Savory Ground Beef Hand Pies

Introduction

You’ll love these handheld savory pies packed with a hearty ground beef and vegetable filling wrapped in a flaky crust. They’re perfect for on-the-go meals, packed lunches, or a satisfying snack. Their individual size makes them ideal for feeding a crowd or freezing for later.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 24 hand pies

Ingredients

• 1 tablespoon butter
• 1 small onion ((diced))
• 2 cloves garlic ((minced))
• 1 pound ground beef
• salt
• pepper
• 2 carrots ((peeled and finely diced, about 1/2 cup))
• 1 large potato ((peeled and finely diced, about 1 cup))
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 tablespoons all purpose flour
• 2 cups beef stock
• 1/2 cup peas
• 2 packages pie crust ((4 pie crusts))
• 1 egg ((optional, for egg wash))

Instructions

1. In a large skillet over medium heat, melt the butter. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 1 more minute.
2. Add the ground beef to the skillet, season with salt and pepper, and cook until browned, breaking it apart with a spoon. Drain any excess fat if necessary.
3. Stir in the diced carrots and potato. Cook for about 5 minutes, until they begin to soften.
4. Add the tomato paste, Worcestershire sauce, and dried thyme. Stir to combine and cook for 1 minute.
5. Sprinkle the flour over the meat mixture and stir constantly for 1-2 minutes to cook the flour.
6. Slowly pour in the beef stock, stirring well to combine and prevent lumps. Bring the mixture to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened and the vegetables are tender.
7. Remove the skillet from heat and stir in the peas. Taste and adjust seasoning with additional salt and pepper as needed. Let the filling cool completely.
8. While the filling cools, preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
9. Roll out the pie crusts slightly on a floured surface. Use a round cutter (about 4-5 inches) or a small bowl to cut out circles from the dough. You should get about 24 circles total, re-rolling scraps as needed.
10. Place a heaping tablespoon of the cooled filling onto the center of half of the dough circles.
11. If using the egg wash, beat the egg with a splash of water. Brush the edges of the filled circles lightly with egg wash or water.
12. Place the remaining dough circles on top of the filling. Use a fork to firmly crimp and seal the edges. Cut 2-3 small slits in the top of each pie to allow steam to escape. Brush the tops with the remaining egg wash, if using.
13. Bake for 18-20 minutes, or until the pies are golden brown and crisp. Let them cool on the baking sheet for 5 minutes before serving.

Variations

• Make Mini Pies: Use a smaller cutter for bite-sized appetizers and adjust the baking time down slightly.
• Bake a Large Pie: Instead of cutting circles, spoon all the filling onto one pie crust, top with a second crust, crimp the edges, and bake as a single large pie for 30-35 minutes.
• Add a Cheese Topping: Sprinkle grated parmesan or cheddar cheese over the hand pies before baking.
• Try Different Shapes: Instead of circles, use square or rectangular dough shapes to create pasties or rectangles.

Tips for Success

• Ensure the filling is completely cool before assembling the pies to prevent the pastry from becoming soggy.
• Don’t overfill the pies; a heaping tablespoon is usually enough to allow for a clean seal.
• For a deep golden color and shine, the egg wash is highly recommended.
• If the dough becomes too soft while working, place it in the refrigerator for 10 minutes to firm up.

Storage & Reheating

Let the baked hand pies cool completely, then store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them on a baking sheet before transferring to a freezer bag for up to 3 months. Reheat in a 350°F (175°C) oven or toaster oven until warmed through and crisp.

FAQ

Can I make the filling ahead of time?

Yes, the filling can be prepared and stored in the refrigerator for up to 2 days before assembling and baking the pies.

Can I use fresh thyme instead of dried?

Yes, use triple the amount, so about 1 tablespoon of fresh thyme leaves.

Why did my pies leak?

This is often due to overfilling, not sealing the edges well enough, or forgetting to vent the tops with slits.

My filling is too runny. How can I fix it?

If the filling is too liquid after cooling, you can simmer it a bit longer on the stove to reduce, or mix in another teaspoon of flour and cook for an extra minute.

Can I use puff pastry instead of pie crust?

Yes, puff pastry can be used for a different, flakier texture. Thaw according to package directions and follow the same assembly steps.

Do I have to use the egg wash?

No, the egg wash is optional and primarily for color and shine. You can brush the pies with milk or cream for a lighter color, or just bake them plain.