Low Carb Steak Hand Pies

Two bacon-wrapped beef tenderloin steaks are the perfect size for these delicious steak hand pies. I used my fathead dough recipe to enclose the steak filling. These are perfect for lunch, dinner or a hearty snack.

Ingredients

Instructions

Melt the butter in a skillet.

Season the steak with salt and pepper. (Note: The picture below makes the cubes look somewhat large. It is an illusion. The cubes must be cut quite small).

Saute the beef cubes in the hot butter. The photo below is a more realistic picture of the size of the cubes.

Add the onions, carrots, celery and potatoes. Cook until the potatoes are tender and the other vegetables are soft. Add the paprika, garlic and thyme. Stir to combine.

Add the beef broth and bring to a boil. Allow to simmer while making the fathead dough.

Roll out the fathead dough as thin as possible. Cut large round shapes out of the fathead dough. Place the disks on a plate or baking sheet..

Back to the filling. In a measuring cup, mix 1 cup of water and the cornstarch. Whisk until smooth.

Pour the slurry mixture into the beef mixture. Stir until thickened.

You can fill the hand pies one at a time or lay them out simultaneously. You will need a fathead crust for the top and bottom of the hand pies. Place a couple of tablespoons of filling in the center of the disk. Place another disk on top of the filling.

Brush the edges of the disks with an egg wash. Cinch the edges using a fork. Place on a baking sheet sprayed with cooking spray.

Brush the tops of the hand pies with egg wash to give them a shiny finish when baked.

Bake in the oven at 350 degrees for 15-20 minutes. Some ovens are different, so start checking them at 15 minutes. If they are browned enough for you, they are done.

These hand pies do very well when made ahead as a freezer meal. They are hearty and delicious!