Nebraska-Inspired Beef Hand Pies

Heat the oil in a skillet over medium-high heat. Cook the beef and onion for 6 to 8 minutes, breaking up the meat, until it reaches 160°F.

Add the cabbage, salt, pepper, and garlic powder. Cook for 5 to 7 minutes, until soft and no liquid pools in the pan.

Transfer the filling to a bowl and cool for 15 minutes. Heat the oven to 375°F and line a sheet pan with parchment.

Divide the dough into one portion per serving. Press the perforations closed and flatten each portion into a rectangle about 6 by 7 inches.

Spread Dijon over half of each rectangle, leaving a ½-inch border. Add the filling and fold the bare dough over it.

Crimp the edges with a fork and transfer to the pan. Brush with beaten egg and cut a small steam vent in each top.

Bake for 20 to 25 minutes, until golden and cooked through at the seams. Rest for 5 minutes before serving.