Ground Goat Hand Pies with Rosemary and Onions

Ground goat brings enough personality to deserve more than a generic skillet. These hand pies concentrate the filling with onions and rosemary so the final bake feels composed, useful, and quietly impressive.

1 1/2 pounds ground goat
2 onions
2 rosemary sprigs
2 garlic cloves
1 package pie dough
1 egg
Olive oil
Kosher salt
Black pepper

Cook the onions slowly in olive oil until deeply softened and lightly browned, then add the garlic and rosemary.
Brown the ground goat in a separate skillet so it develops real color before you combine it with the onions.
Cool the filling fully before portioning it into pastry rounds.
Seal the hand pies tightly, brush with egg wash, and bake at 400 degrees Fahrenheit until dark golden.
Rest for 5 minutes before serving so the filling tightens slightly inside the crust.

Freeze baked pies once cool and reheat in a hot oven for the best texture.