Perfect From Scratch Hand Pies with Chef Jerry Hart

Chef Jerry Hart teaches Larry how to make the perfect, from-scratch, apple and meat hand pies.
Pie Crust
2 cups flour
¼ tsp salt
2 Tbl cold butter
1 cup minus 2 tbl Crisco
½ cup ice cold water
 Mix the salt and flour in a large bowel
 Great the butter into the flour using a large whole cheese grater
 Add the Crisco
 Cut the Crisco into the flour using a pastry cutter until the Crisco is the size of a dried bean
 Add the ice-cold water and mix slightly
 Crumble the wet parts of the dough with your fingertips mixing lightly with the dry flour
 Use the back of your fingers to press the dough into the bowel
 Mix and press until the water is absorbed but do not over-mix
 You should see streaks of butter and shortening in the dough
 Form the dough into 6 balls and place them back into the bowel then into the refrigerator
 Roll the dough out into a 6-inch circle using a plate or cake pan as a guide
 Fill the circles with 1/3 cup of apple filling
 Brush the rim with buttermilk and crimp the edge
 Brush the top of the crust with buttermilk and sprinkle with sugar
 Bake at 350 on a middle shelf for 50 minutes
Filling for the apple pie
4 small or 3 large granny smith apples
1/3 cup of sugar
1/4 tsp cinnamon
1 pinch of nutmeg
1 tbl corn starch
1 tsp flour
3 Tbl cup water
1 tsp lemon juice
1 tsp butter
2 tbl buttermilk plus ¼ cup of sugar to top the dough
 Peel and cut the apples into a ¼ inch dice
 Place the apples in a sauce pot
 Mix the dry ingredients in a bowl and add to the apples
 Add the water and lemon juice
 Mix well
 Cook on top of the stove over medium heat until the liquid boils and thickens
 Remove them from the heat and chill
Beef filling
1 1/2 lb Beef Chuck
1 tsp salt
1/4 tsp black pepper
2 pinch cayenne
3 Tbsp olive oil
1 cup diced onion
2 Tbsp flour
2 lg cloves garlic crushed
1 cup diced tomatoes
1 1/2 cup beef or chicken stock
1 cup diced potatoes
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced parsnip
1/4 tsp dried thyme or 3 sprigs of fresh
2 bay leaves
 Season the beef with salt pepper and cayenne
 Heat the oil in a cast iron skillet
 Brown the meat on all sides until well caramelized
 Remove the beef and add the onions to the hot pan
 Brown the onions and push them to one side of the pan
 Tilt the pan to let the oil drain away from the onions
 Add the flour and mix it into the oil keeping the onions out of the flour
 Add more oil if necessary to incorporate the flour
 Cook the flour for one minute
 Add the garlic, carrots, celery, parsnips and potatoes and stir
 Add the stock, tomatoes and spices
 Stir and bring the mixture to a boil
 Add the beef and any drippings back to the pan. Cover and bake for 3hours at 300 F
 This will make more filling than you need. Reserve 2 cups of the pot roast for the hand pies and enjoy the rest for lunch or dinner

[@melissakneipp7361]

Thanks for having Jerry Hart on your channel he’s definitely one of the best. And he has taught me something new again much much appreciated.

[@melissalafollette7256]

Very interesting info

[@witsonsmom729]

I appreciate how thorough Jerry was with the pie crust technique.

[@LarryDixon-photographer]

Thanks for watching, Jerry sure has great techniques.

[@carolynfranzini2029]

Two great cooks. Very inspiring!!

[@LarryDixon-photographer]

Thanks so much!

[@xxzvdogxx]

Great video.

[@LarryDixon-photographer]

@@xxzvdogxx thanks for watching, we are planning two more videos with Chef Hart. One will be cutting up your whole chicken, second video will be making a quick meal with the chicken we just cut up.

[@LarryDixon-photographer]

Thanks for watching

[@A16AdamWalker]

Oh! So Pasty's are called Hand Pies in the US - I mean, admittedly I more know what a Bridie is, but that's a Scottish version. If I may ask though, what's Crisco? Is that a brand name or is it something with multiple names (like Zucchini vs Courgette)?

[@LarryDixon-photographer]

There was a long discussion about pasty vs hand pie vs empanadas. the entire video was about hour and half so I cut that explanation of pasty vs hand pie . Sorry He explained that pasty were primarily potato and raw meat and baked until done. The hand pie meat is pre cooked along other ingredients than traditional pasty don't have crisco is a popular vegetable shortening

[@melissakneipp7361]

Can these pies be frozen before they are baked and if so, would I have to thaw it before baking?

[@LarryDixon-photographer]

Jerry says, the pies can be frozen ahead of time . They do not have to be thawed before hand , will change the cooking time .