Beef Hand Pies

Directions

1. 1
   Preheat the oven to 400.
2. 2
   On a lightly floured work surface, using a lightly floured rolling pin, roll out each sheet of puff pastry to a 13-by-9-inch rectangle.
3. 3
   Stamp out six 4-inch rounds from each sheet.
4. 4
   Transfer 6 rounds to a parchment paperlined baking sheet.
5. 5
   Roll out the remaining 6 rounds so they are slightly larger, about 4 1/2 inches in diameter.
6. 6
   Mound 1/4 cup of the filling in the center of each smaller pastry round.
7. 7
   Brush the edges with some of the beaten egg and top with the larger pastry rounds; press to seal.
8. 8
   Crimp the edges with the tines of a fork (recut with a ring cutter if a clean edge is desired).
9. 9
   Brush with the remaining beaten egg and cut a small steam vent in the top of each pie.
10. 10
    Bake for 25 to 30 minutes, until the pies are golden and puffed.
11. 11
    Serve warm.