Cherry Brisket Hand Pies with Wine-Braised Beef and Sweet Cherry Jelly
These savory hand pies feature tender wine-braised brisket combined with dried and fresh cherries in a flaky pastry shell. The beef is slowly braised with shallots, garlic, and balsamic vinegar until fork-tender, then shredded and mixed with a glossy cherry jelly. The buttery pastry dough gets a hint of thyme and vodka for extra flavor. Perfect for entertaining or as an elegant appetizer, these hand pies offer a sophisticated twist on classic comfort food with their rich, wine-infused filling and sweet-tart cherry notes.
Ingredients
- 4 teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 1 second-cut beef brisket, 3 to 3 and 1/2 pounds
- 3 tablespoons vegetable oil, to 4 tablespoons
- 8 medium shallots, peeled, leaving root ends intact
- 3 large cloves garlic, finely chopped
- 1 ½ cups Baron Herzog Pinot Noir or Burgundy wine
- 1 ½ cups chicken stock or reduced-sodium chicken broth, such as Manischewitz Chicken Broth
- ¾ cup dried tart cherries, 8 ounces
- ⅝ cup dark brown sugar, packed
- ⅝ cup Tuscanini Balsamic Vinegar
- 2 whole star anise or 16 anise seeds(optional)
- 1 pound young, slim carrots in bunches, not pre-cut variety, peeled
- 1 cup unsalted vegan butter or margarine, 2 sticks, very cold
- ½ cup ice cold water, to 2/3 cup
- 2 ½ cups flour
- 1 tablespoon sugar
- 1 teaspoon table salt
- 5 sprigs fresh thyme, to 6 sprigs, leaves only
- 1 tablespoon Lvov Vodka
- 1 egg, lightly beaten
- reserved gravy
- 1 tablespoons Gefen Cornstarch, to 2 tablespoons
- 1 cup fresh cherries, pitted
Instructions
- 1
Preheat oven to 250 degrees Fahrenheit and place rack in middle position
- 2
Combine salt and pepper, then pat brisket dry and dredge in spice mixture
- 3
Heat oil in large roasting pan over medium-high heat and brown brisket on both sides for 3 to 5 minutes per side
- 4
Transfer brisket to platter, add shallots to pan and cook until beginning to brown
- 5
Add garlic and cook until fragrant, then add wine and boil until reduced by half
- 6
Stir in chicken stock, dried cherries, brown sugar, balsamic vinegar, star anise, and remaining salt
- 7
Return brisket to pan, cover tightly with foil and braise for 3 hours
- 8
Place margarine in freezer for 15 minutes and prepare ice water
- 9
Whisk together flour, sugar, salt, and thyme leaves in bowl
- 10
Dice cold butter into small cubes and blend with vodka into flour mixture until pea-sized pieces form
- 11
Add ice water gradually and bring dough together until large clumps form
- 12
Knead into ball, wrap in plastic and chill for 1 hour
- 13
Blanch carrots in salted boiling water, shock in ice water and pat dry
- 14
Add carrots to roasting pan and continue braising for additional 3 hours until meat is fork-tender
- 15
Transfer meat and onions to separate pan, reserving liquid, and let cool 15 to 25 minutes
- 16
Shred brisket using two forks
- 17
Combine reserved liquid, cornstarch, and fresh cherries in saucepan
- 18
Bring to boil and cook for 5 to 7 minutes stirring constantly until thickened and jelly-like
- 19
Mix half the jelly with shredded brisket until coated
- 20
Preheat oven to 375 degrees Fahrenheit
- 21
Roll dough paper-thin on heavily floured surface and cut into 2-inch circles
- 22
Place 1 tablespoon brisket mixture in center of half the circles
- 23
Brush egg around filling, top with second circle, remove air bubbles and seal edges with fork
- 24
Cut small X on top of each pie and brush with egg
- 25
Place on greased baking sheet 1 inch apart and bake for 20 to 25 minutes until golden brown
- 26
Serve with remaining jelly as dipping sauce
Tips
Place margarine in freezer for 15 minutes before using to ensure the pastry stays flaky and cold butter creates proper texture.
Roll the dough paper-thin so the hand pies aren't overwhelmed by pastry and the filling remains the star of each bite.
Reserve some cherry jelly mixture as a warm dipping sauce to complement the hand pies and enhance the cherry flavor.
Good to Know
Store assembled unbaked hand pies covered in refrigerator for up to 2 days before baking. Baked pies keep covered at room temperature for 2 days or refrigerated for 5 days.
Brisket can be braised up to 2 days ahead and refrigerated. Pastry dough can be made up to 1 week ahead. Cherry jelly keeps refrigerated for 1 week.
Serve warm hand pies immediately after baking with warm cherry jelly for dipping. Can be reheated in 350°F oven for 5-7 minutes.
Common Mistakes
Don't skip chilling the pastry dough to avoid tough, difficult-to-roll pastry
Avoid overfilling hand pies to prevent bursting during baking
Don't skip cutting vents in tops to avoid soggy pastry from steam buildup
Substitutions
When fresh cherries unavailable
FAQ
Can I make these hand pies ahead of time?
Yes, you can assemble the hand pies and refrigerate them unbaked for up to 2 days. The braised brisket and pastry dough can each be made several days in advance and stored separately in the refrigerator.
What if I don't have star anise for the braising liquid?
Star anise is optional and can be omitted entirely or substituted with ground anise or fennel seeds. Use about 1/2 teaspoon of ground spice in place of 2 whole star anise pods.
How long do baked hand pies keep?
Baked hand pies stay fresh at room temperature for 2 days when covered, or refrigerated for up to 5 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.