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.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Servings: 8 hand pies
- 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
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.