste
- 1 Green onion
- 1 tbsp Ginger paste
- 1 tsp Garlic paste
- 4 Dried shiitake mushrooms
- 1 cup Rice noodles
- 1/2 cup Pea pods cut into 1" pieces
- 4 Refrigerated pie dough rounds 9 inch
- 3 tbsp Chili sauce
- 1/2 cup Cilantro leaves washed
- 1 Egg beaten
- 2 tbsp Flavored sesame seeds
Instructions
- Place short ribs in a large pressure cooker or crock pot.
- In a small bowl, combine next 7 ingredients.
- Pour mixture over short ribs. Move ribs around to coat with sauce. Cover pressure cooker and seal.
- Place cooker over medium high heat. When pressure cooker seals, set timer for 30 min.
- Remove cooker from heat and release pressure until top can be opened.
- Transfer meat to a plate and shred with 2 forks.
- Meanwhile, skim off fat from remaining cooking liquid.
- Break rice noodles into 2" pieces and add to cooking liquid.
- Cut pea pods into 1" pieces and add to cooking liquid.
- Add shredded beef back to liquid. Fold mixture together until beef is well sauced and ingredients are blended.
- Refrigerate beef mixture until ready to fill pies.
- To make pies, cut out sixteen 4" rounds using a can, cutter, or a small tart pan.
- Place rounds on a parchment-lined sheet pan. Spoon about 1/2 cup of beef mixture over 8 dough rounds, leaving about 1/2" border.
- Pre-heat oven to 400 degrees.
- Spoon about a teaspoon of chili sauce over beef, then top with a few cilantro leaves.
- Brush edges of the rounds with beaten egg.
- Place remaining dough rounds on top and carefully press together to seal.
- Brush the pie tops with egg, then quickly sprinkle with sesame seeds. Bake for 20-25 minutes or until golden brown. Serve.
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