Instructions

1. Start by making dough for crust of hand pies. In bowl of a food processor fitted with S blade, pulse flour, sea salt and sugar. Add frozen butter and pulse until largest pieces of butter are pea-sized. Add apple cider vinegar and then ice water, 1 tbsp (15 ml) at a time, pulsing between each addition of water and checking consistency of pastry after first 2 tbsp (30 ml). Dough should resemble coarse crumbs but come together when pinched between 2 fingers. You might not need all the water to reach this point.
2. Tip mixture onto a clean work surface and quickly bring dough together with your hands. Gently work dough just until you can shape it into a ball. Flatten dough into a disc about ½-in (1.25 cm) thick, wrap in plastic wrap and refrigerate for 1 hour.
3. Meanwhile, in a large frying pan over medium heat, warm oil. Add onions and a good pinch of kosher salt and cook, stirring often, until softened, about 4 minutes. Stir in garlic and continue to cook, stirring constantly, for 1 minute. Add ground meats, stirring and breaking up meat occasionally, until meat is lightly browned and crumbly. Sprinkle allspice over meat mixture, then add potato and cook, stirring often, for about 3 minutes. Potato will absorb any liquid in pan. Remove from heat and set aside to cool at room temperature.
4. Preheat oven to 375 F (190 C). Line a baking sheet with parchment.
5. Generously flour a work surface and unwrap chilled dough. Roll dough to ¼-in (0.6 cm) thick. Keep lifting dough to make sure it’s not sticking to surface, adding more flour as necessary.
6. Find a stencil, like a bowl, about 6- to 7-in (15 to 18 cm) in diameter. With a sharp paring knife, cut out as many dough rounds as you can.
7. In a small bowl, whisk egg yolk and cream.
8. Working with 1 dough round at a time, add about 3 tbsp (45 ml) filling to centre of pastry. Brush lightly around edge with egg wash, then bring edges together to make a half moon. Place on lined baking sheet and repeat with remaining dough rounds and filling. Lightly brush tops of each hand pie with egg wash.
9. Bake until pastry is golden brown and crisp, 15 to 18 minutes. Let cool for 10 minutes before serving with Red Wine Ketchup.
10. RED WINE KETCHUP
11. In a medium saucepan, whisk all ingredients and place over medium-high heat. Stirring constantly, bring to a boil. Reduce heat to medium-low and simmer, stirring often, until slightly thickened, 6 to 8 minutes. Remove from heat and let cool before using. Will keep in an airtight container in refrigerator for up to 2 weeks.