Spiced beef and bulgur hand pies from Grains for Every Season: Rethinking Our Way with Grains (page 184) by Joshua McFadden and Martha Holmberg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken broth for beef broth.

  • cbk15 on August 16, 2023

    Made this with a faux beef and millet instead of bulgar and it was still super tasty especially if served with a spicy sauce. I froze most of the un baked ones as noted into the recipe for an easy lunch.

  • Lsblackburn1 on May 30, 2022

    Delicious for a picnic lunch. Bit time consuming but worth the effort to make the day before and then bake in the morning.

  • sarahawker on April 14, 2022

    Not difficult at all. Well received by whole family but it does take time. I used a tortilla press to roll out the pastry and it went quite a bit faster than the rolling pin. Would make again.

  • patioweather on January 16, 2022

    Despite being more bulgur by volume, the flavor of the beef is still predominant, making this a healthier alternative to the empanadas that my boyfriend loves. I froze all of the hand pies immediately after we made them. For lunch, I put them from frozen into a pre-heated air fryer. I sprayed them with oil and did roast at 375 for 7 minutes, then air fry for 4 minutes. Cutting the air vents into the frozen dough was difficult so in the future I would cut them BEFORE freezing.

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