Robert Sinskey Vineyards

Pimenton Beef and Potato Pie

Yield: 10 round 4-inch pies

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3 tablespoons extra virgin olive oil
1 small rib celery, finely diced
½ cup finely diced yellow onion
1 large carrot, finely diced
Kosher salt
Freshly ground black pepper
1 large Yukon gold potato, peeled and ¼ inch diced
1 teaspoon minced garlic
1 pound ground beef
½ pound ground pork
2 teaspoons spicy pimenton
2 tablespoons finely chopped parsley
1 recipe pâte brisée dough
Egg wash: 1 large egg beaten with 1 tablespoon cool water

1. Heat a large 12-inch sauté pan over medium high heat.
2. Add the olive oil to the pan, then the celery, onion, and carrot. Cook until the vegetables are tender and starting to caramelize, about 5 minutes.
3. Add the potatoes and cook until they are tender, about 7 minutes. Stir occasionally. Season with salt and pepper to taste.
4. Add the garlic and then crumble the meat into the pan. Sauté until meat is cooked through, about 7 to 10 minutes. Add the pimenton and then season to taste with salt. Drain off any excess fat.
5. Fold in the parsley and pour the filling onto a plate or sheet pan to cool in the refrigerator.
6. Preheat the oven to 400 degrees F.
7. Roll the brisée dough 1/8 inch thick and cut into 20 5-inch rounds. Layer the rounds on a sheet tray with parchment paper in between. Chill for 15 minutes after rolling.
8. Lay out 10 rounds. Top each with 1/3 cup of the filling. Brush the edge of the dough lightly with egg wash then top with another round.
9. Press edges together then roll the bottom edge over the top edge and crimp with fork or fingers. Place on a parchment paper or Silpat mat lined sheet pan. Decorate the tops with dough scraps and use a sharp knife to cut small slits in the dough to let the steam escape.
10. Place pies in the oven and bake for 30-40 minutes until the pies are puffed and golden. Cool for 10 minutes before serving to allow the filling to cool slightly. Caution filling may be hot!

Note: All pies can be made ahead and then frozen before baking. To bake from frozen, preheat oven to 400 degrees F, egg wash frozen pies and then bake for 50-60 minutes until golden. Reduce heat to 375 degrees F if pies brown too quickly before filling is piping hot - 140 degrees F. Test with instant read thermometer.