I’m just going to come out and say it. Even if I am tooting my own horn.
These here handpies are a really, really good idea. I defy any meatloaf haters out there to not fall in love
Just don’t call them meatloaf until they’ve tried them. Meat pies with a cheddar cheese crust will do just fine for starters…
Served with a Dark Chocolate Porter from Lighthouse Brewing, these made a tasty handheld late-summer dinner on the back deck. And if I could adequately describe the leftovers that I had for
lunch breakfast, I would. But if you love meatloaf, you’ll know what I’m saying — now add a cheddar crust to it — cold meatloaf just got 100x better.
Is that even possible?
Feel free to use your own meatloaf recipe in the crust…what do you put in your meatloaf?
: Tasty, juicy meatloaf wrapped in a cheddar crust. Makes a very tasty lunch or dinner on the go.
- All-Purpose Flour – 2 Cups
- Salt – 1 tsp
- Cayenne – ¼ tsp
- Sharp Cheddar Cheese, grated – 1 Cup (lightly packed — 4 oz)
- Butter, cold & cubed – ¾ Cup
- Ice Water – ¼ Cup
- Lemon Juice or Vinegar – 1 tsp
- Onion, peeled and chopped – ½ small
- Carrot, peeled and chopped – 1 small
- Celery, chopped – 1 small stalk
- Ground Beef – 1 lb
- Egg – 1
- Fresh Bread Crumbs – 2 Tble
- Ketchup – 2 Tble
- Worcestershire Sauce – 2 tsp
- Sriracha – 1 tsp
- Salt – 1 tsp
- Pepper – ½ tsp
- Egg (to wash the pastry before baking)
- Cheddar Crust: Combine the flour, salt, cayenne, cheese and half the butter in the bowl of a food processor and process for approx. 10 seconds. Add the remaining butter, and pulse 2-3 times, until the butter is in pea-sized lumps.
- Sprinkle the water and lemon juice over top and pulse 4 or 5 times until the dough holds together when pinched.
- Pour the mixture onto a large sheet of plastic wrap, gather and flatten it into a disc, wrap tightly, and refrigerate for at least 1 hour, and up to 2 days.
- Meatloaf: Pulse the onion, carrot and celery in the food processor until finely minced, but not yet liquid. Combine this mixture with the remaining ingredients in a medium bowl, and mix well with your hands. Divide into 6 equal portions. Store in the refrigerator until ready to assemble.
- Assemble the hand pies: Remove the dough from the refrigerator and allow to soften, if necessary, for 10 minutes.
- On a lightly floured board, roll out the pastry into a rough circle about 1/8” thick. Slide a pastry scraper under the dough periodically as you roll it out to prevent sticking. Cut (6) 6” circles from the dough, then roll each circle to lengthen into a slight oblong.
- Pile 1 portion of meatloaf onto the bottom half of each oblong, leaving a 1/2” border to seal. Wet the bottom edge of the pastry with water, and fold the top half over to make a pie. Press, then crimp the edges to seal well, and with a sharp knife make a slit or hole on the top of each pie to vent the steam. Repeat with remaining pastry and meatloaf.
- Chill all of the filled pies for at least 30 minutes in the refrigerator.
- Preheat the oven to 400°F (200°C), and move the oven rack to the middle position.
- Beat the egg with 1 teaspoon water. Brush the tops of the hand pies with the egg wash, then bake for 30-40 minutes until golden brown, turning and rotating the pans halfway through.
- Serve them hot with a salad for dinner. They also make great cold lunches or snacks. Addictive, actually.
- To crimp the pie shut, you basically roll the edge of the dough under itself as you work left to right. This video gives the best angle of all the “how-to crimp a pasty” videos I watched. There’s no audio, but it’s clear what the cook is doing, even if it is a little trickier than her old hands make it look.
Culinary tradition: USA (General)
Copyright © 2009-2012 Island Vittles/Theresa Carle-Sanders. Don’t Steal – Karma’s Real.