Potato Mince
Comforting hand pies filled with a savory mixture of potatoes, ground beef, and spices, perfect for cozy autumn evenings.
Ingredients
Filling Ingredients
- 1 lb 1 lb (450 g) potatoes, peeled and diced small Choose a starchy variety for best results.
- 8 oz 8 oz (225 g) ground beef Or substitute with plant-based mince for vegetarian option.
- 1 medium 1 medium onion, finely chopped
- 2 cloves 2 cloves garlic, minced
- 1 medium 1 apple, peeled and grated Adds sweetness to the filling.
- 1 tsp 1 tsp smoked paprika
- 1/2 tsp 1/2 tsp ground cinnamon
- 1 tsp 1 tsp ground cumin
- 1/2 tsp 1/2 tsp freshly ground black pepper
- 1 tsp 1 tsp kosher salt Adjust to taste.
- 2 tbsp 2 tbsp tomato paste
- 1/2 cup 1/2 cup beef or vegetable stock For moisture.
- 2 tbsp 2 tbsp olive oil or butter
- 2 tbsp 2 tbsp chopped fresh parsley For garnish.
Pastry Ingredients
- Puff pastry or pie dough for assembly (store-bought or homemade)
- 1 whole 1 egg, beaten for egg wash
Instructions
Preparation
- Peel and dice potatoes into small, uniform cubes so they cook evenly.
- Finely chop the onion and mince the garlic. Grate the apple and set aside.
Cooking the Potatoes
- Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced potatoes and a pinch of salt.
- Sauté until they start to brown and become tender, about 10–12 minutes. Remove from the pan and set aside.
Browning the Meat
- In the same skillet, add the remaining 1 tbsp oil. Add the chopped onion and cook until translucent, about 4 minutes.
- Add the garlic and cook 30 seconds more.
- Add the ground beef and break it up with a spoon. Cook until no longer pink, about 6–8 minutes.
Combining and Simmering
- Stir in the grated apple, smoked paprika, cinnamon, cumin, tomato paste, pepper, and remaining salt.
- Add the cooked potatoes back to the pan and pour in the stock. Stir well and let the mixture simmer until slightly thickened, about 6–8 minutes.
- Taste and adjust seasonings. Fold in the chopped parsley and remove from heat. Let cool slightly before assembling.
Assembling and Baking
- Preheat oven to 400°F (200°C).
- Roll out pastry and cut into rounds or squares. Spoon 1–2 tablespoons of Potato Mince onto each piece, leaving a border.
- Brush edges with egg wash, fold, and crimp with a fork. Brush tops with egg wash and cut a small vent.
- Bake on a parchment-lined baking sheet for 18–22 minutes or until golden brown. Cool slightly before serving.
Notes
For best results, season filling to taste, ensure pastries are properly sealed, and adjust cooking times as necessary. These hand pies are best served warm.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 3gSodium: 500mgFiber: 3gSugar: 2g
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