FOR THE PASTRY:
- ½ cup sour cream (full fat)
- 1 tbsp apple cider vinegar
- ½ cup ice water
- 2 ½ cups unbleached all-purpose flour
- 1 tsp salt
- 2 tsp Steviva Blend – OR – 4 tsp granulated sugar
- 1 cup unsalted butter, cold and cut into 1-inch pieces
- 1 large egg
- 1 tbsp milk
FOR THE SLOPPY JOE FILLING:
- 1 tbsp vegetable oil
- 1 lb lean ground beef
- 1 tbsp steak seasoning blend
- 1 tsp onion powder
- 1/2 tsp each salt and ground black pepper
- 2 1/2 tsp minced garlic
- 8 oz tomato sauce
- 1 tbsp Steviva Blend – OR – 2 tbsp granulated sugar
- 2 tbs Worcestershire sauce
- 3 tbsp dijon mustard
- 1 tbsp blackstrap molasses
- 2 chipotle peppers in adobo sauce, seeds removed and diced
- 6 oz sharp cheddar cheese, grated or thinly sliced
MAKE THE PASTRY:
- Add the sour cream, apple cider vinegar, and ice water to a measuring cup and stir to combine.
- Add the flour, salt, and Steviva Blend (or sugar) to the bowl of a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the flour and pulse 5 or 6 times, until the mixture resembles coarse crumbs with a few pea sized pieces of butter scattered throughout.
- Pour the sour cream mixture into the bowl, and pulse just until the dough begins to come together. Dump the mixture into a large bowl and gently squeeze together with your hands just until it forms a cohesive dough; do not not overwork the dough.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- Add the egg and milk to a small bowl and whisk to combine. Cover and refrigerate until ready to assemble the hand pies.
MAKE THE SLOPPY JOE FILLING:
- Heat the oil in a large heavy bottom saucepan over medium heat until shimmering. Add the ground beef, steak seasoning, onion powder, salt, pepper, and minced garlic. Stir to combine and cook until the ground beef is browned, about 2 minutes.
- Add the tomato sauce, Steviva Blend (or sugar), Worcestershire, mustard, molasses, and chipotle peppers to the pan and stir to mix. Bring to a boil, then turn the heat down slightly and let simmer for 5-10 minutes, stirring frequently, until the sauce is rich and thick. Taste and add more salt, pepper, or another chopped chipotle pepper, if desired.
- Pour the sloppy Joe mixture into a bowl and let sit for 10-15 minutes to allow it to cool slightly.
ASSEMBLE AND BAKE THE PIES:
- Line a large baking sheet with parchment paper and remove the pastry dough and egg wash from the refrigerator. Roll half the dough out to a 1/4-inch thickness on a floured work surface. This is a sticky dough; flour the surface of the dough and the work surface as necessary to keep it from sticking. Using a large 4 & ½-inch round pastry cutter, cut out as 9 circles, re-rolling the scraps as necessary.
- Lay the circles on the parchment lined baking sheet and distribute the cheese and sloppy Joe filling between them, piling both in the center of the pastry circles.
- Roll out the other half of the dough and cut out 9 more circles. Top the pies with these circles, using your fingers to press their edges together slightly. Use the tongs on a fork to go around the edges of each pie, crimping them together.
- Brush each pie with the egg wash and place the tray in the refrigerator for 30 minutes.
- Heat the oven to 375 degrees. Bake the pies for 35 – 60 minutes, until the tops of the pies are golden brown.