Savory Hand Pies

For the dough:
In a small bowl add egg and stir with a fork. Stir in vinegar and then water.

In a separate bowl add the lard and 4 cups flour. Cut the lard into small pieces using a pastry cutter. Add the liquid and continue to cut the lard into the mixture adding more flour only as needed. Do not over work the dough. Stop when the dough comes together into a sticky ball.

Divide the dough into half and wrap each half in plastic wrap. Place dough in refrigerator for 30 minutes to 1 hour. If only using 1/2 the dough put other half into the freezer for later use. Thaw in the refrigerator when you want to use it later.

For the pies:
Preheat the oven to 400 F. Into a medium fry pan add oil and heat over medium-low heat. Add peppers, onions and shallots. Saute on medium low until onion is translucent and peppers are softened. Salt and pepper to taste. Transfer to a large bowl and cool slightly. Add the thyme, roast beef and cheddar cheese.

Roll out one of the halves of dough until it’s about pie crust thickness, 1/8-1/4″ thick. Cut the dough into 10″ rectangles. You should get roughly 12 rectangles.

Place some of the filling on half of each dough rectangle. Divide the filling evenly among the pies. Fold the other half of each dough rectangle over. Wet your finger with a bit of water and wet the seams of the dough to seal them and place them on a lightly oiled baking tray. Slice a couple of vents on the top of the pies.

Mix egg with 1 teaspoon water and whisk. Brush the egg mixture lightly on each pie. Bake for 22-28 minutes until golden brown.

Let them cool slightly before serving as the inner filling will be very hot. Serve with a nice crisp salad.