The mention of hand pies jolts me into a happy trip down memory lane. Watching the ticking hands of the classroom wall clock, painstakingly making their way towards the 10:00 clock mark, a shrill sounding bell indicating break-time, a stampede of hungry kids running towards the little window of the tuck shop, all in pursuit of a steamy hot steak hand pie stuffed in a white paper envelope.

I defy you to come up with a treat better than savoury fillings between layers of pastry. Be it the chicken and potato ‘patties’ sold at all Pakistani bakeries, a hearty English cottage pie, Cornish pasties or Mexican empanadas. Meat belongs between layers of flaky pastry.

These Philly Cheesesteak Hand Pies are so easy to make. I always keep frozen pastry sheets in my freezer. Whenever we have unexpected company, I whip up a quick filling (sometimes `pepper steak, spinach feta, chicken and potato) while the pastry sheets thaw, stuff them and after 15-20 minutes of bake time, we have a scrumptious filling homemade snack. They best part about these pies is that they can be assembled beforehand and frozen for later use.

Ingredients

• Frozen Puff Pastry Sheets 6
• Rib-eye Steak 1; cut into strips
• Olive Oil 2 tbsp
• Green Bell Pepper 1; julienned
• Red Onion 1; julienned
• Worcestershire Sauce 1 tbsp
• Salt 1/2 tsp
• Black Pepper 1/2 tsp
• Cream Cheese 2 tbsp
• Gouda or Provolone Cheese Slices 1 per pie
• Grated Mozzarella 1/2 cup
• Egg 1
• Milk 1 tbsp
• Nigella Seeds 1 tsp optional; for garnishing

Method:

Heat oil in a pan and stir fry steak strips until they change colour approximately 3-4 minutes. Season with salt, pepper and Worcestershire sauce. Add green peppers and onions and fry for another 2-3 minutes. Stir in cream cheese and switch off flame. Your Philly cheesesteak filling is ready.

• 

• 

• 

To assemble pies cut pastry sheets into small 3″ by 3″ rectangles. You need two rectangles for each pie. Place a slice of cheese at the centre of 1 rectangle shaped pastry sheet, add 1-2 tbsps of steak filling and top with 1 tbsp of grated Mozzarella cheese. Wet the edges of pastry sheet with water, place another rectangle of pastry sheet on top and crimp the edges with a fork to seal. Repeat process for each pie.

• 

• 

• 

• 

Whisk egg and milk together. Using a pastry brush glaze pie tops with egg mixture. Sprinkle with nigella seeds. Transfer pies to a parchment paper lined baking tray.

Preheat oven to 180 ℃. Bake pies for 18-20 minutes or until their tops are a nice golden color.