Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add apple cider vinegar to the ice water. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the Sauce: In a small bowl, combine all Sauce ingredients and mix well. Set aside.
Caramelize the Onions: In a skillet, cook the sliced onion over medium-low heat for 20-25 minutes, stirring occasionally, until deeply caramelized and golden brown.
Cook the Filling: In a large skillet, brown the ground beef over medium heat. Drain off any excess grease. Add the caramelized onions and cook for another 5 minutes. Stir in the garlic powder, smoked paprika, salt, and pepper.
Assemble the Pies: Preheat oven to 375°F (190°C). Roll out the chilled crust and cut into 6 equal circles. Place each circle into a muffin tin. Spoon the beef mixture into each crust. Top with a spoonful of Sauce and sprinkle with cheddar and Monterey Jack cheese and dill pickle relish.
Bake: Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
Ingredients
6
2 1/2 cups315 gAll-purpose flour
1 tsp5 mLSalt
1 cup226 gCold unsalted butter-cut into cubes
6-8 tbsp90-120 mLIce water
1 tbsp15 mLApple cider vinegar
1 lb454 gGround beef (80/20 blend)
1 1/2 cups180 gThinly sliced onion
1/4 cup60 mLDill pickle relish
3/4 cup170 gShredded cheddar cheese
1/4 cup57 gShredded Monterey Jack cheese
1 tsp5 mLGarlic powder
1/2 tsp2.5 mLSmoked paprika
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
1/2 cup120 mLMayonnaise
2 tbsp30 mLKetchup
1 tbsp15 mLYellow mustard
1 tbsp15 mLSweet pickle relish
1/2 tsp2.5 mLWorcestershire sauce
Equipment
Large bowl
Pastry blender
Plastic wrap
Large skillet
Muffin tin
Rolling pin
Instructions
Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add apple cider vinegar to the ice water. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the Sauce: In a small bowl, combine all Sauce ingredients and mix well. Set aside.
Caramelize the Onions: In a skillet, cook the sliced onion over medium-low heat for 20-25 minutes, stirring occasionally, until deeply caramelized and golden brown.
Cook the Filling: In a large skillet, brown the ground beef over medium heat. Drain off any excess grease. Add the caramelized onions and cook for another 5 minutes. Stir in the garlic powder, smoked paprika, salt, and pepper.
Assemble the Pies: Preheat oven to 375°F (190°C). Roll out the chilled crust and cut into 6 equal circles. Place each circle into a muffin tin. Spoon the beef mixture into each crust. Top with a spoonful of Sauce and sprinkle with cheddar and Monterey Jack cheese and dill pickle relish.
Bake: Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
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