KOREAN SHORT RIB HAND PIES

ph: Line Klein

I flew back from Los Angeles this morning and was completely unprepared for the 20 degree weather. I found myself craving something warm, hearty, and filling. What's the best remedy for a cold and blustery day? Savory pies. The following is a recipe for Beef Hand Pies made from leftover Korean Beef Stew via Food & Wine.

Beef Hand Pies

two 14-ounce packages all-butter puff pastry, thawed

1 1/2 cups chopped leftover Korean Beef Stew (see below)

1 large egg, lightly beaten

1. Preheat the oven to 400°. On a lightly floured work surface, using a lightly floured rolling pin, roll out each sheet of puff pastry to a 13-by-9-inch rectangle. Stamp out six 4-inch rounds from each sheet. Transfer 6 rounds to a parchment paper–lined baking sheet. Roll out the remaining 6 rounds so they are slightly larger, about 4 1/2 inches in diameter.
2. Mound 1/4 cup of the filling in the center of each smaller pastry round. Brush the edges with some of the beaten egg and top with the larger pastry rounds; press to seal. Crimp the edges with the tines of a fork (recut with a ring cutter if a clean edge is desired). Brush with the remaining beaten egg and cut a small steam vent in the top of each pie. Bake for 25 to 30 minutes, until the pies are golden and puffed. Serve warm.

This hearty and flavorful beef stew is inspired by a Korean short rib dish called Galbi. Adding caramelized kimchi as a condiment not only makes everything more delicious but also gives the stew just the kick to warm up your insides.

Short Rib Stew with Caramelized Kimchi

1/2 cup low-sodium soy sauce

3 tbsp chopped garlic

1 tbsp minced fresh ginger

1 small Asian pear, grated (1/4 cup)

1 teaspoon freshly ground pepper

2 scallions, thinly sliced, plus more for serving

1/4 cup toasted sesame oil

6 pounds English-cut beef short ribs (twelve 4-by-2-by-2-inch pieces)

2 tbsp canola oil

1 small onion, finely chopped

1 quart low-sodium chicken broth

1 large daikon, peeled and cut into 1 1/2-inch chunks

4 large carrots, peeled and cut into 1-inch chunks

2 baking potatoes (1 1/2 punds), peeled and cut into 1-inch chunks

2 cups (12 ounces) chopped napa cabbage kimchi

4 radishes, thinly sliced

steamed white or brown short-grain rice, for serving

1. In a bowl, whisk the soy sauce, garlic, ginger, pear, pepper, 2 sliced scallions and 2 tablespoons of the sesame oil. Add the ribs, turn to coat and let stand at room temperature for 30 minutes or refrigerate overnight, stirring occasionally.
2. Heat the canola oil in a large Dutch oven or enameled cast-iron casserole. Lift half of the short ribs from the marinade, brushing off the solids, and sear over moderately high heat until browned on all sides, about 5 minutes. Transfer the ribs to a baking sheet and repeat with the remaining ribs; reserve the marinade separately.
3. Add the onion and 2 tablespoons of water to the pot and cook, stirring to release the browned bits on the bottom, 2 minutes. Return the ribs and any accumulated juices to the pot. Add the reserved marinade, broth and 6 cups of water; bring to a boil. Cover and simmer over moderately low heat for 1 hour, skimming occasionally. Uncover and simmer for 1 hour longer, stirring and skimming occasionally. 
4. Add the daikon, carrots and potatoes to the stew and sim­mer briskly until the meat is very tender, the vegetables are tender and the sauce is thickened, 30 minutes longer.
5. Meanwhile, in a medium nonstick skillet, heat 1 tablespoon of the sesame oil over moderately high heat. Add half of the kimchi and cook, turning occasionally, until golden and lightly caramelized. Transfer to a plate. Repeat with the remaining sesame oil and kimchi.
6. Serve the stew topped with the kimchi and radishes and garnished with sliced scallions. Serve with steamed rice.